Jeanettes Grilled Salad Pizza Recipes

GRILLED GREEK SALAD PIZZA

Steps:

• Sprinkle mozzarella cheese and crumbled feta cheese on top of flatbread. Top with tomatoes, roasted red bell pepper, kalamata olives, and minced garlic. Sprinkle with dried oregano, red pepper flakes; drizzle olive oil on top. Grill over indirect heat for 4-5 minutes until cheese is melted. Alternatively, bake in 425 oven until cheese is melted.
• Place Greek Salad Dressing ingredients in a jar and cover; shake until blended.
• Toss together baby greens, cucumber and onion and dress lightly with some Greek Salad Dressing.
• Place tossed salad on top of pizza. Cut into serving pieces and serve.

JEANETTE'S GRILLED SALAD PIZZA

Steps:

• Combine 1/4 cup extra-virgin olive oil, rosemary and garlic in a small saucepan over medium heat
• Warm the oil through and the flavors infuse, about 3-4 minutes; reserve
• Preheat an outdoor on high or an indoor grill pan over medium-high heat
• Using your hands, knead and stretch the dough to your desired shape (mine always comes out rectangular)
• Place dough on the grill and cook until puffed up and brown on one side, about 3-4 minutes
• Using tongs and/or a large spatula, flip the dough
• Brush garlic/rosemary oil on the cooked side of the pizza dough and top with salami and provolone cheese
• Close the grill top or tent the grill pan with foil and cook until the pizza bottom is brown and the cheese has melted, about 3-4 minutes
• While pizza is grilling, make your salad: In a large mixing bowl, whisk together Dijon mustard, red wine vinegar and remaining extra-virgin olive oil until combined
• Season with salt, pepper and oregano
• Add in onion, lettuce, pepperoncini, and roasted red peppers
• Toss to combine
• Top the warm pizza with the salad and tomato slices
• Season with salt and pepper, cut with a pizza cutter and serve

GRILLED SALAD PIZZA

Steps:

• Prepare a grill for medium heat.
• For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
• Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
• Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
• Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
• Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.