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Pan-Grilled Flatbread Salad

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12 oz. prepared pizza dough, quartered into 3-oz. rounds
as needed Olive oil and kosher salt
5 oz. mesclun greens or mixed baby salad greens
2/3 cup mixed fresh herbs (basil, mint, parsley, tarragon), chopped
2/3 cup green onions (with some green), thinly sliced
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
2 Tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
1/8 tsp. black pepper
8 slices oven-roasted Tomatoes, slivered
8 oz. fresh Mozzarella cheese, cut into cubes, at room temperature


  1. For each fl atbread, heat grill-pan over medium-high heat.
  2. Roll out 3 oz. dough into 7" round; lightly oil one side of dough and sprinkle lightly with kosher salt. Place on hot grill pan, oiled-side down. Cook until browned on bottom side; fl ip and cook other side, 4 to 5 minutes. Transfer pizza to warm oven (225 F.) and hold until ready to serve.
  3. Combine salad greens, chopped herbs and green onions; set aside.
  4. For dressing, combine lemon juice, mustard and olive oil. Toss salad mixture with dressing. Season salad with kosher salt and pepper; add more to taste if necessary.
  5. For each serving, cut one grilled fl atbread into quarters.
  6. Plate the pieces, spoke-fashion, leaving plate center clear. Add 1 cup salad to center of plate; top with slivered oven-roasted tomatoes and cheese cubes.
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