The News of The Blake School Since 1916

The Spectrum

The News of The Blake School Since 1916

The Spectrum

The News of The Blake School Since 1916

The Spectrum

Minneapolis


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February 29
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March 1
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Homemade Pizza’s Taste Wows

Delicious, simple, quick recipe provides ease
Arugula+Caprese+flatbread+topped+with+avocado+and+balsamic+glaze.
Arugula Caprese flatbread topped with avocado and balsamic glaze.

Ingredients:

1 package of flatbread dough

1 package of shredded mozzarella cheese

1 small container of cherry tomatoes

1/4 cup basil (fresh or dried)

3 large handfuls of arugula

1 avocado

1/4 cup balsamic vinegar

1/4 cup olive oil

Instructions:

1. Roll out flatbread dough into long rectangle flatbread shapes.

2. Lightly sprinkle cheese across dough.

3. Cut up tomatoes into quarters and sprinkle them on top of cheese.

4. If you have dried basil, sprinkle this on top of everything before it goes in the oven, but if you have fresh basil, chop that up and wait to put it on until the very end so that it is more flavorful.

5. Bake in the oven at 450 degrees for 18 minutes or until dough looks cooked and cheese is melted.

6. Spread arugula on top of the cheese and tomatoes.

7. Sprinkle avocado chunks on top of the arugula.

8. Boil balsamic vinegar until it has a glaze-like texture (thicker consistency).

9. Drizzle balsamic glaze and olive oil (separately) on top of the flatbread.

10. Crack some salt and pepper to enhance the flavor and enjoy!

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About the Contributor
Catherine Barry, SCI-Tech Editor
Hi! I'm Catherine and I am a Senior. I have been a staff writer for two years, edited the Sports and Food Features pages last year and now I edit the Sci-Tech page. Outside of Spectrum, you can find me on the tennis court or on the lacrosse field! My favorite part about Spectrum is the process of fine-tuning your page, because it's so fun to see both your own page and the final paper come to fruition.

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