Tricolor Salad Pizza Recipes

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TRICOLOR-SALAD PIZZA



Tricolor-Salad Pizza image

Salad on pizza?! Why yes indeed. This fresh and inspired recipe uses a quick homemade dough and toppings such as radicchio, fennel, and cherry tomatoes to bring a little of the garden to pizza night. Soft and stretchy fresh mozzarella cheese is the perfect topper for this bright, vibrant pan pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
8 ounces fresh salted mozzarella, thinly sliced
10 ounces cherry tomatoes, halved (2 cups)
Parmigiano-Reggiano, finely grated, for sprinkling
1 tablespoon white-wine vinegar
1/2 teaspoon dried oregano
1 cup very thinly sliced fennel (from 1 bulb)
1 cup thinly sliced radicchio
4 cups loosely packed baby arugula (or 1 bunch regular)

Steps:

  • Preheat oven to 450° with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. Top with mozzarella, leaving a 1/2-inch border, then tomatoes, cut-sides up.
  • Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Sprinkle generously with Parmigiano. Whisk together vinegar, oregano, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Toss with fennel, radicchio, and arugula to evenly coat. Top pizza with salad; serve immediately with more Parmigiano.

SALAD PIZZA WITH WHITE BEANS AND PARMESAN



Salad Pizza With White Beans and Parmesan image

Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 (15-ounce) can white beans, such as cannellini or Great Northern, rinsed
1/4 cup sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tablespoons brine
2 tablespoons extra-virgin olive oil, plus more for greasing
Kosher salt and black pepper
1 pound store-bought or homemade pizza dough, at room temperature, divided into two 8-ounce portions
1 cup freshly grated Parmesan, plus more for serving
3 to 5 ounces baby arugula

Steps:

  • Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
  • In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
  • Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
  • Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
  • Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.

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  • In a separate large bowl, combine 2 cups bread flour with 1/2 tsp salt. Add yeast mixture and 1 tbsp oil and mix until the dough comes together. Transfer to a work surface lightly dusted with flour and knead 2-3 minutes, until smooth. Transfer the dough to a clean bowl, cover with plastic wrap and let proof for 1 hour.
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