Meatless Monday: Parsley and Tomato Flatbread

meatless monday

Once again, Meatless Monday offers a hearty and flavor-packed meal.  Alter this flatbread however you like — use spinach, arugula, or basil in place of the parsley; replace the cheese with your favorite type; or use whole wheat dough if you can find it.  You really can’t go wrong here — since this is essentially just pizza, and pizza is never bad!

meatless monday

Parsley and Tomato Flatbread
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 4 Large Large Eggs
  • 2 cups Curley parsley, stems removed
  • 2 tablespoons Extra Virgin Olive Oil
  • ½ cup Good Feta Cheese, crumbled
  • 8 ounces Pizza dough, room temperature
  • 2 whole Tomatoes, sliced
  • ¼ cup Green Onions, thinly sliced
  • ¼ cup Plain Whole Milk Yogurt, or low-fat
Instructions
  1. Preheat oven to 475. In a small bowl, beat eggs with 2 Tbsp milk or water. Chop parsley leaves into small pieces. Heat a nonstick skillet over medium heat for 2 minutes, then add a drizzle of olive oil and the eggs. Scramble eggs for 1-2 min, then add parsley and scramble until cooked. Remove from heat and set aside.
  2. Roll out the pizza dough (or stretch it out with your fingers) to desired size, leaving some extra on the sides to form a crust. Place on a well-oiled baking sheet and stab dough a few times with a fork to prevent air bubbles. Spread the parsley-egg mixture around the dough and sprinkle with the feta cheese. Drizzle with a little more olive oil and bake for about 12 minutes.
  3. Remove flatbread from oven when edges are brown and beginning to crisp up. Lay the tomato slices all around the flatbread, then sprinkle with salt & pepper and drizzle with plain yogurt (low-fat is fine too). Cut into squares and serve alongside a salad for a complete meal.
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