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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
Products used: Parmesan, Ricotta

Ingredients

Directions

Ingredients

Tricolore Salad Flatbread Yield: One appetizer
  • 4 oz. Pizza dough ball, slacked
  • Olive oil, as needed
  • 1 oz. (1/2 cup) Grande Shaved Parmesan
  • 4 oz. (1/2 cup) Grande Ricotta
  • 1/2 oz. (1 tbsp.) Basil, fresh, chopped
  • 1 oz. (2 cups) Italian lettuce blend (radicchio, arugula, endive, green leaf)
  • 1/2 oz. (1 tbsp.) Balsamic vinaigrette
  • 1 oz. (1/4 cup) Grape tomatoes, halved
  • 1/2 oz. (1/4 cup) Grande Shaved Parmesan

Directions

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