Drake Hogestyns Salad Pizza Recipes

TRICOLOR SALAD PIZZAS

Steps:

• Preheat the oven to 475 degrees F. Spray 2 baking sheets with cooking spray. Finely grate the parmesan and thinly slice the mozzarella.
• Cut the pizza dough into 4 pieces. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch each piece of dough into a rectangle about 5 by 11 inches; place 2 rectangles on each baking sheet.
• Brush the dough with 1 tablespoon of the olive oil, then distribute 4 tablespoon-size dollops of the ricotta onto each rectangle. Scatter with the mozzarella slices, then sprinkle evenly with the grated parmesan and 1/4 teaspoon pepper.
• Bake until the cheese is melted and the dough is browned, about 12 minutes.
• While the pizzas are cooking, thinly slice the radicchio and endive and halve the tomatoes. Toss in a large bowl with the arugula, the remaining 2 tablespoons olive oil and the balsamic vinegar. Top each pizza with about 1 1/2 cups salad. Serve immediately.

GREEK SALAD PIZZA

Steps:

• Lightly coat inside of pizza crust with salad dressing.
• Marinate chicken breast in remaining salad dressing for 1 hour- Grill until done- about 10 minutes over medium heat.
• Spread spinach dip over crust.
• Slice chicken into bite sized pieces and spread evenly over pizza.
• Add red pepper, cucumber, and tomatoes.
• Sprinkle with feta.
• Slice into thin wedges.
• May be made several hours ahead and stored in refrigerator.