Crispy, flakey, and oh-so-good! Our signature flatbread is topped to perfection with Mediterranean-spiced tomatoes, salty feta, herbaceous oregano and roasted red peppers. We're checking off all the boxes here, OPA!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Wine Vinegar(ContainsSulphites/Sulfite)
Mediterranean Spice Blend(ContainsSulphites/Sulfite)
Mozzarella Cheese, shredded(ContainsMilk/Lait)
Roasted Red Peppers
Before starting, preheat your broiler to high. Wash and dry all produce. Toss tomatoes with the Mediterranean Spice Blend and 1/2 tbsp oil (dbl for 4ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven until slightly charred, 4-5 min.
While the tomatoes broil, drain then rinse the black beans. Slice the cucumber into 1/4-inch rounds. Strip the oregano leaves from the stem, then roughly chop. Drain the liquid from the roasted red peppers, then roughly chop.
Arrange flatbreads on another baking sheet, top side-down. Broil in the middle of the oven until golden-brown, 1-2 min per side. Spread marinara onto toasted flatbreads, then top with beans, roasted red peppers, charred tomatoes, mozzarella and feta. (NOTE: For 4 ppl, use 2 baking sheets, with 2 flatbreads per sheet. Broil in the middle of the oven, one baking sheet at a time)
Broil assembled flatbreads in the middle of the oven, until cheese melts and toppings are heated through, 3-4 min.**
While flatbreads broil, whisk together vinegar, 2 tbsp oil and 1/2 tsp sugar (dbl both for 4ppl) in a large bowl. Add spinach and cucumber, then toss to combine. Season with salt and pepper.
Cut the flatbreads into quarters. Sprinkle over the oregano. Serve with salad on the side.