GLUTEN-FREE FIRE ROASTED CAPRESE FLATBREAD
Yield Portion Size
| 12 cups |
Angela Mia® Fire Roasted Diced Tomatoes, pureed
|
| 2 tbsp |
Dried oregano
|
| 2 tbsp |
Dried basil
|
| 1 tbsp |
Salt
|
| 1 tbsp |
Dried red pepper flakes
|
| 24 |
Gluten free tortillas (approximately 9x4-inches)
|
| 3 cups |
Prepared basil pesto
|
| 12 cups |
Fresh mozzarella cheese pearls
|
| 4-1/2 cups |
Angela Mia® Fire Roasted Diced Tomatoes, drained
|
| 1-1/2 cups |
Balsamic vinegar, reduced, or prepared balsamic glaze
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 348 mg | 35% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 43 mg | 14% |
| Total Fat | 33 g | 50% |
| Iron | 2 mg | 11% |
| Potassium | 12 mg | 0% |
| Calories | 553 kcal | 28% |
| Sodium | 1559 mg | 65% |
| Protein | 25 g | 51% |
| Polyunsaturated Fat | 0 g | 0% |
| Saturated Fat | 11 g | 55% |
| Sugars | 12 g | 1% |
| Dietary Fiber | 8 g | 34% |
| Vitamin C | 8 mg | 13% |
| Vitamin A | 581 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make FIRE ROASTED TOMATO PIZZA SAUCE: In a large stockpot, combine all sauce ingredients; simmer over low heat for 15 to 20 minutes or until sauce is thickened and reduced by half. Remove from heat; cool to room temperature.
-
Step 2
Make FLATBREAD: Preheat oven to 350°F. Bake tortillas on wire rack-lined sheet trays for 4 minutes or until crispy and lightly browned.
-
Step 3
To Make One Serving: Top each tortilla with 3 tablespoons Fire Roasted Tomato Pizza Sauce, 2 tablespoons pesto, 1/2 cup mozzarella pearls and 3 tablespoons fire roasted tomatoes. Bake for 5 minutes or until cheese is melted. Remove from oven; drizzle with 1 tablespoon reduced balsamic vinegar.
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