Italian Salad Pizza Recipes

Steps:

• Place a 10- to 12-inch cast-iron or other heavy ovenproof skillet in the oven and preheat to 450 degrees F.
• Put the pizza dough on a lightly floured surface. Using your hands or a rolling pin, press or roll the dough into a thin 10- to 12-inch round, depending on the size of your skillet.
• Remove the hot skillet from the oven and sprinkle the bottom with cornmeal. Carefully place the dough in the skillet. Brush the edges of the dough with olive oil. Top with the sauce, mozzarella, 1 cup Parmesan and half of each of the tomatoes, pepperoncini and onion.
• Bake until the cheese is melted and bubbly and the crust is golden, 12 to 15 minutes.
• Meanwhile, put the 2 tablespoons Parmesan, the remaining tomatoes, pepperoncini and onion, along with the garlic, vinegar, dried basil and oregano in a mini food processor. Season with salt and blend until smooth. With the motor running, slowly stream in the 3 tablespoons olive oil. Taste and add more salt and pepper, if desired.
• Remove the skillet from the oven. Carefully run a metal spatula around and under the crust to ensure no part is sticking to the skillet, then lift and slide the pizza out onto a cutting board. Drizzle with about 1/4 cup of the dressing, sprinkle with fresh basil and pepper. Slice and enjoy immediately, sprinkled with additional Parmesan. Save the remaining dressing for your next salad!

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.

Steps:

• For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
• For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
• When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

Steps:

• Pour the Olive Garden dressing in a mixing bowl.
• Whisk in the Miracle whip and cheese.
• Add additional Italian seasoning to taste.
• Thats it! As close as I can remember to the real stuff.

Steps:

• Crumble the oregano, basil, thyme and rosemary into a medium bowl.
• Stir in the salt,pepper, vinegar and lemon juice.
• Whisk in the mayonnaise and then the gradually whisk in the olive oil.
• Stir in the Parmesan cheese.
• Transfer to a jarwith a tight-fitting lid and store in the refrigerator.
• Shake well before using.

Steps:

• Preheat the oven to 450°.
• Bake pizza dough for 7 to 9 minutes, just until golden. Remove from the oven and set aside.
• In a medium-sized bowl, combine the ham, salami, tomatoes, and dressing; mix well. Spoon the mixture evenly over the prepared crust and top with the cheese.
• Sprinkle with the Italian Seasoning and bake 8 to 10 minutes, or until the crust is crisp and brown.

Steps:

• Bake pizza crust as directed on package.
• Brush with 1/3 cup dressing; cut into 6 wedges.
• Toss salad greens with tomatoes in large bowl. Add remaining dressing; mix lightly. Spoon over pizza wedges.
• Top with remaining ingredients.