There are few vegetable flavors I love more than the combination of spinach, tomatoes, and mushrooms. Throw them in pasta, top them on a pizza, mix it in a salad together and I am one happy camper. The depth of flavors, I have learned, comes from marinating my favorite veggies in a little balsamic vinegar, olive oil, and kosher salt.
After working on a yummy burger recipe last week, I had some leftover marinated tomatoes lingering in my refrigerator from burger topping. I also happened to have some flatbread leftover from our Chicken Pesto Open-Faced Flatbread Sandwiches. I thought I would put them both to good use and create a little pizza for myself for a yummy lunch.
There is so much flavor in these marinated tomatoes and sauteed mushrooms with a little wilted spinach sprinkled with fresh lemon juice makes a delicious addition to this pizza. Top the flatbread with your own favorite cheese and you have the makings of the perfect lunch.
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt & pepper to taste
- 4 thick slices of tomatoes
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- ¼ cup Italian blend cheese
- 1 cup mushrooms
- 1-2 cups spinach (this will wilt)
- Juice from ½ a lemon
- Whisk together your balsamic vinegar, olive oil, and salt & pepper.
- Pour the dressing mixture over your tomatoes. Marinate for two to three hours.
- Turn on your oven’s broiler to high.
- On a cookie sheet, top your flatbreads with a handful of shredded Italian cheese
- Broil the flatbread for two minutes, or until cheese is melted.
- In a skillet, saute your minced garlic in the olive oil.
- Add your mushrooms and sprinkle with salt and pepper.
- Add your spinach to the skillet and cook just until it is wilted.
- Squeeze lemon juice over the spinach and mushrooms.
- Top each flatbread with your marinated tomatoes, sauteed mushrooms, and spinach.
