Go Back
–+ servings
Grilled Arugula & Pesto Flatbread – vegetarian recipe
Stav Kogan

Grilled Arugula & Pesto Flatbread

A sophisticated yet simple Grilled Arugula & Pesto Flatbread that's ready in under 30 minutes. Perfect for a quick weeknight dinner or a lazy weekend lunch, combining smoky char, peppery arugula, and rich pesto.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 serving
Calories: 504
Ingredients Method Nutrition

Ingredients
  

  • For the Lemon Vinaigrette
  • 2 to 3 tablespoons / 30 to 45 ml (1.5 fl oz) olive oil
  • 1 teaspoon (5 ml / 0.2 fl oz) lemon juice
  • 1 teaspoon (5 ml / 0.2 fl oz) red wine vinegar
  • ¼ teaspoon (1.25 g / 0.04 oz) salt
  • ⅛ teaspoon (0.6 g / 0.02 oz) cracked black pepper
  • For the Flatbread
  • 2 cups (60 g / 2.12 oz) baby arugula leaves
  • 1 14x12-inch / 35x30-cm Italian flatbread, such as focaccia
  • 2 teaspoons (10 ml / 0.3 fl oz) olive oil
  • ¼ cup (60 g / 2.12 oz) olive pesto or tapenade
  • 6 pimiento-stuffed green olives, sliced
  • ¼ cup (1 ounce) / 28 g (0.99 oz) shaved Parmesan cheese
  • 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.

Method
 

  1. First, prepare the dressing.
  2. In a screw-top jar or small bowl, combine the 2 to 3 tablespoons (45 ml / 1.5 fl oz) of olive oil, lemon juice, red wine vinegar, salt, and pepper.
  3. Cover and shake vigorously until well combined.
  4. Set aside.
  5. 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.
  6. Prepare your grill for direct, medium heat.
  7. Brush both sides of the flatbread with the 2 teaspoons (10 ml / 0.3 fl oz) of olive oil.
  8. Grill for 1 to 2 minutes per side, or until golden brown with beautiful grill marks.
  9. Transfer the warm flatbread to a cutting board.
  10. Spread it evenly with the pesto or tapenade.
  11. Top with the dressed arugula, sliced olives, and a generous sprinkle of shaved Parmesan cheese.
  12. Slice and serve immediately.

Nutrition

Calories: 504kcalCarbohydrates: 51gProtein: 16gFat: 27g

Tried this recipe?

Let us know how it was!