Springtastic Salad Pizza
See? Turns out you CAN stare at a salad long enough and wish it into a pizza. 💃🏻
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After our 628th pizza dinner, it was time to reimagine the concept into something that felt a little lighter, fresher, greener, brighter, earthier...aka: spring has sprung and GUESS WHAT: pepperoni doesn’t grow on trees.
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Plus, everyone knows the best way to eat pizza is topped with a crunchy salad. This dressing is bright and herbaceous...packed with so much flavor that your salad really needs nothing more than some crunchy lettuce to let it shine. A generous layer of Parmy, lemony ricotta provides the base under those baby gem leaves, acting as the cheesy glue that holds it all together.
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Who knew pizza could be this healthy?
STEP BY STEP PICTURES:
Yield: 4
Springtastic Salad Pizza
Prep time: 15 MCook time: 5 MTotal time: 20 M
Ingredients:
Pizza:
- 1 large pizza dough (store-bought or homemade)
- olive oil, as needed
- cornmeal, as needed
Ricotta Spread:
- 1 cup whole milk ricotta (farmers cheese or feta would work, too!)
- ½ cup grated parmesan cheese
- Zest from two lemons
- ½ teaspoon kosher salt
Herb Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons champagne vinegar (apple cider vinegar works, too)
- ½ teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ cup minced scallions, from 2 to 3 scallions
- 2 tablespoons minced parsley
- 2 tablespoons minced dill
- 2 tablespoons minced basil
Salad:
- 6 small heads of Green Giant Baby Gem lettuce, leaves removed from core but left whole (or 1 large head Romaine, chopped)
- 2 radish, sliced thin (optional, use whatcha got!)
- 6 asparagus spears, sliced into thin strips with a vegetable peeler (optional, use whatcha got!)
Instructions:
- Preheat your oven with pizza stone to 500F.
Pizza:
- Sprinkle cornmeal onto your pizza peel. Roll your dough out into a large, thin round or oval shape and place onto the dusted peel. Brush lightly with olive oil, and poke all over using a fork. Shimmy dough onto the pizza stone and bake for about 5-7 minutes, or until cooked through, crisp on the outside but still chewy on the inside. Reserve until ready to use.
Ricotta Spread:
- Mix all ingredients in a medium bowl and set aside.
Herb Dressing:
- In a medium bowl, whisk olive oi, vinegar, mustard, salt and pepper until emulsified. Add fresh herbs and reserve.
Salad:
- In a large bowl, toss lettuce and whichever in-season ingredients you have with some of the dressing. I used radish and asparagus, but feel free to use your favorites. How much dressing you use depends on how much lettuce you are tossing. Go slowly, you can always add more dressing, but you can’t take it off.
- To assemble, spread a respectable layer of ricotta over the top of the dough. Pile high with tossed salad. Drizzle more dressing on top, if you want. Cut into rough pieces and serve!
Equipment:
pizza peel
pizza stone
medium bowl (2)
large bowl