Joy Bauer’s Salad Pizza With Balsamic Vinaigrette Recipe Is a Game Changer

Name: Joy Bauer’s Salad Pizza With Balsamic Vinaigrette Recipe Is a Game Changer
Ingredients: 1 oversized whole grain lavash; 2 to 3 tsp. olive oil; 1/2 tsp. garlic powder; 3 handfuls arugula, about 3 loosely packed cups; 1/2 cup cucumber, sliced into thin half-moons; 1/2 to 3/4 cup grape or cherry tomatoes, halved; 1 to 2 Tbs. toasted pine nuts; 1 oz. shaved Parmesan; Optional: 1/2 cup quartered artichoke hearts, 1/4 cup pitted Kalamata olives, a few thin slices of red onion, balsamic glaze; 1/2 cup balsamic vinegar; 3 Tbs. extra virgin olive oil; 1 tsp. honey; 1 tsp. garlic powder; 1/4 tsp. kosher salt, more to taste; 1/8 tsp. black pepper

Joy Bauer's crispy salad pizza is piled high with arugula, Parmesan and a tangy balsamic vinaigrette

By Editorial Staff

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If you think pizza and salad can’t coexist on the same plate, Joy Bauer is about to change your mind! The beloved Today show nutritionist has a genius recipe that combines the satisfying crunch of a golden, garlicky flatbread crust with a heaping pile of fresh, peppery arugula salad—and it all comes together in just 20 minutes.

This Joy Bauer recipe for salad pizza is the kind of light yet totally craveable meal that proves eating well doesn’t mean sacrificing flavor. Tossed in a tangy balsamic dressing and finished with shaved Parmesan, toasted pine nuts and juicy tomatoes, every bite delivers that perfect balance of crispy, creamy and fresh. Ready to dig in? Here’s how to make it at home.

Ingredients

1 oversized whole grain lavash
2 to 3 tsp. olive oil
1/2 tsp. garlic powder

3 handfuls arugula, about 3 loosely packed cups
1/2 cup cucumber, sliced into thin half-moons
1/2 to 3/4 cup grape or cherry tomatoes, halved
1 to 2 Tbs. toasted pine nuts
1 oz. shaved Parmesan
Optional: 1/2 cup quartered artichoke hearts, 1/4 cup pitted Kalamata olives, a few thin slices of red onion, balsamic glaze

1/2 cup balsamic vinegar
3 Tbs. extra virgin olive oil
1 tsp. honey
1 tsp. garlic powder
1/4 tsp. kosher salt, more to taste
1/8 tsp. black pepper

Instructions

Crust: Heat oven to 400°F . Line baking sheet with parchment or lightly mist it with nonstick spray. Place lavash (or other flatbread) on sheet, brush with olive oil and sprinkle with garlic powder. Bake for 6–8 min., or until crisp and golden around edges. Remove; let cool slightly.

In bowl, whisk vinegar, oil, Dijon, honey, garlic powder, salt and pepper.

Make pizza: In bowl, toss arugula, cucumbers and tomatoes with 2 Tbs. dressing (store extra in fridge for another use). Mix until coated. Pile salad onto flatbread, adding extra toppings, if desired. Scatter shaved Parmesan and pine nuts on top. Drizzle with balsamic glaze, if desired.

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