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Easy Summer Salad Flatbread w/ American Flatbread Pizza

American Flatbread Pizzas are a delicious option for a quick weeknight dinner or easy appetizer to serve to family or friends. Made with high-quality organic ingredients and a perfect blend of flavors, these fantastic flatbreads can be topped with fresh summer salads for a no-fuss supper for family movie night or a neighborhood cocktail soirée. 
Course Appetizer
Cuisine American
Keyword flatbread, summer salad
Prep Time 30 minutes
Servings 8
Author Amber

Ingredients

Summer Salad with Roasted Peppers and Onions, Lemon Ricotta, and Arugula:

Summer Italian Salad on Tomato Sauce and 3 Cheese American Flatbread Pizza:

    For the Caesar Viniagrette:

    For the Summer Italian Salad:

    • 2 cups chopped Romaine lettuce
    • 1/4 cup chopped nitrate-free ham
    • 1/4 cup chopped nitrate-free salami
    • 1/2 cup chopped cherry tomatoes
    • 1/2 cup shredded carrots
    • 1/2 cup pepperoncini rings
    • 1/2 cup pitted Kalamata olives
    • 1/4 cup thinly sliced red onion

    Instructions

    Summer Salad on Uncured Pepperoni and Uncured Bacon American Flatbread Pizza with Roasted Peppers and Onions, Lemon Ricotta, and Fresh Arugula:

    • Defrost American Flatbread Pizza according to package directions, and preheat oven to 425 degrees.
    • In a 9” x 13” casserole dish, toss 2 cups thinly sliced red, yellow, green, and orange bell peppers, ½ cup red onion, 1 tbsp balsamic vinegar, 2 tbsp extra virgin olive oil, 1 tsp of dried Italian seasoning, and a pinch of salt and pepper and roast in the oven for 10 mins Remove from oven, stir well, and move to the lower rack.
    • Add the defrosted Uncured Pepperoni and Uncured Bacon American Flatbread Pizza to the top rack and continue to cook the peppers while cooking the pizza according to package directions.  
    • While the pizza and peppers are cooking, combine ricotta cheese, fresh herbs, salt and pepper, lemon juice and zest, and stir together until well mixed and set aside. 
    • Pull the pizzas from the oven and immediately top with the roasted pepper mixture and large dollops of lemon ricotta. Allow the pizza to cool and the ricotta to warm up and slightly melt across the flatbread then top with 2 cups of fresh arugula and curls of freshly shaved Parmesan cheese. Serve immediately.

    Summer Italian Salad on Tomato Sauce and 3 Cheese American Flatbread Pizza:

      For the Caesar Vinaigrette:

      • In a glass jar with a screw-top lid, combine freshly squeezed lemon juice, freshly minced garlic, anchovy paste, Dijon mustard, freshly grated Parmesan cheese, sea salt, black pepper, and extra virgin olive oil. Screw on the lid and shake, shake, shake until the dressing is well mixed and the oil has emulsified. Set aside. 
      • In a large bowl, add Romaine lettuce, ham, salami, cherry tomatoes, shredded carrots, pepperoncini, olives, and red onion, drizzle with 2-3 tbsp of the Caesar Vinaigrette, and toss to combine.
      • Pull pizza from the oven and allow to cool for 5 minutes. Top with freshly dressed Summer Italian Salad (or serve along the side).