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Italian Chopped Salad + Smoked Mozzarella Flatbread

Course Appetizer, Main Course, Salad
Prep Time 10 minutes
Cook Time 7 minutes
Author Danielle


Pesto + Smoked Mozzarella Flatbread

  • 1 whole wheat lavash flatbread
  • 1/4 cup pesto
  • 4 ounces smoked mozzarella thinly sliced
  • Shredded parmesan + red pepper flakes for topping

Chopped Italian Salad

  • 1 large head of romaine about 4 cups
  • 1 15 oz can chickpeas drained and rinsed
  • 1 cup cherry tomatoes sliced in halves or quarters
  • Half a small red onion thinly sliced
  • 1/2 cup turkey pepperoni
  • 1/3 cup sliced pepperchinis
  • 2-3 tablespoons chopped black olive
  • 1/2 cup shaved marmesan
  • 1-2 tablespoons chopped parsley for garnish, optional

Lemon Vinaigrette

  • Juice of medium lemon
  • 2-3 garlic cloves finely chopped
  • 1/4 cup olive oil
  • 1 tsp. honey dijon mustard regular dijon mustard would work too
  • Splash of honey optional
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste


  1. Pre-heat the oven to 375 degrees.
  2. Top flatbread with pesto and mozzarella slices. Bake for 5-7 minutes, or until the crust is golden brown and the cheese is melted.
  3. Meanwhile, make the salad by adding the lettuce to the bottom of a big salad bowl and top with remaining ingredients.
  4. In a small mason jar or salad shaker, add all of the salad dressing ingredients. Shake vigorously until all of the ingredients are well -combined. When ready to serve the salad, pour desired dressing over top and toss.
  5. Serve salad with pizza. Enjoy!