Olive Piadine with Arugula Salad and Caper Vinaigrette
If you don't have a pizza stone, use a preheated jelly-roll pan or baking sheet. Serve with chickpea or lentil stew.
Recipe by Cooking Light May 2010
Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Recipe Summary test
300 calories; fat 16.9g; saturated fat 1.6g; mono fat 9.3g; poly fat 4.8g; protein 6.4g; carbohydrates 33.5g; fiber 1.8g; iron 2.7mg; sodium 610mg; calcium 41mg.