Easy Beefy Flatbread Recipe
This flatbread recipe calls for some special ingredients, but like the rest of the beef recipes in our collection, use this recipe as a guideline and mix and combine your favorite ingredients (or whatever you may have at hand). Enjoy!
Preheat toaster oven or larger oven to 350F. Slightly toast the flatbreads to help them keep their bodies and avoid becoming soggy while constructing them. Spray a sheet tray with oil and spread all four flatbreads on the tray, making sure they are not overlapping each other. Toast for 3 minutes, keeping an eye on the flatbreads. Remove from the oven carefully. Keep oven on.
Microwave the Trifecta beef patties covered completely by a damp paper cloth towel, for a minute and a half. Remove from microwave and after the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a separate bowl. Keep warm.
Spread 1 tablespoon of pesto on top of each flatbread.
Divide ¼ cup of arugula and ¼ cup of Trifecta mushrooms on top of each flatbread, sprinkling around.
Similarly, sprinkle 4 ounces of the crumbled beef on each flatbread. Finish by dividing the 1 ounce of crumbled gorgonzola cheese evenly into all 4 flatbreads (¼ ounce on each).
Return built flatbreads to the sheet tray used to toast the flatbreads, and bake in the oven for 3-5 minutes, or until cheese is melted. Cut into quarters and enjoy!
Servings: 4 | Calories Per Serving: 470