Flatbread, or Naan -- 4.5 oz
Minor's Fire Roasted Poblano Flavor Concentrate Gluten Free 6 x 13.6 ounces -- 2 tbsp
Artichoke heart, cut in half -- 2.5 oz
Shallot, thinly sliced -- 0.25 cup
Red bell pepper, roasted, thinly sliced -- 0.25 cup
Black olives, pitted, canned, drained, Greek, roughly chopped -- 0.25 oz
Goats cheese, hard -- 2.5 oz
Arugula, Baby -- 1 oz
Olive oil -- 2 tbsp
Parmesan cheese -- 1 tbsp
Use a spatula to spread a thin layer of Fire Roasted Poblano Flavor Concentrate onto the flatbread.
Arrange the artichoke, shallots, bell peppers, olives, and goat cheese on the flatbread. Do not overcrowd the flatbread. All the ingredients should form one layer on the crust.
Bake in 400°F convection oven for 10-12 minutes or until flatbread is crisp and golden.
Tear baby arugula by hand and sprinkle over top of flatbreads. Drizzle with olive oil and Parmesan cheese to finish.