CHEF JEFF — ONE BYTE AT A TIME: Flat Bread Pizza Salad

Cooking over hardwood is one of the hot, new food trends this year. If you haven’t tried it yet, celebrate the end of summer with the following Tuscan-type grill recipe.

Flat Bread Pizza Salad

1 sheet flat bread about 12 by 14 inches

2 teaspoons extra virgin olive oil

2 to 3 tablespoons extra virgin olive oil

1 teaspoon fresh lemon juice

1 teaspoon red wine vinegar

2 cups baby arugula leaves

¼ cup olive pesto or tapenade

6 pimiento-stuffed green olives, sliced

1 ounce Parmesan cheese, shaved

Brush bread with the 2 teaspoons olive oil. In screw-top jar, combine remaining olive oil, lemon juice, vinegar, ¼ teaspoon salt and 1/8 teaspoon cracked black pepper; shake to combine. In bowl, toss dressing with arugula.

Place flat bread on grill directly over medium coals. Cook just until golden brown, about 1 to 2 minutes, turning once.

Remove from grill. Spread flat bread evenly with olive pesto, leaving 2 inches of border uncoated. Top with dressed arugula, olives and shavings of Parmesan.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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