30 Minute Meal Flatbread Pizza Recipe, and 100% Real Cookbook Review
Today I’m sharing a recipe that would make a perfect lunch idea or 30 minute meal. It’s for Flatbread with Pesto, Mozzarella, Tomato, and Arugula. The flat bread pizza recipe is from a new cookbook we are trying out, and had the chance to review. 100% Real is a cookbook full of healthy recipes that are mostly made in about 30 minutes to 1 hour.
100% Real
Today’s recipe is hands on 8 minutes, with a total time of just about 3o minutes cook time. You all know how I love those 30 minute meals, and recipes for meal planning. Raise your coffee cups if you love them too, and agree. Ready for a new healthy recipe?
30 minute meal
The recipe is from the cookbook 100% REAL
that I received to try out.
- This cook book
is focused on nourishing food using healthy wholesome ingredients. - It’s a hardback book with 256 pages, and 150 beautiful photos.
is focused on nourishing food using healthy wholesome ingredients.All the recipes in the book are noted to be either vegetarian, vegan, gluten-free, or dairy free. Talbot lives with type 1 diabetes, and believes in cooking with fresh nutritious ingredients, and that it can be life changing.
He (Sam Talbot) has a 5 step process for eating real, and getting healthy, and easy concepts to eating real food. There are tips for stocking your pantry, fridge, and cooking equipment essentials. (the cooking essentials, every home cook probably has. Yet, the first recipe is for delicious make ahead waffles recipe, and a waffle maker
isn’t on the list. Well, that might be the only flaw with the cookbook that I saw.)
Will the average cook who doesn’t have dietary restrictions be able to make these healthy recipes? Yes, for the most part. There will be a few recipes where you would need to shop the health food section in your stores, or live by a store like Sprouts, Trader Joes, or Whole Foods. Why do I say this? There are a few ingredients like hemp milk or coconut flour, white rice flour….that might be hard to find in a small town, rural area. But, there is always Amazon too. And a section in the book for more resources. 😉
With that said the recipes focus on using fresh vegetables, meats, and clean eating. Nix the processed foods, and convenience mix packets. I think this cookbook can, and will expand my meal planning recipes to support eating healthier. There are plenty of recipes that look good, and I’ll want to make. Then a few that won’t fit our families tastes, like a scallop and chicken shumai.
When I look at his cookbook I want every meal to look like this when I eat. Have you flipped through Sam’s cookbook yet?
Lets get cooking this flatbread pizza recipe
Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
- The full excerpted recipe is in the printable recipe.
Flatbread with Pesto, Mozzarella, Tomato, and Arugula
This simple recipe serves 4, and the flatbread is loaded with fresh vegetable toppings.
- 2 cups halved grape tomatoes
- 1 tablespoon olive oil
- 4 (2-ounce) multi grain flat-breads
- ¼ cup pesto
- 4 ounces fresh mozzarella, shredded
- 4 cups loosely packed baby arugula leaves
- 1/8 teaspoon red chile flakes, optional
- Preheat the oven to 400°F.
- Combine the grape tomatoes and 1 teaspoon of the olive oil, tossing to coat. Place the tomatoes in a single layer on a rimmed baking pan. Bake in the preheated oven for 10 minutes or until softened. Reduce the oven temperature to 375°F.
- Place the flatbreads on 2 baking sheets. Bake at 375°F for 5 minutes or until beginning to crisp. Spread 1 tablespoon pesto on each flatbread. Sprinkle each with 1/4 cup mozzarella cheese and 1/2 cup roasted tomatoes. Bake at 375°F for 8 minutes or until the cheese is melted and bubbly.
- While the flatbreads bake, combine the arugula and remaining 2 teaspoons olive oil, tossing well. Top the flatbreads evenly with arugula. Sprinkle with the red chile flakes, if desired.
Flatbread with Pesto, Mozzarella, Tomato, and Arugula
Ingredients
- 2 cups halved grape tomatoes
- 1 tablespoon olive oil
- 4 2-ounce multigrain flatbreads
- ¼ cup pesto
- 4 ounces fresh mozzarella shredded
- 4 cups loosely packed baby arugula leaves
- 1/8 teaspoon red chile flakes optional
Instructions
-
1 Preheat the oven to 400°F.
-
2 Combine the grape tomatoes and 1 teaspoon of the olive oil, tossing to coat. Place the tomatoes in a single layer on a rimmed baking pan. Bake in the preheated oven for 10 minutes or until softened. Reduce the oven temperature to 375°F.
-
3 Place the flatbreads on 2 baking sheets. Bake at 375°F for 5 minutes or until beginning to crisp. Spread 1 tablespoon pesto on each flatbread. Sprinkle each with 1/4 cup mozzarella cheese and 1/2 cup roasted tomatoes. Bake at 375°F for 8 minutes or until the cheese is melted and bubbly.
-
4 While the flatbreads bake, combine the arugula and remaining 2 teaspoons olive oil, tossing well. Top the flatbreads evenly with arugula. Sprinkle with the red chile flakes, if desired.
Recipe Notes
Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. To find out more about this cookbook and our thoughts visit DearCreatives.com
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- 100% Real by Sam Talbot
- Too busy to meal plan or shop? Try Sun Basket today and get $50 off your first two orders during our Healthy New Year Sale!
- Want to learn more about cooking? Take an affordable online cooking class
Looking for more? You might like these recipes, and cookbooks for creating your meal plans.
- Vegan Chili recipe + Cookbook review
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- Cheesecake Bible + Butterscotch Peach Cheesecake Recipe
- Honey Garlic Chicken Wings + 125 Best Chicken Recipes
- 125 Best Vegan Recipes
- 125 Best Casseroles
- Whole Grain Muffins + Cooking That Counts
What’s your biggest challenge when it comes to cooking?
