Joy Bauer's 3 recipes for a healthier heart
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Lavash is a delicious flatbread that transforms into a thin, cracker-like crust when toasted in the oven. Here, I topped it with arugula, fresh veggies and a tangy balsamic vinaigrette that utilizes heart-smart extra-virgin olive oil. I typically pile on tomatoes, cucumbers, pine nuts and olives, but anything goes — you're the boss of your pizza pie!
Ingredients
Dressing (makes 3/4 cup)
- 1/2 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Salad
- 3 loosely packed cups arugula
- 1/2 cucumber, sliced into half moons
- 1/2 cup artichoke hearts, quartered and sliced
- 1/2 cup grape tomatoes, halved
- 1/4 cup pitted Kalamata olives (about 10 olives), halved and patted dry
- 2 tablespoons toasted pine nuts
- 1 ounce shaved Pecorino Romano cheese (optional)
Crust
- 2 whole-grain lavash breads
- 2-3 teaspoons olive oil
- 1/2 to 1 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
Preparation
Preheat the oven to 400°F and mist a baking sheet with olive oil spray. Set aside.
For the dressing:
In a small bowl, add all of the dressing ingredients and stir until everything is well-combined.
For the salad:
In a large bowl, gently toss all of the salad ingredients and mix with 2-4 tablespoons of the dressing.
For the crust:
Place the lavash on the prepared baking sheet. Brush each piece with olive oil and sprinkle with garlic powder. Bake for 6 to 8 minutes, until the lavash is crisp and browned on the edges. Cool slightly, then top with the salad and sprinkle with salt and pepper, if desired.
To serve:
Serve with extra dressing on the side to drizzle over the top.
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