Pesto Franken Flatbread

Recipe - ShopRite of Stroudsburg

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

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

Add The Rustik Oven Original Artisan Style Flatbread Made with Sourdough, 2 count, 9.5 oz to Favorites.Add The Rustik Oven Original Artisan Style Flatbread Made with Sourdough, 2 count, 9.5 oz to Favorites.

$3.99$0.42/oz

2 tablespoons pizza sauce

Cento Naples-Style Pizza Sauce, 12 oz

Add Cento Naples-Style Pizza Sauce, 12 oz to Favorites.Add Cento Naples-Style Pizza Sauce, 12 oz to Favorites.

$3.49$0.29/oz

1/2 cup refrigerated prepared pesto

DeLallo Simply Pesto Traditional Basil Pesto, 6.35 oz

On Sale!

Add DeLallo Simply Pesto Traditional Basil Pesto, 6.35 oz to Favorites.Add DeLallo Simply Pesto Traditional Basil Pesto, 6.35 oz to Favorites.

$4.99 was $6.59$0.83/oz

8 large eggs

Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz

Add Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz to Favorites.Add Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz to Favorites.

$4.29

1 can (3.8 ounces) sliced black olives, drained, 8 olives reserved

Bowl & Basket Large Ripe Pitted Olives, 6 oz

Add Bowl & Basket Large Ripe Pitted Olives, 6 oz to Favorites.Add Bowl & Basket Large Ripe Pitted Olives, 6 oz to Favorites.

$2.19$0.37/oz

2 baby Bella mushrooms, cut into 4 slices lengthwise

Bowl & Basket Baby Bella Mushrooms, 10 oz

On Sale!

Add Bowl & Basket Baby Bella Mushrooms, 10 oz to Favorites.Add Bowl & Basket Baby Bella Mushrooms, 10 oz to Favorites.

$2.49 was $2.79$0.25/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.

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