Mix the mayonnaise, garlic powder, and black pepper together.
Flatbread instructions
Spread the aioli evenly over the flatbreads making sure to coat as much of the surface as possible.
Add spinach to the flatbread.
Layer the salami over the spinach in a clockwise pattern. Use approximately ⅛ lb per flatbread.
Bake for 30 minutes at 375ºF.
Cut into ¼ths and serve when cool.
Notes
Do not use too much of the aioli. During the baking process it will melt and absorb into the flatbread. If you use too much, it will run off of the salami flatbread making an oily mess.You can adjust the amount of salami based on your own personal tastes. Add more for a meatier flatbread and less for something lighter.
Nutrition
Nutrition Facts
Kosher Salami Flatbread
Amount per Serving
Calories
559
% Daily Value*
Fat
42
g
65
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Cholesterol
57
mg
19
%
Sodium
1727
mg
75
%
Potassium
942
mg
27
%
Carbohydrates
28
g
9
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
21
g
42
%
Vitamin A
10653
IU
213
%
Vitamin C
32
mg
39
%
Calcium
130
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.