Serves 4
Ingredients:
Homemade Lemon Pepper Caesar Dressing:
1 anchovy fillet, minced
1 garlic clove, peeled and minced
1 tablespoon Bianco White Balsamic Vinegar
1 tablespoon Fallot Dijon Mustard
1 tablespoon Worcestershire sauce
2 egg yolks
⅓ cup Lemon Pepper Infused Olive Oil
½ teaspoon Parmesan Seasoning Blend
Flatbread:
2 each mini pizza crusts
2 garlic cloves, peeled and minced
1 cup mozzarella cheese, grated
½ teaspoon Parmesan Seasoning Blend
Drizzle Lemon Pepper Infused Olive Oil
2 romaine lettuce heads, chopped
1 cup cherry tomatoes, halved
¼ cup red onion, peeled and thinly sliced
3 tablespoons parmesan cheese, grated
Directions:
Dressing: Add anchovy, garlic, vinegar, mustard, and Worcestershire sauce in a medium bowl, whisk until blended. Add the egg yolks and vigorously whisk until blended. Slowly pour in the olive oil, whisking until combined and emulsified. Season the dressing with the seasoning blend, cover, and refrigerate.
Flatbread: Preheat the oven to 450°F and line a large baking sheet with parchment paper. Place the two pizza crusts on the prepared baking sheet and top with garlic, mozzarella, and seasoning. Drizzle the flatbreads with olive oil and place in the oven. Bake for 12 to 15 minutes or until melted and crisp. Remove from the oven, slice, and divide between plates.
While the flatbreads bake, place the lettuce, tomatoes, and red onion in a large bowl, drizzle with some of the dressing, and toss to coat. Divide the salad between plates, placing on top of the flatbread slices, and sprinkle with grated parmesan before serving.
