Salami flatbreads with pesto

Name: Salami flatbreads with pesto
Cook time: 20 min
Total time: 20 min
Yield: 7
Ingredients: 2 TABLESPOONS chopped almonds; 1 collar Parsley; 1 potty Basil; 1/2 glass (345 ml; drained weight: 125 g) pitted, green olives; 1/8 l Olive oil; 3 TABLESPOONS grated parmesan cheese; 7-10 Tbsp black pepper; 1/2 small iceberg lettuce; 5 Tomatoes; 125 g Mozzarella cheese; 1 (approx. 500 g) large oval flatbread; 100 g thinly sliced salami

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 7

2 TABLESPOONS chopped almonds
1 collar Parsley
1 potty Basil
1/2 glass (345 ml; drained weight: 125 g) pitted, green olives
1/8 l Olive oil
3 TABLESPOONS grated parmesan cheese
7-10 Tbsp black pepper
1/2 small iceberg lettuce
5 Tomatoes
125 g Mozzarella cheese
1 (approx. 500 g) large oval flatbread
100 g thinly sliced salami

Directions

1
For the olive pesto, roast the almonds in a pan without fat, remove them. Wash the parsley and basil, dab dry and pluck the leaves. Puree the olives, herbs, almonds and oil with a blender. Finally stir in parmesan and season with pepper. Clean, wash and drain the salad. Wash and slice the tomatoes.
2
Drain mozzarella and cut into slices as well. Halve iceberg lettuce, clean and cut into thin strips. Cut flat bread in half horizontally and spread the bottom half with olive pesto. Spread tomato slices, mozzarella, lettuce strips and salami on top. Cut bread into pieces
3
With 8 people:

Nutrition Facts

KCAL
420 kcal

CARBS
27 g

FATS
28 g

PROTEINS
14 g

Salami flatbreads with pesto

Ingredients

Directions

Nutrition Facts

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