The name Quick and Healthy Italian Salad Pizza says it all; it's quick, it's healthy, it's full of healthy veggies and it's perfect for a quick weeknight dinner!
1jar prepared pizza or tomato saucecan substitute prepared pesto
1-½cupsmozzarella cheese
1pkgFlat-Out Artisan Thin Pizza Crust
Italian Dressing Ingredients:
Italian Dressing Ingredients:
2tablespoonred wine vinegar
2tablespoonwater
2tablespoonwhite vinegar
⅔cupolive oil or canola oil
1teaspoondry mustard
1tablespoongranulated sugar
½teaspoonblack pepper
½teaspooncrushed red pepper flakes
½teaspoondried oregano
¼teaspoonkosher salt
1teaspoonclove garlic mincedcan substitute ¼ teaspoon garlic powder or ½ teaspoon garlic salt
⅓cupParmesan cheeseshredded
Optional Pizza Topping:
½cupgorgonzolaor parmesan cheese
Instructions
Preheat oven to 375°F.
Spread the pizza sauce lightly over the flatbread and liberally cover with shredded cheese. Bake at 375°F for 10-15 minutes or until cheese is melted and the flatbread is crispy.
While the pizza is cooking, combine the lettuce, cherry tomatoes, prosciutto, and avocado in a large bowl. Toss to combine and set aside.
Combine the dressing ingredients in a blender or food processor and process until smooth.
Add a small amount of the dressing to the salad and toss to combine. (You will have leftover salad dressing, cover and refrigerate the dressing for up to one week.)
Spoon the salad evenly over the flatbread, and top with a small amount of gorgonzola or parmesan cheese, if desired. Serve immediately.