How to make this delicious Chopped Italian Salad Pizza is easy, no cooking skills needed, just some common sense and creativity! What are you going to put into it? Tomatoes, bell peppers, onions, shredded mozzarella, fresh basil, and of course pizza sauce! Now you’re ready to roll up your creative pizza dough into a ring shape, dust off the pizza pan (make sure it isn’t greased) and place the ring of dough on your baking dish, press down gently into the desired shape, and wait for it to rise.
What makes a great Italian salad? Is it the crunchy texture or the delicious combination of flavors? When you look at the ingredients list on the back of a traditional pizza crust, you can see instantly that a lot of the ingredients are going to be vegetables.
This is what we call the “chopped Italian salad” or more scientifically, the “pizza as salad” – but these days you can do much more than make a pizza and add the tomato, and while the pizza will still taste great, you can also add other tasty items to the salad to round out the meal and keep your diet in check! This article is dedicated to sharing my views on Chopped Italian Salad Pizza.
I have made several variations of the original and I believe there are five reasons why it is my favorite kind of pizza. Number one, it is the cheapest pizza out there.
Number two, I can customize it to my tastes whenever necessary. Number three, I can eat as much as I want without gaining weight.
Chopped Italian Salad PizzaCourse: DinnerCuisine: AmericanDifficulty: Easy
PSA: It’s time to ditch your sad lunch salad. This chopped Italian salad pizza is a far better way to eat your greens. Plus, thanks to store-bought dough, the thin and crispy-crusted beauty is as easy to toss together as your go-to bowl of kale.
⅓ cup extra-virgin olive oil, divided
1 pound pizza dough
¼ cup red wine vinegar
1 tablespoon Dijon mustard
Pinch dried oregano
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 head Bibb lettuce
1 cup microgreens
½ small red onion, thinly sliced into rings
½ cup pepperoncini
1 cup drained bite-size fresh mozzarella balls
- Preheat the oven to 450°F. Grease a baking sheet with 2 tablespoons olive oil.
- Gently stretch the pizza dough out over the baking sheet, then use your fingers to stipple the dough further. Brush the surface with another 1 tablespoon olive oil, and let rise in a warm place for 15 to 20 minutes.
- In a small bowl, whisk together the vinegar, mustard and oregano. Gradually whisk in the olive oil; season with salt and pepper. Set aside.
- Spread the ricotta in an even layer on top of the dough. Season with salt and pepper.
- Transfer to the oven and bake until the pizza dough in golden brown, 18 to 20 minutes.
- When the pizza is done, let it cool for 10 to 15 minutes.
- In a large bowl, toss together the lettuce, microgreens and salad dressing. Transfer to the pizza, and garnish with an even layer of red onion, pepperoncini and mozzarella balls. Serve immediately.
Reference : purewow.