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Pizza Florentine w/ Balsamic Orange Salad
½ tsp Olive Oil
¾ c Yellow Onion, Diced
1¼ Tbs Fresh Garlic, Chopped
¾ c Fresh Jalapeno, De-seeded, Diced
5 Tbs Water
2¾ c Fresh Spinach, Trimmed
¾ c 1% Milk
1¼ Tbs Corn Starch
1 c Artichoke Hearts, Chopped
5 e Plain Flat Bread 3.3oz
¾ c Mozzarella Cheese, Shredded
1¼ c Fresh Roma Tomatoes, Diced
Balsamic Orange Salad
5 c Mescaline Lettuce Mix
¾ c Mandarin Oranges, Drained
1¾ Tbs Sliced Almonds, Toasted
1¾ Tbs Feta Cheese, Crumbled
5 Tbs Balsamic Glaze
Heat oil in a sauté pan over medium heat, add onions; sauté until translucent. Add garlic and jalapenos; sauté for 2 minutes.
Deglaze pan with water. Add spinach; cook down.
Combine the milk and corn starch; slowly add to the mixture, bring to a simmer; stirring continuously.
Once thickened; remove from heat.
Stir in artichokes.
Place flat bread on a lined pan or stone.
Spread the creamed spinach mixture over the flat bread; add the cheese and tomatoes.
Bake for 12-15 minutes or until golden brown.
Slice the pizza in half from corner to corner.
Divided equally, build the salad by first placing the greens, then oranges, almonds and cheese.
Balsamic Orange Salad
Drizzle balsamic glaze on salad.
Plate Assembly
Place pizza shingled with 1 cup of salad.
