Fresh Salad Pizza Twist (Print Version)
# Ingredients:
→ Crust
01 -
Ready-made dough for pizzas
02 -
Oil from olives
03 -
Minced clove of garlic
04 -
Shredded mozz cheese
05 -
Grated Parmesan cheese
→ Chopped Salad Topping
06 -
Diced cucumber
07 -
Sliced Kalamata olives
08 -
Chopped Romano lettuce
09 -
Halved cherry-sized tomatoes
10 -
Thin slices of red onion
11 -
Diced salami or mini pepperoni (optional)
12 -
Provolone cubes or mozz pearls
13 -
Chopped banana peppers
→ Dressing
14 -
Plain olive oil
15 -
Vinegar made with red wine
16 -
Mustard (Dijon-style)
17 -
Oregano (dried)
18 -
Pinch of salt
19 -
Black pepper, freshly cracked
# Instructions:
01 -
Heat your oven to 450°F (232°C). Don’t forget to preheat a pizza stone if you’re using one.
02 -
Roll your dough out on a floured counter until it’s about ¼-inch thick. Move it to a pizza stone or baking tray, brush some olive oil over the top, and scatter minced garlic across it.
03 -
Bake it for around 8 to 10 minutes, stopping once the edges get golden-brown.
04 -
Take the base out, sprinkle mozzarella plus Parmesan on top, and bake again for 5–6 minutes until the cheese is gooey and bubbling.
05 -
Whisk together the olive oil, vinegar, mustard, salt, oregano, and pepper in a small bowl.
06 -
Grab a large mixing bowl, toss all the salad toppings inside, then pour in your dressing, mixing till everything’s nicely coated.
07 -
Let the baked crust cool a bit, then spread the salad over the top in an even layer.
08 -
Cut into slices and serve right away to savor the mix of warm pizza with chilled salad.