Pizza Night! Prosciutto, Figs, and Arugula with Tossed Salad
Active Time: 35 minutes / Cook Time: 10-15 minutes / Total Time: 35-40 minutes
Serves 2, with leftovers for lunch
- 2 ¼ cups garbanzo bean flour, sifted
- 2 ¼ cups water
- 1 ½ tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¾ teaspoon sea salt
- 2 oz. crumbled goat cheese
- ½ cup dried figs, quartered
- 2 cups arugula
- 3 thin slices prosciutto, torn into large pieces
- ¼ teaspoon flake salt, such as Maldon, or a pinch of fine sea salt
- freshly ground black pepper, to taste
- balsamic vinegar, for drizzling
- extra-virgin olive oil, for drizzling
- Tossed Salad:
- 6 cups mixed greens and/or the leftover lettuce from Day 4
- 1 cup chopped cucumber
- 1 cup halved cherry or grape tomatoes
- juice of a lemon
- 3-4 tablespoons extra virgin olive oil (to taste)
- pinch fine sea salt
- ground black pepper
- Feel free to top the salad with any leftover veggies like sprouts & watercress!
- Whisk together all of the crust ingredients and let sit while you prepare the salad.
- In a large bowl, toss together the greens, cucumber, and tomatoes.
- In a small bowl or glass jar with a lid, whisk or shake together the lemon juice, olive oil, and a pinch each salt and pepper.
- To make the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray with all-natural parchment paper. * Use your hands to mold the parchment around corners and cut to fit the baking dish as best you can.
- Pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and lower the oven to 350 F.
- Scatter the prosciutto on the hot crust as soon as it comes out of the oven. The heat should help some of the fat melt onto the surface of the crust.
- Toss together the figs, arugula, and goat cheese, and evenly scatter the mixture over the prosciutto. Drizzle with balsamic vinegar and olive oil and sprinkle with salt and pepper. Cut pizza into 10 slices.
- Serve ¼ of the salad, drizzled with dressing, with 3 slices of pizza per person. Pack the pizza, salad, and dressing in airtight containers for lunch tomorrow. Store the dressing separately from the salad so it does not wilt the greens.
*If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 6 with tongs and a spatula, and then removing the parchment.