Pizza Bread Salad Recipes

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PIZZA SALAD I



Pizza Salad I image

If you love the taste of pizza but don't want the calories of a deep dish crust, try this pizza salad!

Provided by Patrick

Categories     Salad

Time 15m

Yield 6

Number Of Ingredients 15

1 head iceberg lettuce, torn into bite-sized pieces
½ pound salami, cut into strips
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 tomato, chopped
½ cup pitted black olives, halved
1 tablespoon chopped fresh chives
1 (8 ounce) can tomato sauce
½ cup vegetable oil
¼ cup white wine vinegar
1 teaspoon white sugar
1 teaspoon salt
¼ teaspoon garlic powder
1 teaspoon dried oregano
⅛ teaspoon ground black pepper

Steps:

  • In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.
  • Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 9.4 g, Cholesterol 69.7 mg, Fat 40.5 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 12.5 g, Sodium 1691.8 mg, Sugar 4.7 g

PIZZA DOUGH SALAD BOWL



Pizza Dough Salad Bowl image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

All-purpose flour, for dusting
1 pound store-bought pizza dough
Nonstick cooking spray, for the bowl
3 tablespoons salted butter, melted
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
6 cups chopped romaine lettuce
1/4 cup sliced black olives
1/2 cup green pitted Castelvetrano olives
1/2 cup sliced marinated roasted red peppers
12 slices salami, half cut into strips
6 ounces cubed mozzarella
Fresh basil, for garnish

Steps:

  • For the bowl: Preheat the oven to 400 degrees F.
  • Lightly dust a work surface with flour.
  • Stretch out the pizza dough to a 12-inch circle. Place a 10-inch metal bowl upside down on a baking tray. Cover the outside of the bowl with cooking spray. Drape the dough over the bowl. (Make sure the dough is not too thin.)
  • Mix the melted butter and garlic powder in a small bowl and brush over the dough, reserving extra. Bake until the dough is golden brown, 20 to 25 minutes.
  • For the dressing: Meanwhile, mix the oil, vinegar, mustard and oregano together in a bowl.
  • Carefully remove the cooked pizza crust from the bowl using a kitchen towel or oven mitts. Brush the inside of the bread bowl with the remaining garlic butter and allow it cool and crisp.
  • For the salad: Add the lettuce, olives, peppers, strips of salami and cubed mozzarella to a bowl. Drizzle over the dressing and toss. Tip into the pizza bowl. Fold the remaining slices of salami into quarters and arrange on top of the salad. Garnish with the basil.

FLATBREAD SALAD PIZZA



Flatbread Salad Pizza image

Provided by Aida Mollenkamp

Categories     appetizer

Time 5m

Yield 2 to 4 servings

Number Of Ingredients 9

1 tablespoon sherry vinegar
3 medium roasted garlic cloves
1 teaspoon honey
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
10 ounces mixed winter greens (arugula, radicchio, endive, escarole), rinsed and torn into bite-sized pieces
4 ounces store-bought flatbread crackers or lavash
2 ounces aged pecorino, shaved into paper thin slices

Steps:

  • Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired.
  • Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter the cheese on top, and serve.

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.

PIZZA BREAD SALAD



Pizza Bread Salad image

Instead of holding toppings, pizza crust is tossed with them. This cool green salad is perfect when you crave pizza on a hot day.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 8

Number Of Ingredients 7

1/2 cup fat-free Italian dressing
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 bag (10 oz) hearts of romaine lettuce, torn into bite-size pieces
1 (8-inch) prebaked Italian pizza crust (from 10-oz package), cut into 1-inch pieces
25 slices turkey pepperoni (2 oz), chopped
1 large tomato, coarsely chopped (1 cup)
1 piece (4 oz) mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • In small bowl, mix dressing and basil; set aside.
  • In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss to coat well. Serve immediately.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1990 mg, Sugar 3 g, TransFat 0 g

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