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 PIZZA BOWL SALAD
Want to improve your salad game? Make it a pizza when you spoon fresh greens and pizza toppings onto warmed pizza crust wedges.
Provided by My Food and Family
Categories Home
Time 18m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bake pizza crust as directed on package.
- Brush with 1/3 cup dressing; cut into 6 wedges.
- Toss salad greens with tomatoes in large bowl. Add remaining dressing; mix lightly. Spoon over pizza wedges.
- Top with remaining ingredients.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
LUCALI SALAD
Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It's what he calls a "bottom of the bowl" salad, reminiscent of what's left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that's been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don't need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve.
Provided by Sam Sifton
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
- Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
- Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
- Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
- Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 45 grams, Carbohydrate 9 grams, Fat 54 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 684 milligrams, Sugar 5 grams
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.
PIZZA DOUGH SALAD BOWL
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 16
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.
PIZZA SALAD I
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
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
CLASSIC ITALIAN PIZZA
An Italian-style pizza with a simple selection of the perfect ingredients.
Provided by Sam O'Sullivan
Time 30m
Yield Serves 4
Number Of Ingredients 39
Steps:
- To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.
- Meanwhile, make the tomato sauce by blending all of the ingredients together.
- Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.
- Roll out the dough and place on a large baking tray. Spread the tomato base over the pizza before topping with the blue cheese and mozzarella, then the mushrooms and cherry tomatoes.
- Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve.
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.
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