Description
Honey parmesan flatbread baked until golden crisp, then topped with balsamic spring mix, tomatoes, and shaved Parmesan cheese. It’s salty, sweet, and full of flavor!
Ingredients
Units
Scale
Flatbread
- 2 (8-inch) round flatbreads, such as naan
- 2 Tbsp. olive oil, divided
- 2 Tbsp. liquid honey, divided
- 4 Tbsp. shredded Parmesan cheese, divided
Salad
- 5 oz. spring mix lettuce
- 1 large tomato, cut into chunks
- 1/4 cup Balsamic Vinaigrette Dressing (homemade or store-bought)
- 1/3 cup shaved Parmesan cheese, plus more to taste
- Kosher salt and fresh black pepper
Instructions
Flatbread
- Preheat the oven to 425 F. Line a large sheet pan with parchment paper.
- Brush each flatbread with 1 tablespoon of oil and 1 tablespoon of honey. Season with salt and pepper to taste.
- Bake 8-10 minutes or until crisp and golden. Honey will be really liquidy but will harden as the flatbread cools. In the last 3 minutes of baking, add 2 tablespoons of shredded Parmesan cheese over each flatbread.
- Remove from the oven and cool completely.
Salad
- In a large bowl, toss the spring mix and tomatoes with the vinaigrette. Season with salt and pepper to taste.
- To assemble, pile on the salad evenly over each flatbread. Top with shaved Parmesan cheese and more black pepper. Slice and serve immediately.
Nutrition
- Serving Size: 1/2 naan, plus salad
- Calories: 297
- Sugar: 12.7 g
- Sodium: 603.4 mg
- Fat: 13.6 g
- Carbohydrates: 37.9 g
- Protein: 9.7 g
- Cholesterol: 8.4 mg