Go Back
Print

Basil & Goat Cheese Flatbread Wrap

This vegetarian wrap packed with basil and goat cheese is one that surprises me with delight every single time. It's so darn delicious and healthy and I'm thrilled every time I make it!

Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Author Janssen Bradshaw

Ingredients

  • 1/2 batch of whole wheat pizza dough I made this and used it immediately, then put the leftovers in the fridge and used them again a day later. And I still have more.
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • Fresh basil leaves torn or cut into large pieces (I used about three leaves per flatbread for a total of about nine pieces per flatbread)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup goat cheese crumbles

For the salad:

  • 10-14 ounces of salad greens I used a mix of baby spinach and arugula
  • 3 T freshly squeezed lemon juice
  • 3 T extra-virgin olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 500 degrees (if you have a pizza stone. If you don't, you should go buy one. Seriously. If you don't, Natalie at Perry's Plate recommends heating your oven to 450 and putting an upside down cookie sheet in it).
  2. Form golf ball size lumps of dough (that there might be the most unappetizing sentence I've ever written). Roll each ball out on a lightly floured piece of parchment paper or a silicone pan liner as thin as you can (like. . .tortilla thin). I could do two flat breads on my silicone liner. Brush the dough lightly with olive oil (I used my fingers) and then sprinkle with a little garlic. Top with some basil leaf pieces, mozzarella, and goat cheese. Go easy on the toppings. . . you don't need a lot.
  3. Bake for about 4 minutes, or until the edges of the crust begin to crisp and the cheese is bubbly.
  4. To make the salad, place the salad greens in a large bowl. Drizzle with lemon juice, olive oil and then salt and pepper to taste. Place a large handful of salad on to each flatbread and fold it over. Eat and die that you are actually liking arugula.

Recipe Notes

(from Perry's Plate)