When it comes to switching up a salad routine, sometimes it’s just as easy as adding in something as simple as the base on which the salad is served. This is when arugula flatbread salad pizza comes to the rescue.
Switch Up Your Salad Greens
Use whatever kinds of salad greens you like most. You can toss kale or cabbage well in advance and those sturdy greens can hold up. When using delicate greens like spinach, arugula, or butter lettuce, toss right before eating.
Pita or Flatbread Pizza
Not all pita bread and flatbread are the same, so take into account the color and texture when toasting so as not to burn the bread. Warm flatbread longer to get a stiff texture for a pizza crust for flatbread salad as directed below. Or, toast it a minute or two less, just to warm up the flatbread but keep it pliable for more of a foldable arugula flatbread that handles more like a taco.
Double the Pleasure of Dried Figs
There are two make-ahead components to the arugula flatbread that makes it particularly enticing: fig jam and fig mustard vinaigrette. We use our California Mission Dried Figs in both the jam and dressing here as their deep sweetness matches well with peppery arugula and salty feta. Making fig jam from scratch is a cinch and using dried mission or golden figs means you can make fig jam anytime you want it. With extra jam, you can use it a condiment, for biscuits and toast, even pancakes. Fig mustard vinaigrette is easy to whisk together and then you’ll have dressing ready to go for the week ahead.
10 Minute Meal
Arugula Flatbread Salad Pizza
- 1/4 pear
- 1 flatbread
- 2 cups baby spinach
- 2 tablespoons Fig Mustard Vinaigrette
- 2 tablespoons feta
- 1 tablespoon Dried Mission Fig Jam
- Thinly slice pear and set aside.
- In a skillet set over medium heat, toast flatbread on both sides, cooking 3 to 4 minutes on each side until golden and crisped.
- Toss spinach with salad dressing and feta.
- Spread mission fig jam over toasted flatbread.
- Mix pear slices into salad. Top flatbread with tossed salad.