Italiansaladpizza Recipes

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ITALIAN CHOPPED SALAD PIZZA



Italian Chopped Salad Pizza image

Sponsored by Classico® Pasta Sauce. Salad is always better when it comes in pizza form! Growing up, my family would have pizza every Sunday and my mom would always make a salad to go with it. This recipe takes those two dishes and puts them together into one epic pie. Save the extra dressing for your next salad.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

1/2 pound store-bought pizza dough, thawed if frozen and at room temperature
All-purpose flour, for dusting
Cornmeal or semolina flour, for dusting
3 tablespoons extra-virgin olive oil, plus more for brushing
1 cup tomato-basil sauce, such as Classico® Tomato & Basil Pasta Sauce
1 cup shredded mozzarella
1 cup plus 2 tablespoons grated Parmesan, plus more for serving
1 cup cherry tomatoes, halved
1/2 cup sliced pickled pepperoncini, halved
1/2 cup thinly sliced red onion
1 small clove garlic, grated
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Fresh basil leaves, for garnish

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!

CHOPPED SALAD PIZZA



Chopped Salad Pizza image

A tangy Italian chopped salad on a crispy flatbread pizza with tomato and mozzarella, aka Chopped Salad Pizza. My favorite food this summer!

Provided by Lindsay

Categories     Dinner

Time 35m

Number Of Ingredients 12

romaine lettuce
cherry tomatoes
chickpeas
salami
cheese - feta, parmesan, or mozzarella are all nice
pepperoncini
olives
parsley - or any other herbs you like
Italian dressing - see notes
pizza crust, such as Flatout Flatbread Crust
tomato sauce
mozzarella cheese

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!

Nutrition Facts : Calories 451 calories, Sugar 7.2 g, Sodium 1094.3 mg, Fat 25.4 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 5.9 g, Protein 23.2 g, Cholesterol 53.1 mg

ITALIAN SALAD PIZZA



Italian Salad Pizza image

This is something great if you are getting sick of plain old salad and need to liven it up a bit. I found this in a Pampered Chef cookbook. My mom served it to her bookclub friends who are all on weightwatchers and they loved it. Great for a light summer meal.

Provided by kleigh83

Categories     Greens

Time 27m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package prepared pizza crust
2 cloves garlic, pressed
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
5 cups romaine lettuce, thinly sliced
1 medium tomatoes, seeded and diced
1/2 cup red onion, thinly sliced
1/4 cup pitted ripe olives, sliced
1/4 cup fat-free Italian salad dressing
1 cup shredded mozzarella cheese
1/4 cup grated fresh parmesan cheese, divided

Steps:

  • Preheat oven to 425* Roll out dough into desired shape.
  • Press garlic over dough and spread.
  • Sprinkle with oregano and basil.
  • Place on bottom rack of oven for 12-14 minutes or until golden brown.
  • While crust is cooking, place lettuce, onion, tomato,olives, and dressing into a large bowl and toss to coat.
  • When you remove the crust from the oven, immediately sprinkle with mozzarella and 1/2 of the parmasean cheeses.
  • While still warm top with salad mixture.
  • Use remaining cheese to top salad.
  • Serve immediately.

ITALIAN PIZZERIA SALAD



Italian Pizzeria Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 8 servings (16 cups)

Number Of Ingredients 16

1/2 cup red wine vinegar
1/3 cup extra-virgin olive oil
1 tablespoon minced shallot
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Pinch crushed red pepper
12 ounces marinated artichoke quarters, drained and halved lengthwise
10 1/2 ounces cherry tomatoes, halved
8 ounces ciliegine mozzarella (cherry-size mozzarella balls), halved
6 ounces pitted medium black olives, drained
1 head romaine lettuce, quartered lengthwise and sliced into 1/2-inch pieces
5 ounces spring mix lettuce
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano (see Cook's Note)
Kosher salt

Steps:

  • For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
  • For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
  • When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

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