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
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
- Preheat oven to 350 degrees F
- Drizzle olive oil on pizza dough/naan and sprinkle garlic evenly across the dough.
- Scoop large spoonfuls of ricotta onto each naan, about 3-4 scoops per piece.
- 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.
- 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.
- When the flatbread is done in the oven, remove it to the stovetop and sprinkle it with mozzarella cheese so it melts.
- 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.