The base for this flatbread is a yeasted lavash dough made in-house. It's topped with a creamy garlic-infused béchamel sauce. Then we pile on sautéed Swiss chard, crimini mushrooms, and delicata squash with olive oil and thyme. The flatbread is finished with fresh arugula, shaved Parmesan, and a balsamic reduction, which make it sing.
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.