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Nutrition Facts
Serving Size 182 g
(Approx. 6 Servings)
Amount Per Serving
Calories 430 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 810 mg 34%
Total Carbohydrate 50 g 17%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 12 g
Vitamin A 35% Iron 20%
Vitamin C 15% Calcium 20%
*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.
Grilled Rosemary Flatbread (Piadina) with Arugula Salad
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

3 cup(s) all purpose flour, may need additional flour to roll out
2 Tsp baking powder
1/2 Tsp baking soda
1 Tsp sea salt
1 Tbsp fresh rosemary, finely chopped
5 Tbsp olive oil, divided use
1 Tbsp lemon infused olive oil
1 cup(s) cold water
4 Oz spinach & arugula blend
1 cup(s) H-E-B Angel Sweet Tomatoes, halved
1 1/2 Tbsp Central Market Aged Balsamic Vinegar
1 Tbsp shallot, very finely diced
1/3 cup(s) bacon, cooked and finely diced
1 Oz shredded Parmesan cheese
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Measure flour, baking powder, baking soda, sea salt and rosemary into a large bowl. Whisk together.
Add 3 tablespoons plain olive oil, lemon infused olive oil and water. Work into a smooth dough by kneading about 5 minutes. Wrap in plastic wrap and refrigerate.
Preheat grill to medium high heat (can also be cooked in a dry, cast iron skillet instead of grilling).
To assemble salad, combine spinach and arugula blend with tomatoes in a large bowl.
Whisk together remaining olive oil, balsamic vinegar, and shallots in a small bowl. Drizzle over salad and toss gently.
Divide dough into 6 even portions then roll out thin and flat with a rolling pin.
Spray both sides of dough lightly with oil and grill on each side, just until golden brown and crispy.
Place each piadina on a separate plate and top with salad. Garnish with bacon and Parmesan cheese.


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