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Wednesday, March 07 2018

There's so much to love about the Mediterranean dinner: fresh vegetables, tons of herbs, and high-protein recipes. Check out our list of Mediterranean meals, complete with hummus, souvlaki, seafood, and lamb meals.

INGREDIENTS
Cornmeal
1 - recipe Flatbread Dough or 1 lb. purchased pizza dough*
Olive oil
2 - tablespoons olive oil
3 - ounces thinly sliced prosciutto, cut into strips
3 - tablespoons dried tomato pesto
4 - ounces provolone cheese, shredded (1 cup)
1 - tablespoon lemon juice
1 - cup baby arugula


DIRECTIONS
Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch the dough into a 12x8-inch rectangle or oval. Lightly brush with olive oil and cover with plastic wrap.


In a large skillet heat 1 Tbsp. oil over medium heat. Add prosciutto. Cook, stirring occasionally, until browned and crisp. Remove to paper towels to drain.


Spread pesto over dough. Sprinkle with prosciutto and cheese. Bake about 16 minutes or until crust is golden brown.
In a medium bowl whisk together the remaining 1 Tbsp. olive oil and lemon juice. Add arugula and toss to coat. Top pizza with arugula mixture.


FROM THE TEST KITCHEN
*TIP
Or use purchased flatbreads (such as Flatout® brand) or pita flatbreads. Cook prosciutto as directed in Step 2. Spread 2 flatbreads with pesto, top with prosciutto and bake in 400 degrees F oven 8 minutes or until edges are browned. Top as above.

Flatbread Dough


INGREDIENTS
Olive oil or nonstick cooking spray
2 - cups all-purpose flour
1 - package active dry yeast
1 - teaspoon sugar
1/2 - teaspoon kosher salt
1 - tablespoon olive oil
2/3 - cup warm water (105 degrees F to 115 degrees F)


DIRECTIONS
 Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).


NUTRITION FACTS (Pesto-Prosciutto Flatbread)


Per serving: 352 kcal , 17 g fat (5 g sat. fat , 1 g polyunsaturated fat , 9 g monounsaturated fat ), 23 mg chol. , 786 mg sodium , 36 g carb. , 2 g fiber , 2 g sugar , 14 g pro.


NUTRITION FACTS (Flatbread Dough)
Per serving: 179 kcal , 3 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg chol., 166 mg sodium, 33 g carb., 1 g fiber, 1 g sugar, 5 g pro.

Posted by: AT 11:15 am   |  Permalink   |  0 Comments  |  Email
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