Mixed Greens Salad Pizza

Two lavash bread pizzas topped with mixed greens.

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Make a fresh salad pizza using lavash bread. This easy recipe combines mixed greens, cherry tomatoes, avocado and parmesan on crispy crust and is perfect for lunch or dinner.

Prep Time10

Cook Time6

Total Time16

Course: Pizza, Salads

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For lavash crust

6 rectangular lavash breads (See note below.)
Olive oil for brushing
6 tablespoons grated Parmesan

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 lemon, juice
1/4 cup olive oil

For pizzas

7 ounces mixed greens (romaine, frisée, radicchio & chicory blend), chopped
1 cup halved cherry tomatoes or grape tomatoes
1 avocado, diced
1/4 cup finely chopped red onions
1/4 cup shaved parmesan

Instructions

Preheat the oven to 425 degrees F.
Arrange the lavash on 2 sheet pans without overlapping. Brush each one on both sides with olive oil. Sprinkle the top sides with 1 tablespoon grated parmesan.
Bake the lavash for 6-8 minutes until the cheese is melted and the lavash is deep golden brown and crisp. Let the crusts cool while you make the vinaigrette and the salad.
In a small bowl, whisk the garlic, mustard, honey, salt, pepper, lemon juice and 1/4 cup olive oil.
In a large bowl, combine the mixed greens, cherry tomatoes, avocados, red onions and shaved parmesan.
Drizzle the dressing into the salad, tossing to combine.
Spoon the salad onto the baked crusts and serve.

Notes

I use lavash from Trader Joe’s. It comes in a pack with (3) 9-inch by 9-inch squares that are perforated in the middle, so each of these rectangles is 4-1/2 inches wide by 9 inches long.

If you’re not planning to eat the entire salad pizza at once, keep some greens undressed and wait to dice the avocado until just before serving to prevent browning. Store the salad and vinaigrette separately in airtight containers in the fridge. Let the dressing sit at room temperature for 15 minutes before using.

You can make the vinaigrette and toast the lavash bread up to 2 days ahead. Store toasted lavash in an airtight container at room temperature to keep it crisp.

For leftover salad pizzas that are dressed and assembled, store the salad in a container in the fridge. Wrap the crusts and keep them at room temperature. Re-crisp the lavash as needed in a 400-degree F oven for a few minutes.

Optional Additions/Variations

Hard-boiled eggs
Cucumbers
Chickpeas or white beans
Salami
Chicken

Nutrition