INGREDIENTS

• ¼ pound organic cremini or other button mushrooms, sliced
• ¼ pound fresh mozzarella
• 2 sheets Atoria’s Family Bakery Traditional Lavash 
• Arrabbiata sauce
• 1 head organic frisée or other chicory lettuce, chopped
• ¼ cup pitted Castelvetrano olives, chopped

DIRECTIONS

1. Preheat the oven to 400°F.
2. In a large frying pan over medium-high heat, warm 1 tablespoon of oil until and add the mushrooms. Season generously with salt and pepper, then cook until browned and softened (4-5 min).
3. Place the Lavash on a sheet pan and spread the arrabbiata sauce base evenly over each. Drizzle with 1 teaspoon oil and top with the mushrooms and mozzarella.
4. Bake until crisp (8-10 min). Transfer to a cutting board. Meanwhile, prepare the salad.
5. In a medium bowl, toss together the frisée, olives, and 2 teaspoons of oil. Season to taste with salt and pepper. 
6. Top the flatbreads with the frisée salad and cut into pieces.

NUTRITION

Serving Size: 2 Servings, 590 Calories/Serving

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