Tricolore Salad Flatbread
This hybrid appetizer/salad pairs the traditional Italian flavors of tricolore salad with the contemporary appeal of “hand-held” grazing with a fresh and healthy flatbread appetizer garnished with Italian lettuce, vinaigrette and Grande Shaved Parmesan.
Course: Appetizers
Yield: One appetizer
Ingredients
- 4 oz. Pizza dough ball, slacked
- Olive oil, as needed
- 1 oz. Grande Shaved Parmesan (1/2 cup)
- 4 oz. Grande Ricotta (1/2 cup)
- 1⁄2 oz. Basil, fresh, chopped (1 tbsp.)
- 1 oz. Italian lettuce blend (radicchio, arugula, endive, green leaf) (2 cups)
- 1⁄2 oz. Balsamic vinaigrette (1 tbsp.)
- 1 oz. Grape tomatoes, halved (1/4 cup)
- 1⁄2 oz. Grande Shaved Parmesan (1/4 cup)
Directions
- Stretch dough into a thin 6-inch x 12-inch rectangle-shaped crust.
- Brush dough lightly with olive oil; top with 1 oz. Grande Shaved Parmesan.
- Combine 4 oz. Grande Ricotta and 1 tbsp. basil in bowl and stir to blend; spoon dollops over pizza dough.
- Bake in an impingement oven at 450°F for 5 to 6 minutes, in a deck oven at 450°F for 6 to 7 minutes or until crust is golden.
- Cut into 6 random-size pieces and arrange on plate.
- Combine 1 oz. Italian lettuce blend, 1 tbsp. balsamic vinaigrette, 1 oz. grape tomatoes and 1/2 oz. Grande Shaved Parmesan in bowl and toss to blend; portion over flatbread.
