GLUTEN-FREE FIRE ROASTED CAPRESE FLATBREAD
Yield Portion Size
12 cups | |
2 tbsp |
Dried oregano
|
2 tbsp |
Dried basil
|
1 tbsp |
Salt
|
1 tbsp |
Dried red pepper flakes
|
24 |
Gluten free tortillas (approximately 9x4-inches)
|
3 cups |
Prepared basil pesto
|
12 cups |
Fresh mozzarella cheese pearls
|
4-1/2 cups | |
1-1/2 cups |
Balsamic vinegar, reduced, or prepared balsamic glaze
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 348 mg | 35% |
Carbohydrate | 40 g | 13% |
Cholesterol | 43 mg | 14% |
Total Fat | 33 g | 50% |
Iron | 2 mg | 11% |
Potassium | 12 mg | 0% |
Calories | 553 kcal | 28% |
Sodium | 1559 mg | 65% |
Protein | 25 g | 51% |
Polyunsaturated Fat | 0 g | 0% |
Saturated Fat | 11 g | 55% |
Sugars | 12 g | 1% |
Dietary Fiber | 8 g | 34% |
Vitamin C | 8 mg | 13% |
Vitamin A | 581 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Make FIRE ROASTED TOMATO PIZZA SAUCE: In a large stockpot, combine all sauce ingredients; simmer over low heat for 15 to 20 minutes or until sauce is thickened and reduced by half. Remove from heat; cool to room temperature.
-
Step 2
Make FLATBREAD: Preheat oven to 350°F. Bake tortillas on wire rack-lined sheet trays for 4 minutes or until crispy and lightly browned.
-
Step 3
To Make One Serving: Top each tortilla with 3 tablespoons Fire Roasted Tomato Pizza Sauce, 2 tablespoons pesto, 1/2 cup mozzarella pearls and 3 tablespoons fire roasted tomatoes. Bake for 5 minutes or until cheese is melted. Remove from oven; drizzle with 1 tablespoon reduced balsamic vinegar.
Related Products
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more