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.
Tricolore Salad Flatbread
Description
Ingredients
Instructions
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Stretch dough into a thin 6-inch x 12-inch rectangle-shaped crust.
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Brush dough lightly with olive oil; top with 1 oz. Grande Shaved Parmesan.
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Combine 4 oz. Grande Ricotta and 1 tbsp. basil in bowl and stir to blend; spoon dollops over pizza dough.
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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.
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Cut into 6 random-size pieces and arrange on plate.
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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.
