- 5 Cali’flour Flatbreads
- 1 Large handful baby arugula
- 4 oz cherry tomatoes, halved
- 1 tsp dry oregano
- 1 tsp za'atar spice,
- Kosher salt and black pepper
- ⅓ cup jalapeño cream cheese dip (store bought or homemade)
- Few slices smoked salmon (3 to 4 oz/113 g)
- Handful pitted Kalamata olives
- Handful toasted pine nuts, optional
FOR THE FLATBREADS:
Preheat the oven to 400 degrees with the vented pan inside.
Once heated, take the vented pan out and spray with nonstick cooking spray.
Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.
In a bowl, combine arugula and tomato. Drizzle with a little extra virgin olive oil and season with salt, pepper, and a dash of Za'atar spice. Mix to combine. Set aside for a moment. Spread a thin layer of jalapeño cream cheese evenly over the flatbreads . Top with the arugula and tomato mixture. Now arrange the remaining ingredients on top evenly. Sprinkle a little more za'atar spice ,pine nuts and dried oregano all over.
Homemade Jalapeño Cream Cheese Dip
8 oz. cream cheese
1 oz. diced green chilies
1 oz. diced jalapenos
1 cup pepper jack cheese grated
¼ tsp garlic salt
⅕ cup cheddar cheese grated
In a large mixing bowl, mix together on medium speed, cream cheese, diced green chilies, jalapenos, pepper jack cheese, garlic salt until nice and creamy. Microwave for 5-6 minutes on high until the center is hot and edges are bubbling. Let it cool and use for your favorite recipe.