Mediterranean Flatbread

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
285
protein 
12 g
sodium 
674 mg
carbohydrates 
45 g
fat 
8 g
fiber  
6 g
cholesterol 
25 mg
Servings 
4
Ingredients 

4 prebaked Flatbread Crusts
¾ lb Roma tomatoes (about 4)
½ tsp sea salt
1 cup diced yellow bell peppers
½ cup sun dried tomatoes
2 Tbsp Kalamata olives
½ cup feta cheese

Instructions 
  1. Preheat oven to 400F.
  2. Slice tomatoes in half. Roast on a baking sheet sliced-side up for 15 minutes. Cool slightly and julienne. Place tomatoes in a colander to soak up excess liquid. Season with ½ teaspoon sea salt.
  3. In a medium bowl, toss together roasted tomatoes, bell peppers, sun dried tomatoes and olives.
  4. Lower oven temperature to 350F.
  5. Spread ⅓ cup of tomato olive mixture to within ½-inch of flatbread crust edge. Sprinkle 2 tablespoons feta cheese over top. Repeat with remaining flatbreads.
  6. Bake until crusts become golden and cheese melts, about 5 minutes.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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