Earlier this week, I promised to tell you what I did with the flatbread I made for the Secret Recipe Club...and here it is! It's based on a pizza that I absolutely loved to eat when I lived in Strasbourg, and I've
always wanted to recreate it. When the bread came off of the grill, I realized that I had most of the ingredients in my kitchen to make it, so I did! The one thing that was missing was actual truffles, but I did have some truffle oil that I sprinkled on top, and I think that did the trick without putting me into debt! :-)
If you've never had salad on a pizza, you're missing out. It's refreshing and filling at the same time...and only takes a few minutes to prepare. This would really be a perfect light dinner or lunch during the hot summer months when making pizza in your oven sounds like a form of torture.
Herbed Flatbread Pizza with Arugula, Sundried Tomato and Ricotta Salata
Cook's Notes: If you don't have truffles or truffle oil, you can always substitute a little of the sundried tomato oil for the truffle oil to add a little more flavor.
1 portion of flatbread
1 cup arugula
1-2 tablespoons sundried tomatoes in oil, drained and chopped
1/8 cup ricotta salata, shredded
Salt and pepper, to taste
Truffle oil, optional
Fresh parmesan cheese
If your flatbread is not fresh off the grill, place it under the broiler for a few minutes to warm up and crisp slightly. Remove to a plate.
In a bowl, toss the arugula, sundried tomatoes, and ricotta salata. Add salt and pepper to taste. Sprinkle with a little balsamic vinegar and olive oil and toss to coat lightly.
Place the salad on top of the flatbread and sprinkle a few drops of truffle oil and shred a little bit of parmesan cheese over the top. Cut into manageable portions and enjoy!
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