By TERRI WINDOVER, Connect Columnist
Pizza or Salad? Which one would you pick? I rarely order fast food pizza because when I do I end up on the couch in a slouched position, holding my food belly and watching my feet swell from all of the sodium, until they look like they belong to the Michelin Man.
Over the years, I’ve experimented a lot with healthier versions of typical “junk food”. This is one of my favourites and it’s loosely inspired by a restaurant in Ontario, my friend Bonnie and I used to frequent.
The owner/chef Mike use to try out new dishes on us on occasion. He would come out of the kitchen – all excited; plunk down some crazy dish, and tell us that if we didn’t like it, our entire bill was on the house. (Considering he carried a cellar of exquisite wines, and our bill usually ran in the hundreds, that took some… confidence.)
I used to try so hard to not like them, especially when he brought out a pizza – basically covered in what looked like a salad. Who does that? Damn, his arugula loving soul, it was delicious, as usual.
I’ve tinkered and tampered with his idea, until I settled on this version, which is one of my favourites. So, I hope you open your mind, as well as your taste buds to this recipe and hope you’ll love it as much as I do.
Mushroom & Tomato Flatbread Pizza Salad
1 large or 2 regular whole grain flat bread
1 Tbsp. garlic olive oil
1/4 cup Parmesan Reggiano, finely grated
Salt and pepper, to taste
1 cup crimini mushrooms, sliced
1 cup oyster or shiitake mushrooms, stems removed, sliced
1 cup cherry tomatoes, halved & deseeded
1/4 cup chopped pecans
1 1/2 cups baby arugula, stems removed
1 Tbsp. balsamic vinegar
1. Preheat oven to 400°F.
2. Pan fry mushrooms, until browned.
3. Place flatbread on pizza stone or baking sheet. I prefer the stone.
4. Brush flatbread with garlic olive oil.
5. Sprinkle evenly with Parmesan, salt and pepper.
6. Top with mushrooms, tomatoes and pecans.
7. Bake for 10-12 minutes on middle rack, or until cheese melts and bread is crispy.
8. Remove from stove. Cover in arugula and drizzle with balsamic vinegar
– Connect Weekly –