Italian Chopped Salad Pizza Recipes

ITALIAN CHOPPED SALAD

Steps:

• Place the red onion in a small bowl and cover with cold water (this step keeps the onion's flavor but removes some of its harsh aftertaste). Let sit while you prepare the rest of the salad.
• Place the sun-dried tomatoes in a separate bowl and cover with hot water to rehydrate. Let sit while you prepare the rest of the salad.
• Peel the kale leaves off of the stems and discard the stems. Chop the leaves into very thin ribbons. You will have about 6 cups. Place in a very large mixing bowl and sprinkle with a pinch of kosher salt. Grab the kale by big handfuls, massaging it with your hands until it turns dark green in color, feels softer, and is fragrant. Don't skip this step! It makes the kale tender and delicious.
• To the bowl, add the romaine, cherry tomatoes, chickpeas, cheese, salami (if using), pepperoncini, and olives.
• Mix up the dressing: in a large liquid measuring cup or small mixing bowl, whisk together all of the ingredients-olive oil, vinegar, mustard, garlic, honey, oregano, salt, and pepper. Alternatively, you can shake all of the ingredients together in a mason jar with a tight-fitting lid.
• Drain the red onion and sun-dried tomatoes. Add to the bowl with the romaine mixture.
• If serving the salad all at once, drizzle enough dressing on to lightly coat it, then toss to combine (when in doubt, start with less dressing. It's easy to over dress a salad!). Or, if you are serving the salad over a series of days, toss the salad without the dressing to combine, then dress only the portion you plan to eat right away. Taste and add extra salt or pepper as desired.

CHOPPED SALAD PIZZA

Steps:

• Chop all your salad ingredients and toss with some dressing. I like when it has a little time to sit and marinate together in the dressing.
• Bake your crust for about 5-7 minutes at 375 degrees to get it crispy. If it needs more time, give it up to 10 minutes. Top with a light layer of sauce and cheese and return to the oven until the cheese is melted.
• Top the pizza with the salad. Cut and serve. Yummy!

CHOPPED CAESAR SALAD PIZZA

Steps:

• Prepare the Simple Pizza Dough according to recipe.
• Preheat the oven to 500 degrees F.
• On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes.
• Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy!
• Cook's Note: If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust.
• In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use.;
• In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
• Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
• Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

ITALIAN CHOPPED SALAD PIZZA

Steps:

• Place a 10- to 12-inch cast-iron or other heavy ovenproof skillet in the oven and preheat to 450 degrees F.
• Put the pizza dough on a lightly floured surface. Using your hands or a rolling pin, press or roll the dough into a thin 10- to 12-inch round, depending on the size of your skillet.
• Remove the hot skillet from the oven and sprinkle the bottom with cornmeal. Carefully place the dough in the skillet. Brush the edges of the dough with olive oil. Top with the sauce, mozzarella, 1 cup Parmesan and half of each of the tomatoes, pepperoncini and onion.
• Bake until the cheese is melted and bubbly and the crust is golden, 12 to 15 minutes.
• Meanwhile, put the 2 tablespoons Parmesan, the remaining tomatoes, pepperoncini and onion, along with the garlic, vinegar, dried basil and oregano in a mini food processor. Season with salt and blend until smooth. With the motor running, slowly stream in the 3 tablespoons olive oil. Taste and add more salt and pepper, if desired.
• Remove the skillet from the oven. Carefully run a metal spatula around and under the crust to ensure no part is sticking to the skillet, then lift and slide the pizza out onto a cutting board. Drizzle with about 1/4 cup of the dressing, sprinkle with fresh basil and pepper. Slice and enjoy immediately, sprinkled with additional Parmesan. Save the remaining dressing for your next salad!

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD

Steps:

• For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
• For dressing, whisk together ingredients in a small bowl and chill for an hour.
• Just before serving, toss dressing with salad and serve on small individual plates.
• Can serve 4 for a main dish or 8 for small side salads.

SUPER ITALIAN CHOPPED SALAD

Steps:

• In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

BLACK BEAN NACHO PIZZA

Steps:

• Stir water, yeast, sugar and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come together.
• Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
• Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour.
• When you're ready to make your pizza, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle--don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.
• Preheat grill to low. (For an oven variation, see below.)
• Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
• Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
• Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
• Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives and pickled jalapenos.
• Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

ITALIAN CHOPPED SALAD

Steps:

• Toss the lettuce, cucumbers, tomatoes, red onion with oil and vinegar, season with salt and pepper to taste.
• Top with roasted red pepper, salami and mozzarella.

ITALIAN CHOPPED SALAD

Steps:

• In a large bowl combine the romaine, pepperoncinis, cherry tomatoes, olives, red onions, salami, cheese, and dressing.
• Make recipe for homemade italian dressing and use as much as desired. Toss the salad until combined.

CHOPPED ITALIAN SALAD PIZZA

Steps:

• Preheat oven to 260C / 500F and place your oven rack in the upper 1/3 of your oven. Lightly spray a baking sheet or pizza tray/pizza crisper with oil.
• Start by making the dressing in a small bowl. Whisk together oil, lemon juice, red wine vinegar, minced garlic, salt, pepper and oregano and set aside.
• Chop the lettuce, slice the shallot, halve the tomatoes and slice the salami into bitesized pieces. Place in a another medium sixed bowl and put aside.
• On a lightly floured surface roll the pizza dough out until you have reached your desired thickness. About a 12 inch circle.
• Place the pizza dough on the prepared tray.
• Using the back of a spoon, gently spread the tomato sauce onto the dough.
• Top with shredded Mozzarella cheese.
• Slide into the preheated oven and bake for 10-15 minutes or until the cheese and crust is golden.
• Add the dressing to the chopped ingredients and toss together until coated. Add in the grated parmesan cheese and toss until evenly coated.
• Take the pizza out of the oven and top with chopped salad.
• Slice and serve immediately.

ITALIAN CHOPPED SALAD WITH PARMESAN VINAIGRETTE

Steps:

• Combine the ingredients for the marinated chickpeas in a mason jar. Secure the lid, shake to toss, and place in the fridge for at least 30 minutes and up to overnight. The longer the better!
• Once the chickpeas have marinated, chop the salad ingredients and combine in a large bowl. If adding the optional cheese, save it to garnish the individual bowls at the end.
• Make the dressing: add the dressing ingredients to a small bowl, and whisk until well combined.
• Spoon the marinated chickpeas onto the salad. Alternatively, if you like a little more lemon (like us), pour them right on top.
• Toss the salad with the parmesan dressing. Serve into bowls, and top with shredded cheese as desired.

ITALIAN CHOPPED SALAD

Steps:

• In a large bowl combine all of the salad ingredients. Toss to combine and set aside.
• Place all the dressing ingredients in a small bowl with a lid. Shake vigorously to combine.
• Divide the salad between 4 bowls and serve with homemade dressing and additional Parmesan cheese.

ITALIAN CHOPPED SALAD BAR

Steps:

• Serve the choices in separate bowls. Allow everyone to build their own salad. Store the leftovers in storage containers with lids.