Grilled Flatbread Topped With Crunchy Salad

Flatbread Salad.jpg

Grilled Flatbread Topped With Crunchy Salad

  • 1 premade raw pizza dough, cut in half

  • 1/4 cup olive oil, plus more for brushing

  • 3 Tbs. red wine vinegar

  • 1 shallot, minced

  • 1 tsp. Dijon mustard

  • 1 tsp. honey

  • salt and pepper

  • 1 bunch lettuce

  • 1 cup sliced tomatoes

  • 1 cup grated Parmesan cheese

Preheat a grill pan over medium heat.

On a flat surface roll the two pieces of dough in a circle about 10” in diameter. Brush the dough with olive oil and sprinkle with salt and pepper.

Grill the flatbread for about 6 to 8 minutes flipping halfway through. Set aside but keep warm.

In a small bowl combine red wine vinegar and the shallot. Let sit for abut 3 minutes. Add the mustard, honey, olive oil, and a big pinch of salt and pepper. In a large bowl add the lettuce and tomatoes, and toss with a drizzle of the dressing.

Serve the flatbreads topped with a big handful of the salad, chunks of Parmesan cheese and a sprinkle of salt and pepper.

Makes 2 flatbreads.

Fridge ForagingAmanda Frederickson1 Comment