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

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


Tricolore Salad Flatbread
Yield: One Appetizer
  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.


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