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Nutrition Facts
Serving Size 188 g
(Approx. 6 Servings)
Amount Per Serving
Calories 340 Calories From Fat 0
% Daily Value*
Total Fat 21 g 27%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 330 mg 15%
Total Carbohydrate 33 g 12%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 7 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Flatbread Friti with Mesquite Roasted Tomatoes
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Pt organic grape tomatoes
2 Tbsp extra virgin olive oil
1 cup(s) fresh arugula, chopped
1 Tsp Mi Tienda Mesquite Seasoning
2 cup(s) grapeseed oil
1 frozen raw pizza dough, thawed
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Instructions

1
Preheat oven to 400°F.
2
In a bowl combine tomatoes with olive oil, arugula and seasoning. Toss to combine and place on a sheet pan.
3
Roast 25 to 35 minutes or until tomatoes are slightly blistered and soft. Drain off any juices from cooking and place tomatoes in a bowl to cool.
4
Place grapeseed oil in a large sauté pan and place over medium heat.
5
Cut dough into six equal portions. Press each portion into a rectangular shape in same manner as stretching pizza dough.
6
When oil is hot, fry each piece of dough 1 to 3 minutes per side or until each side puffs up and is a golden brown color.
7
Transfer each flatbread to a paper towel to cool and drain. Repeat process with each piece.
8
Top each flatbread with a smear of tomato arugula mixture then cut into pieces and serve.
9
Use additional seasoning to taste.

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