Salad Pizza

This is perfect for a light lunch or dinner.

• Pizza dough

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 head of Bibb lettuce, torn

• 4 oz Gorgonzola

• 4 oz mozzarella, sliced

• 1/4 c pickled onions

• 3 tbsp chives, chopped

• 2 tbsp. I fear

• 1/4 c olive oil

• 4 oz thinly sliced prosciutto

Heat oven to 475.

Roll out dough. Combine 3 tbsp olive oils and garlic, spread over dough. Top with sliced mozzarella. Bake for 10 – 12 minutes on a pizza stone until the crust is crispy and cheese is bubbling.

Combine oil and vinegar in a small jar, season with salt and pepper. In a bowl toss lettuce, chives, Gorgonzola and onions with a little dressing until lightly coated.

Remove pizza from oven, let cook a minute or two then top with salad and prosciutto.

Serves 4.

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Taco Pizza

This recipe comes from Eating Well with a few minor tweaks. I found that 1/2 c a water was not adequate to bring the dough together so I added another 1/2 c. I also added a few more ingredients to the vegetarian delight!

  • 2 large eggs
  • 1 1/2 c masa harina
  • ½ c sliced scallions
  • ½ – 1 c water
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp salt
  • 1 can black beans, heated and mashed
  • 1 c shredded pepper Jack cheese
  • 2 c shredded romaine lettuce
  • 1 medium ripe avocado, thinly sliced
  • ¼ c slivered red onion
  • ½ c pico de gallo or fresh salsa
  • 1/4 c crema
  • Sliced olives

Position rack in upper third of oven; preheat to 400°F. Line a large rimmed baking sheet with parchment paper. Beat eggs in a medium bowl.

Mix in masa, scallions, water, chili powder, garlic powder and salt. Spread evenly on the prepared baking sheet into a 9-by-11-inch oval. Bake the crust until lightly browned, about 10 minutes.

Spread beans on the crust and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes more. Top the pizza with romaine, avocado, onion, pico de gallo, olives and cilantro. Drizzle with crema.

Serves 4.

Butternut Squash Pizza

So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.

  • 1 pizza crust (several recipes to choose from on the blog)
  • 8 oz Gruyere, grated
  • 8 oz butternut squash, peeled and sliced thin
  • 1 Meyer lemon, sliced thin
  • Sage leaves
  • Truffle or olive oil

Preheat oven to 500 with pizza steak or stone inside.

Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.

Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.

Bake for 8 minutes or until crust in brown and cheese is melted.

Serves 4.