- Total Time
Flatout Flatbread Light original flatbread1 item(s)
sardines canned in oil4 oz, drained, sliced lengthwise
canned tomato sauce⅓ cup(s)
uncooked red onion(s)¼ medium, very thinly sliced
garlic clove(s)1 clove(s), medium, chopped
crushed red pepper flakes1 pinch
arugula1 cup(s), large handful
sweet red pepper(s)1 small, or sweet hot
lemon(s)½ item(s), juiced
table salt1 pinch
black pepper1 pinch
- Preheat oven to 375°F.
- Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes.
- Remove from the oven, and spread the tomato sauce over the flatbread, then arrange the onion slices, chopped garlic, peppers, and sardines evenly.
- Sprinkle the chili flakes, then cover with fresh arugula.
- Bake for four minutes, remove from oven, squeeze lemon juice over the flatbread, and cut into slices.