Your Source of Summer C

Italian Inspried California Plum Flatbread

Prep time: 20 minutes
Cook time: 15 minutes total

1 (1 lb.) whole wheat pizza dough
2 tablespoons extra virgin olive oil, divided
2 cups shredded Italian blend cheese
2 fresh California plums, pitted and very thinly sliced
3 cups baby or chopped arugula
1/2 cup slivered red onion
2 tablespoons snipped fresh basil
2 tablespoons fresh lemon juice
  Freshly ground pepper and sea salt to taste
Recipe Photo

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Preheat oven to 425°F. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7 X 11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes. (May be prepared ahead to this point.) Just before serving, top each flatbread with 2/3 cup cheese. Bake at 425°F for 5 minutes. To prepare plum salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flatbread and cut into 3-inch slices to serve.

Makes 6 appetizer or light lunch servings

Nutritional analysis per serving: Calories: 370; Fat: 16g; Saturated Fat: 5g; Trans Fat: 0g, Cholesterol: 25mg; Sodium: 794mg; Carbohydrates: 41g; Fiber: 4g; Sugars: 6g; Protein: 19g; Vitamin A: 10%; Vitamin C: 10%; Calcium: 30%; Iron: 15%

Jackie’s Tip

Eating light this summer? You still need to make sure your overall nutrient intake isn’t lightened up, too. To make sure your iron needs are met, for instance, you don’t need to grill more steaks. Just enjoy more foods with vitamin C—it helps enhance iron absorption from other foods. California peaches, plums and nectarines are all good sources of vitamin C (and much more) and purely delightful as is.

Jackie’s Cooking Tip: Toss seasonal fruits onto the grill for an intriguing dessert in seconds. Fresh or grilled, they’re scrumptious in savory recipes, like my Italian-Inspired California Plum Flatbread, too!