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Tricolore Salad Flatbread

flatbread

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Description

Ingredients
  • 4 oz. Pizza dough ball, slacked
  • Olive oil, as needed
  • 1 oz. Grande Shaved Parmesan (1/2 cup)
  • 4 oz. Grande Shaved Parmesan (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)
Instructions
  1. 1
    Stretch dough into a thin 6-inch x 12-inch rectangle-shaped crust.
  2. 2
    Brush dough lightly with olive oil; top with 1 oz. Grande Shaved Parmesan.
  3. 3
    Combine 4 oz. Grande Ricotta and 1 tbsp. basil in bowl and stir to blend; spoon dollops over pizza dough.
  4. 4
    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.
  5. 5
    Cut into 6 random-size pieces and arrange on plate.
  6. 6
    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.
Read it online: https://grandecheese.com/recipes/tricolore-salad-flatbread/