ITALIAN CHOPPED SALAD PIZZA
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
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
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
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
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
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
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings (16 cups)
Number Of Ingredients 16
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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