This delicious vegetarian flatbread recipe comes together and bakes in less than 30 minutes.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 large flatbread (530 g)
3/4 cup Renée's Herb & Feta Yogourt Dip
2 tomatoes, seeded, chopped
1 zucchini, chopped
2/3 cup thin roasted red pepper slices
2/3 cup crumbled feta cheese with garlic and herbs
1/4 cup slivered red onions
1/4 cup sliced Kalamata olives
Add To Shopping List
How do I make it ?
Heat oven to 450°F.
Cut flatbread in half; place on parchment-covered baking sheet. Spread with dip to within 1/2 inch of edges.
Top with remaining ingredients.
Bake 10 to 12 min. or until toppings are heated through and edges of crusts are golden brown.
Kraft Kitchen Tips!
Serve with a side mixed green salad drizzled with your favourite Renée's Vinaigrette.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 4 g
Cholesterol 30 mg
Sodium 990 mg
Carbohydrate 50 g
Fibre 3 g
Sugars 5 g
Protein 13 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.