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Spring Salad On Flatbread Pizza
Rini
Take your regular spring salad and put it on flatbread pizza. This is a quick meal and fun pizza night recipe. Flatbread made from Naan, Pesto & Cheese
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Appetizer
Cuisine
Italian
Servings
2
people
Calories
1115
kcal
Ingredients
1x
2x
3x
For The Balsamic Reduction Sauce
3/4
cup
pomegranate balsamic vinaigrette
1/2
cup
agave
For the Flatbread Pizza
1
flatbread
or naan
1
cup
basil pesto
2
cup
pepper jack cheese
2
mini sweet peppers
For the Spring Salad
2
cup
baby spinach
1
cup
red cherry tomatoes
(each cut into half)
1
cup
yellow cherry tomatoes
(each cut into half)
1/4
cup
pecans
Instructions
Prepare the balsamic vinaigrette reduction
In a medium pan, add the pomegranate balsamic vinaigrette and agave
Heat on high heat and bring it to a boil
Reduce heat to low and simmer for about 10 minutes
Let it cool for about 5 minutes
Assemble the Recipe
Prepare the Flatbread first. It is very simple to make.
Take the baby spinach and top it on the flatbread. Be generous
Cut the 2 varieties of cherry tomatoes into half and top it on the flatbread
Top the pecans (Walnuts work great also)
Drizzle with the balsamic vinaigrette reduction
Nutrition
Calories:
1115
kcal
Carbohydrates:
50
g
Protein:
26
g
Fat:
91
g
Saturated Fat:
25
g
Cholesterol:
73
mg
Sodium:
1283
mg
Potassium:
498
mg
Fiber:
3
g
Sugar:
31
g
Vitamin A:
4950
IU
Vitamin C:
45.3
mg
Calcium:
743
mg
Iron:
2.6
mg
Keyword
easy pizza recipes, how to make tomato pizza
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