Pizza Salad Food

PIZZA SALAD

Steps:

• In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.

PIZZA SALAD

Steps:

• Cook shells; drain and cool.
• Add next 7 ingredients and toss.
• Add garlic, oregano, salt and pepper; toss.
• Refrigerate.
• Just before serving, add dressing and chesses; toss.

PIZZA PARLOR SALAD

Steps:

• For the crispy ranch chickpeas: Preheat the oven to 350 degrees F.
• Toss the chickpeas with the olive oil and salt and spread out on a rimmed baking sheet. Bake, tossing once halfway, until lightly browned and crisp on the outside, 45 to 50 minutes.
• While the chickpeas are baking, combine the parsley, garlic powder, onion powder, basil, thyme, sugar and a few turns of pepper in a small bowl.
• While the chickpeas are still warm, toss with the seasoning. Taste and adjust as desired. They will continue to crisp as they cool. Set aside 3/4 cup for the salad (reserve the rest for another use).
• For the dressing: Put the oil, vinegar, oregano, sugar and some salt and pepper in a jar with a lid, secure the lid and shake to combine.
• For the pizza parlor salad: Add the romaine lettuce to a large bowl. Top with the cherry tomatoes, red onion, black olives, salami, mozzarella, 3/4 cup of the crispy ranch chickpeas and some black pepper. Serve with the dressing on the side.

PIZZA SALAD I

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.

PIZZA PASTA SALAD

Steps:

• Cook the pasta following pack instructions. Drain, rinse under cold water to cool, then drain well. Toss with the oil and sundried tomato pesto, season to taste. Place in a jar or plastic box and scatter over the remaining ingredients in layers, ending with the basil.

TOP YOUR OWN! PIZZA SALAD

Steps:

• Toss greens with croutons and tomatoes in large bowl.
• Add dressing; mix lightly.
• Place suggested toppings in serving bowls. Pass to serve with the salad.

SALAD PIZZA WITH WHITE BEANS AND PARMESAN

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.

PIZZA PASTA SALAD

Steps:

• Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. , Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Add pasta. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.

PIZZA PASTA SALAD

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

PEPPERONI PIZZA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
• Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
• Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.

ITALIAN SALAD PIZZA

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.