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.
Cooking Light Fresh Food Fast
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I just made this pizza and it is really yummy. The flatbread comes out like a cracker. It is difficult to eat with the balsamic reduction covered arugula going up one's nose. I don't believe you can cut the flatbread due to the cracker texture. You must consume the flatbread while holding the entire piece. I think I may try to make the flatbread with the blue cheese and then crumble the baked flatbread/blue cheese over the arugula, grapes, walnuts, and then adding the balsamic reduction.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!