Savory Salad Flatbread

Using leftovers in a delicious, healthy way makes me so happy I could just spit. But not into the chicken stock I just made from a leftover rotisserie. If that sounds braggy, it’s because it is. But only in the “I’m excited and I want others to join in my excitement” kind of way. I had a couple of pieces of storebought naan from my chicken tikka masala the other night, and I didn’t want to let them go stale without appreciating their soft, tangy beauty. So I made them into flatbreads with the semblance of health! Put a salad on it and it’s healthy, no matter how much ricotta you use, right? I got so excited about it that I took a picture before I could add the nice bottle of chardonnay I got to accompany it. This took about 15 minutes from start to finish, so it was a perfect Tuesday night meal. Let me know what you think!

Savory Salad Flatbread

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Ingredients:

2 pieces of naan or 1 large storebought pizza dough
2 Tbsp olive oil
1 tsp minced garlic
1/2 cup whole milk ricotta
1/4 cup skim mozzarella cheese
1 cup chopped/shredded romaine
1 stalk celery
A few slices of pickled red onion (or just unpickled red onion if you don’t have any lying around)
7-10 Kalamatta olives
1/4 cup shaved or shredded parmesan
1 tsp sugar
2 Tbsp red wine vinegar
3 Tbsp olive oil
1/2 tsp salt
2-3 slices prosciutto

Directions:

  1. Preheat oven to 350 degrees F
  2. Drizzle olive oil on pizza dough/naan and sprinkle garlic evenly across the dough.
  3. Scoop large spoonfuls of ricotta onto each naan, about 3-4 scoops per piece.
  4. Bake naan in the oven for 5-6 minutes until ricotta is just warmed through. You can also broil it for a couple minutes afterwards, but keep a close eye on it to make sure the naan doesn’t burn.
  5. While flatbread is cooking, chop romaine into slender slices and add it to a bowl. Add the chopped celery, onion, olives, parmesan, and the dressing ingredients (sugar, vinegar, olive oil, salt) and mix well.
  6. When the flatbread is done in the oven, remove it to the stovetop and sprinkle it with mozzarella cheese so it melts.
  7. Spread salad mixture across the flatbread and sprinkle with extra parmesan if desired. Tear prosciutto into large chunks and place on top of the salad.
  8. Enjoy!

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