Recipes ofStephanie Searor, MS RD LDN RYT-200

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Taleggio + Gorgonzola Flatbread

Saturday, October 26, 2019
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Total time
1 hour
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Preparation time
15 minutes
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Portions
8

It's basically pizza without the sauce. If you are pressed for time, pre-made pizza dough from the deli works swimmingly for this recipe! The cranberries, herbs, and vinegar help to cut through the richness of the cheese.

Ingredients
or1 pizza dough, raw (from deli or homemade)
or4 ounces blue or gorgonzola cheese, crumbled
or4 ounces Taleggio cheese, thinly sliced
or1/2 cup dried, sweetened cranberries
or1 teaspoon fresh rosemary, chopped
or2 tablespoons Balsamic vinegar
Preparation
1.
Preheat the oven to 400 degrees.
2.
Roll out the crust to desired thickness; the thinner the crust, the crisper the flatbread will be!
3.
Spread the cheeses, cranberries, and rosemary over the crust.
4.
Bake for 15-20 minutes, or until the cheese is bubbly and the crust is lightly browned.
5.
Drizzle with the balsamic vinegar. Cut the flatbread into four long strips. Cut each strip into four squares. Cut each square into two triangles.
Nutritional information
Per 100 gPer portion (50 g)% DRI
Energy319 kcal158 kcal8 %
Fat18 g9 g14 %
Fatty acids, total saturated11 g5 g27 %
Cholesterol48 mg24 mg8 %
Sodium465 mg230 mg10 %
Carbohydrate24 g12 g4 %
Sugars16 g8 gremove
Fiber1 g1 g3 %
Protein15 g8 gremove
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Stephanie Searor, MS RD LDN RYT-200
Stephanie Searor, MS RD LDN RYT-200
Dietitian passionate about helping people fall back in love with their bodies and their relationship with food
Contact
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