Salad Pizza with Baby Greens and Herbs
At lunch Paula Disbrowe serves this pizza with tomatoes and red onions marinated in vinegar and oil. She suggests folding the flat breads over and eating them with your hands, like giant pitas.Plus: More Vegetable Recipes and Tips
The garlic oil can be refrigerated for up to 1 week. The flat breads can be made several hours ahead and reheated in a 325° oven for 5 minutes.
A light, fruity South African Sauvignon Blanc will blend with the fresh herbs and tangy cheese.