We made our own balsamic syrup for this unique thin-crust pizza, but you can substitute bottled balsamic glaze found in the vinegar section of your supermarket. This recipe can easily be doubled to serve two.
Prep: 4 minutes; Cook: 10 minutes
1 (2.8-ounce) whole wheat flatbread (such as Flatout Harvest Wheat)
3/4 cup seedless red grapes, halved
2 tablespoons crumbled blue cheese
2 tablespoons chopped walnuts, toasted
2 tablespoons balsamic vinegar
1 cup arugula leaves
How to Make It
Preheat oven to 375°.
Place flatbread on rack in oven; bake at 375° for 3 minutes or until lightly browned. Remove flatbread from oven; top with grapes, cheese, and walnuts. Place flatbread back on rack in oven; bake 5 minutes or until cheese melts and crust is browned.
While pizza bakes, bring vinegar to a boil in a small saucepan. Boil 1 minute or until vinegar thickens and reduces to about 1/2 tablespoon. Top pizza with arugula; drizzle with balsamic syrup. Serve immediately.
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