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.
CHOPPED ITALIAN SALAD PIZZA
This Chopped Italian Salad Pizza is perfect for when your tired of your old favorite pizza toppings and want to try a new fun pizza. It's extremely fresh thanks to the delicious homemade tangy Italian salad with lettuce, shallot, cherry tomatoes, salami and grated Parmesan.
Provided by Inga
Time 30m
Number Of Ingredients 1
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.
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.
Nutrition Facts : Calories 480 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 22 milligrams, Sodium 750 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 22 grams
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!
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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- Gently stretch the pizza dough out over the baking sheet, then use your fingers to stipple the dough further. Brush the surface with another 1 tablespoon olive oil, and let rise in a warm place for 15 to 20 minutes.
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