Veggie Mediterranean Flatbread with Tzatziki Sauce
You'll love the bold, tangy flavors of sun-dried tomatoes and artichokes combined with creamy, melty cheese atop a perfectly crunchy whole wheat crust and then drizzled with a refreshing mint-based tzatziki sauce.
Course: Appetizer, Main Course
Cuisine: American, Mediterranean
Keyword: Healthy, Pizza, Vegetarian
Author: The Healthy Toast
1cucumberpeeled, seeded, and diced
1cupReal California Yogurt
1TbsExtra Virgin Olive Oil
Juice from 1/2 Lemon
1sprig of Fresh Mint
1/8tspRed Pepper Flakes
Whole wheat pizza dough
1cupReal California mozzarella cheese
1/2cupReal California feta cheese
1/2cupSun-Dried Tomatoesdrained of oil
14-ozcan Artichoke Hearts
2tspExtra Virgin Olive oil
Garlic powderto taste
Dried basilto taste
Preheat oven to 500°F and spray large baking sheet with olive oil spray or cover with parchment paper.
On a floured surface, roll out dough into a rectangle. Make sure it is nice and thin. Transfer to baking sheet before topping.
Lightly brush crust with extra virgin olive oil. Sprinkle on dried basil and garlic powder to taste. Top with sun-dried tomatoes, artichoke hearts, kale, and cheeses.
Place in oven and cook for 5 min. Turn baking sheet, then cook for an additional 5-7 minutes, or until the bottom of the flatbread is nice and brown.
Slice into squares (I ended up with 24 squares), and drizzle with tzatziki sauce.
For the Tzatziki sauce
Place all Tzatziki ingredients in food processor and pulse until smooth. Drizzle over flatbread and store remaining sauce in the fridge for up to 1 week.
Nutrition for 1/8 of recipe (not including sauce): 222 calories, 3g saturated fat, 29g carbohydrate, 3g fiber, 10g protein Nutrition for 2 tablespoons of sauce: 28 calories, 0 g saturated fat, 1g carbohydrate, 1g sugar, 0g fiber, 2g protein
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