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It is an understatement that Dan and I LOVE pizza. We could eat it for every meal for a week straight. Sadly, this has occurred and it was simply delightful! Pizza is our go-to when we have had a long week, when we are out of ideas to cook, or when we just want the food that we love the most! In order to make a healthy version of our favorite guilty pleasure, we utilized lavash flatbread, arugula, olive oil and our favorite Italian meat. Together, with other scrumptious ingredients, we created an amazing mixture of fresh toppings that would be easy to throw together on any weeknight.

Coppa, Arugula, and Artichoke Flatbread Pizza

When we saw this recipe, we knew that we wanted to adapt it to use ingredients that we like best. Sometimes when Dan and I have adapted a recipe, we find ourselves saying, “That was great, but I would also change ________.” While this recipe was excellent, I would advise that you add even more zest to the base of the flatbread. A touch of lemon juice, pesto or balsamic vinegar, would add a zing that would make this meal even more irresistible! This simple change that can be done to any meal is something that allows us to adjust recipes to become perfectly what we crave!

Parmesean cheese

While we love eating coppa on fancy butcher boards at restaurants and putting it on bread at Dan’s Italian family gatherings, we had never added to a dish before. We knew that we wanted something to emulate bacon, but we wanted to put a great twist that would have an Italian flair. The salty flavor and thin texture that coppa brings, was such an added treat to our flatbread pizza. This is a fresh meal that you can make quickly and feel great after eating. Best of all, you can adapt it to add the ingredients that you and your family crave. After finding a clean eating dish that can be prepared in under twenty minutes, I know these two pizza fanatics will be making it on a monthly (let’s be real –weekly) basis.




Coppa, Arugula and Artichoke Flatbread Pizza

Coppa, Arugula and Artichoke Flatbread Pizza

Ingredients

  • Lavash flatbread (You can find it packaged in any grocery store. We bought a 3 pack)
  • 1 cup Ricotta cheese
  • 1 small jar of artichoke hearts
  • Coppa (6-8 thin slices per pizza)
  • ¼ Cup Parmesan cheese
  • Baby Arugula
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Instructions

  1. Preheat the oven to 400 degrees.
  2. Spray a baking sheet with cooking spray and place lavish bread on sheet.
  3. In a small mixing bowl, add ricotta and season it with salt and pepper. You could also add pesto, lemon juice or balsamic vinegar to the ricotta for an extra zing.
  4. Spread the ricotta across the lavash bread.
  5. Bake lavash bread for 10 minutes or bake until the corners crisp.
  6. While baking, in a separate mixing bowl, combine arugla, Parmesan cheese, artichoke hearts (drained), olive oil and salt and pepper. Lightly toss the mixture.
  7. When the bread is complete, remove from oven and add salad mixture on top.
  8. Layer on coppa and drizzle balsamic vinegar on top. Enjoy!
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http://www.loveandrisotto.com/flatbread-pizza/

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