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Prep Time: 20 minutes |
Cooking Time: 20 minutes |
Makes 4 servings |
Fody’s Low-FODMAP Tomato Basil Flatbread with Pesto, Peas & Asparagus
Looking for a gut-friendly appetizer idea for parties, get-together, or just any old day? This low-FODMAP Tomato Basil Flatbread is topped with bright and bold gut-friendly ingredients like beets, asparagus and walnuts. It makes a great starter or a wonderful light, savory meal, and it’s the perfect easy bloat-free recipe for Spring.
Ingredients for Fody’s Low-FODMAP Tomato Basil Flatbread with Pesto, Peas & Asparagus
- 2 tbsp. Fody’s Garlic Infused Olive Oil, divided
- ½ lb. asparagus, tough ends trimmed away (typically bottom third)
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 gluten-free flatbreads
- ½ cup Fody’s Tomato Basil
- ½ cup shredded mozzarella
- 2 oz. fresh mozzarella, optional
- 1/3 cup cooked peas
- 1/3 cup pesto
- 2-3 leaves fresh basil for serving, optional
- 3 oz. baby spinach
- ¼ cup to 1/3 cup Fody’s Garden Herb Salad Dressing, to taste
- 2 oz. goat cheese, crumbled
- 4 oz. cooked beets, sliced or diced
- ¼ cup toasted walnuts, coarsely chopped
Directions for Fody’s Low-FODMAP Tomato Basil Flatbread with Pesto, Peas & Asparagus
- To start your low-FODMAP Tomato Basil Flatbread, heat a grill pan on medium heat. In a shallow dish or plate, add 1 tbsp garlic oil, asparagus, salt, and pepper. Toss to coat. Add remaining oil to grill, then add asparagus in a single layer, laying the asparagus stalks crosswise to the lines on the pan. Cook 8-10 min until just fork tender, flipping periodically. Transfer to plate.
- Meanwhile, preheat the oven to 425 degrees F. Place the gluten-free flatbreads on a baking tray lined with parchment paper. Top flatbread with tomato basil, spreading across flatbread but leaving a crust around edges. Top with shredded mozzarella, peas, asparagus, and fresh mozzarella. Dollop pesto across flatbreads. Bake for 5-7 min until crisp to your liking. Top with fresh basil, if using.
- To make the salad, add baby spinach to a serving bowl or mixing bowl. Add garden herb dressing, toss, then top with goat cheese, beets, and walnuts.
About the Chef
Janet Gronnow
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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