Salad on pizza bread

This salad on pizza bread is a fresh and modern take on classic flatbread. A warm, homemade crust serves as the base, topped with juicy tomatoes, peppery arugula, and a tangy balsamic dressing. Finished with generous shavings of Parmesan, it’s light yet satisfying—perfect as a quick lunch, appetizer, or summer dinner.

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon active dry yeast
• 1/2 teaspoon sugar

For the Topping:

• 1 cup sliced tomatoes or cherry tomatoes (halved)
• Salt and black pepper, to taste
• 1/2 teaspoon dried oregano (or herbs of choice)
• 2 cups fresh arugula (or mixed greens)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon juice
• 1/4 cup shaved Parmesan cheese

Instructions

1. In a small bowl, combine warm water, sugar, yeast, and a spoonful of flour. Let sit for 5–10 minutes until foamy.
2. In a larger bowl, mix the flour and salt. Add the yeast mixture and olive oil, then knead into a soft dough.
3. Cover and let the dough rise in a warm place for about 45–60 minutes, or until doubled in size.
4. Preheat your oven to 425°F.
5. Roll out the dough into a thin flatbread and place it on a baking sheet or pizza pan.
6. Top with tomatoes, a pinch of salt, pepper, and oregano.
7. Bake for 12–15 minutes, until the crust is lightly golden.
8. Meanwhile, toss the arugula with olive oil, balsamic vinegar, lemon juice, salt, and pepper.
9. Remove the pizza bread from the oven and let it cool slightly.
10. Pile the fresh salad on top and finish with shaved Parmesan cheese.

Tip: Add the salad only after baking to keep it crisp and fresh.