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

1/2-1 teaspoon garlic powder
Kosher salt and freshly ground black pepper

Chef notes

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!

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.