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Flatbread Pizza Salad
From Kerstens' Maple Hill Centennial Farm
<p>Adapted this recipe from one I found in the September 2009 Better Homes and Gardens magazine, and a homemade pizza crust recipe from another magazine. It was a <span class="caps">HIT</span> at our place. You can purchase an already made flatbread crust, or make from scratch like I did. Use whatever greens and fresh veggies you like…be creative!</p>Source: Partly from September 2009 Better Homes and Gardens magazine, partly from my head! (Entered by Ron Kersten)
Serves: 4-6 hungry people...6-8 less hungry people
Ingredients
1 8oz pkg
Neufchatel cheese
1/2 cup
Plain Greek yogurt
1/2 cup
Chopped Kalamata olives
1/2 cup
Chopped sweet peppers
1/4 cup
Chopped fresh chives
Approx 2 cups
Torn assorted greens including arugula
Step by Step Instructions
- Blend until smooth the neufchatel and yogurt. Add chopped veggies and spread on flatbread crust.(If you omit the olives, add 1/2 tsp salt to cheese mixture.) Toss the torn greens lightly with 1/8th cup oil/vinegar/maple syrup dressing and sprinkle on top neufchatel/yogurt that is spread on flatbread. Grind a touch of fresh pepper on top and grate parmesan cheese over this. Cut into serving size pieces (squares or wedges) and serve cold.
- To make your own OIL/VINEGAR/MAPLE SYRUP DRESSING, place in pint jar following ingredients and shake. Ready immediately, but does taste better if allowed to sit a few hours to blend flavors. This dressing will keep for months in the refrigerator. Combine in pint jar 1 cup grapeseed or olive oil, 1/2 cup raw apple cider vinegar, 1/3 cup maple syrup, 1 tsp. salt, 1 tsp dry mustard, 1 tsp onion powder or 1 tbsp minced fresh onion, 1 tsp dried basil or 1 tbsp fresh chopped basil. Cover jar tightly and shake vigorously.
- To make your own PIZZA FLATBREAD CRUST, mix 2 cups whole wheat flour and 1 cup unbleached flour with 1/4 tsp active dry yeast and 1 1/2 tsp salt. Add 1 2/3 cup warm water and stir until all is moistened. Dough will be soft and sticky. Cover bowl and let stand at room temp. for 12 - 24 hours (I have increased yeast to 1/2 tsp and let dough sit for only an hour or two and it still turned out.) Stir in 1 more cup of unbleached flour into dough and knead until smooth.Dough will still be a little sticky. Turn dough out onto oiled 15x10x1 inch cookie sheet and with oiled hands, spread out on sheet. Cover and let rest for half hour. Preheat oven to 400 degrees. Poke dough with fork, put in oven and let bake for 30 minutes or until golden brown.