Feel free to use as much of the ingredients as you need - the amount will depend on the number of pizzas you are making!
Course: Main Course, pizza
Keyword: best homemade pizza, best pita pizza recipe, Easy pizza recipe, healthy lunch pizza, healthy pizza recipe, how t make healthy pizza, Mini pizza recipe, pita pizza recipe, Salad pizza, simple pizza recipe
Servings: 1Mini Pizza
For the Salad:
Asparagusdiced into ¼’’ rounds up to the woody part of stalk
Sugar snap peasdiced into ¼’’ pieces
Spring mix + baby spinach
Feta cheesediced into ¼’’ cubes
Freshly cracked black pepper
Balsamic vinaigrettesee notes for my homemade version
For the Pizza:
Pizza crustany whole wheat flatbread, such as a Flatout wrap or pita round will work!
Fresh mozzarella cheese
Thinly sliced prosciutto di Parma
Preheat oven to 425℉.
Heat a small skillet over medium heat. Add a bit of oil and saute the asparagus and snap pea pieces until slightly tender, no more than 2 minutes (you want the veggies to still be crisp!).
Place the flatbreads on a baking sheet. Brush some olive oil on top and sprinkle each with Italian seasoning. Bake for 8 minutes until slightly crisp. Add some slices of fresh mozzarella cheese and bake an additional 6-7 minutes or until cheese is melted.
While the pizza crusts bake, combine the sauteed asparagus and pea mixture, strawberries, spring mix, feta, and bit of freshly cracked pepper. Add balsamic dressing and toss to combine.
Remove the flatbreads from oven once the cheese has melted. Top each flatbread with the prepared salad and a few slices of prosciutto. Serve immediately and enjoy!
My homemade balsamic dressing: 1 tablespoon strawberry jam, 2 tablespoons balsamic vinegar, ¼ cup olive oil, salt and pepper to taste. Combine and shake in Mason jar. Refrigerate for up to 1 month.