Meal Details
1. Flatbread margherita pizza
475cal, 16p, 43c, 26f (per meal)
3 piece(s) (270g)
1 1/2 cup (129g)
18 leaves (9g)
1/4 cup (68mL)
1/4 cup (68mL)
3 dash (1g)
3 dash (0g)
3 medium whole (2-3/5" dia) (369g)
9 clove(s) (27g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 350°F (180°C).
2
Mix half the oil and all the diced garlic. Spread half of the mixture over the naan.
3
Cook in oven for about 5 minutes.
4
Remove from oven and sprinkle cheese on top, and place tomato slices over the cheese. Season with salt and pepper.
5
Place back in oven for another 5 minutes, plus 2-3 minutes under the broiler. Watch bread closely while cooking to make sure it doesn't get too dark.
6
While it's in the oven, mix the balsamic vinegar and the remaining oil together until well-mixed. Chop the basil.
7
Once flatbread is out of the oven, drizzle vinegar mixture over bread to your liking, top with basil leaves, and slice.
2. Caprese salad
249cal, 14p, 9c, 16f (per meal)
1/2 lbs (198g)
2 1/3 package (5.5 oz) (362g)
56 tsp leaves, whole (28g)
1/3 cup (70mL)
2 1/3 cup cherry tomatoes (348g)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.