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Pesto Franken FlatbreadPesto Franken Flatbread
Pesto Franken Flatbread
Pesto Franken Flatbread
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Recipe - The Fresh Grocer - Corporate
PestoFrankenFlatbread.jpg
Pesto Franken Flatbread
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Calories411
Ingredients
4 light Italian herb flatbreads
2 tablespoons pizza sauce
1/2 cup refrigerated prepared pesto
8 large eggs
1 can (3.8 ounces) sliced black olives, drained, 8 olives reserved
2 baby Bella mushrooms, cut into 4 slices lengthwise
Directions

1. Preheat oven to 375°; spray 2 rimmed baking pans with cooking spray. Place 2 flatbreads on each prepared pan; bake 5 minutes or until lightly toasted.

 

2. Transfer pizza sauce to small zip-top plastic bag; snip bottom corner with kitchen scissors. Spread pesto over flatbreads; crack 2 eggs on upper half of each flatbread to create "eyes." Arrange olives over top of each flatbread to create "hair"; arrange mushrooms on bottom half of each flatbread to create "bolts." Pipe pizza sauce on each flatbread to create a "mouth" and "stitches"; bake 10 minutes or until flatbreads are crisp, egg whites are cooked through and yolks are slightly soft.

 

3. Arrange reserved olives over egg "eyes" to create "pupils."

 

Nutritional Information
  • 28 g Total fat
  • 6 g Saturated fat
  • 373 mg Cholesterol
  • 884 mg Sodium
  • 28 g Carobydrates
  • 10 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 24 g Protein
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
411
Calories

Shop Ingredients

Makes 4 servings
4 light Italian herb flatbreads
The Rustik Oven Original Artisan Style Flatbread Made with Sourdough, 2 count, 9.5 oz
The Rustik Oven Original Artisan Style Flatbread Made with Sourdough, 2 count, 9.5 oz, 9.5 Ounce
$3.99$0.42/oz
2 tablespoons pizza sauce
Cento Naples-Style Pizza Sauce, 12 oz
Cento Naples-Style Pizza Sauce, 12 oz, 12 Ounce
$3.49$0.29/oz
1/2 cup refrigerated prepared pesto
Christopher Ranch Pesto, 8 oz
Christopher Ranch Pesto, 8 oz, 8 Ounce
$5.49$0.69/oz
8 large eggs
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz, 12 Each
$5.39$0.45 each
1 can (3.8 ounces) sliced black olives, drained, 8 olives reserved
Bowl & Basket Large Ripe Pitted Olives, 6 oz
Bowl & Basket Large Ripe Pitted Olives, 6 oz, 6 Ounce
On Sale! Limit 4
$1.69 was $1.99$0.28/oz
2 baby Bella mushrooms, cut into 4 slices lengthwise
Bowl & Basket Baby Bella Mushrooms, 24 oz
Bowl & Basket Baby Bella Mushrooms, 24 oz, 24 Ounce
$5.49$0.23/oz

Nutritional Information

  • 28 g Total fat
  • 6 g Saturated fat
  • 373 mg Cholesterol
  • 884 mg Sodium
  • 28 g Carobydrates
  • 10 g Fiber
  • 2 g Sugars
  • 0 g Added sugars
  • 24 g Protein

Directions

1. Preheat oven to 375°; spray 2 rimmed baking pans with cooking spray. Place 2 flatbreads on each prepared pan; bake 5 minutes or until lightly toasted.

 

2. Transfer pizza sauce to small zip-top plastic bag; snip bottom corner with kitchen scissors. Spread pesto over flatbreads; crack 2 eggs on upper half of each flatbread to create "eyes." Arrange olives over top of each flatbread to create "hair"; arrange mushrooms on bottom half of each flatbread to create "bolts." Pipe pizza sauce on each flatbread to create a "mouth" and "stitches"; bake 10 minutes or until flatbreads are crisp, egg whites are cooked through and yolks are slightly soft.

 

3. Arrange reserved olives over egg "eyes" to create "pupils."