There’s something magical about a meal that comes together in minutes but tastes like you’ve been cooking for hours. This Grilled Arugula & Pesto Flatbread is my secret weapon for busy weeknights or lazy weekend lunches. The smoky char from the grill, the peppery bite of fresh arugula, and the rich, savory combination of pesto and Parmesan create a symphony of flavors that’s both sophisticated and incredibly easy to achieve. It’s a taste of the Mediterranean, ready in under 30 minutes!
Ingredients
• For the Lemon Vinaigrette
• 2 to 3 tablespoons / 30 to 45 ml olive oil
• 1 teaspoon / 5 ml lemon juice
• 1 teaspoon / 5 ml red wine vinegar
• ¼ teaspoon / 1.25 g salt
• ⅛ teaspoon / 0.6 g cracked black pepper
• For the Flatbread
• 2 cups / 60 g baby arugula leaves
• 1 14×12-inch / 35×30-cm Italian flatbread, such as focaccia
• 2 teaspoons / 10 ml olive oil
• ¼ cup / 60 g olive pesto or tapenade
• 6 pimiento-stuffed green olives, sliced
• ¼ cup / 1 ounce / 28 g shaved Parmesan cheese
Instructions
1. First, prepare the dressing. In a screw-top jar or small bowl, combine the 2 to 3 tablespoons of olive oil, lemon juice, red wine vinegar, salt, and pepper. Cover and shake vigorously until well combined. Set aside.
2. Place the arugula in a medium bowl. Just before serving, shake the dressing again and drizzle it over the arugula, tossing gently to coat every leaf.
3. Prepare your grill for direct, medium heat. Brush both sides of the flatbread with the 2 teaspoons of olive oil. Grill for 1 to 2 minutes per side, or until golden brown with beautiful grill marks.
4. Transfer the warm flatbread to a cutting board. Spread it evenly with the pesto or tapenade. Top with the dressed arugula, sliced olives, and a generous sprinkle of shaved Parmesan cheese. Slice and serve immediately.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 504
• Total Fat: 27 g
• Saturated Fat: 4 g
• Cholesterol: 14 mg
• Sodium: 1,369 mg
• Carbohydrates: 51 g
• Fiber: 1 g
• Protein: 16 g
Pro Tips
• To easily shave the Parmesan, run a vegetable peeler along the side of the cheese block.
• No outdoor grill? Use a cast-iron grill pan on your stovetop over medium-high heat for similar results.
• Make it your own by adding toppings like sun-dried tomatoes, roasted red peppers, or a drizzle of balsamic glaze after grilling.
• For a vegan-friendly version, simply use a dairy-free pesto and a plant-based Parmesan alternative.
FAQ
Q: How can I make this grilled flatbread recipe completely vegan
A: To make this flatbread fully vegan, use a dairy-free pesto (many traditional pestos contain cheese) and a plant-based Parmesan alternative. Most focaccia or Italian flatbreads are naturally vegan, but it’s always best to check the ingredient list for milk or eggs.
Q: Can I add more protein to this vegetarian flatbread
A: Absolutely! To boost the protein, consider adding a handful of roasted chickpeas, some sliced artichoke hearts, or a sprinkle of toasted pine nuts or hemp seeds on top with the arugula. A side of white bean salad would also complement the flavors well.
Q: Is all pesto vegetarian
A: Not always. Traditional Pesto Genovese is made with Parmesan cheese, which often contains animal rennet, making it unsuitable for strict vegetarians. To be certain, look for pesto specifically labeled as ‘vegetarian’ or one made with a cheese that uses microbial or vegetable rennet.
Q: What is the best way to store leftover pesto flatbread
A: For best results, store the grilled flatbread and the dressed arugula separately in airtight containers in the refrigerator for up to 2 days. The arugula will wilt if stored on top of the flatbread. Reheat the flatbread in an oven or toaster oven before topping with the fresh, dressed arugula.
