PIZZA STYLE TOSSED SALAD
If you love pizza, you'll love this salad that tastes like pizza in a bowl. Almost every ingredient is packaged, so it needs no measuring. Just open the packages and toss. Serve warm breadsticks on the side, and you have a complete meal.
Provided by looneytunesfan
Categories Greens
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine the greens, mozzarella cheese, pepperoni and olives. Drizzle with dressing and toss to coat. Sprinkle with croutons. Serve immediately.
Nutrition Facts : Calories 174.1, Fat 14, SaturatedFat 4.8, Cholesterol 25.9, Sodium 680.3, Carbohydrate 6, Fiber 0.7, Sugar 1.7, Protein 6.3
CHOPPED CAESAR SALAD PIZZA
Provided by Kelsey Nixon
Time 3h5m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Prepare the Simple Pizza Dough according to recipe.
- Preheat the oven to 500 degrees F.
- On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes.
- Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy!
- Cook's Note: If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust.
- In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use.;
- In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
- Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
- Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
GRILLED SALAD PIZZA
White pizza and antipasto salad-two pizzeria favorites that come together in a single fun dish. The grill adds a smoky flavor to the pizza crust, and as an added bonus you don't need to heat up your kitchen. If you don't have a pizza pan you can stretch the dough on a flat baking sheet.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Prepare a grill for medium heat.
- For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
- Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
- Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
- Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
- Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.
TOSSED PEPPERONI PIZZA SALAD
Sun-dried tomato dressing is a perfect complement to the peppers, cheese and pepperoni in this fun recipe I call "Pizzalicious Salad." For a change of pace, I sometimes omit the sun-dried tomato dressing and drizzle the mozzarella cubes with olive oil. -Lisa DeMarsh, Mount Solon, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine sun-dried tomatoes and boiling water. Let stand 5 minutes; drain., In a large bowl, combine lettuce, mozzarella cheese, pepperoni, onion, peppers, grape tomatoes, Parmesan cheese and sun-dried tomatoes. In a small bowl, whisk salad dressing, Italian seasoning and garlic powder; drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 183 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 580mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
TOSSED SALAD PIZZA
Pizza and a salad are always a great combo, now it's all in one pizza! Use your family's favorite vegetables in the salad.
Provided by Fleischmann's Yeast
Categories ARGO®, KARO®, FLEISCHMANN'S®
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Brush crust with 1 tablespoon olive oil and sprinkle with garlic powder. Combine mozzarella cheese, onions and carrots; spread over the crust.
- Bake on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust is browned. Remove from oven and let cool 2 to 3 minutes. While pizza is baking, toss together lettuce, tomatoes and Italian salad dressing. Spread over pizza and sprinkle with Parmesan cheese. Serve immediately!
Nutrition Facts : Calories 559.8 calories, Carbohydrate 50.5 g, Cholesterol 40.6 mg, Fat 28.9 g, Fiber 3.6 g, Protein 23.4 g, SaturatedFat 9.3 g, Sodium 1120.1 mg, Sugar 4.8 g
PIZZA SALAD
Make and share this Pizza Salad recipe from Food.com.
Provided by Nancy Sneed
Categories European
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cook shells; drain and cool.
- Add next 7 ingredients and toss.
- Add garlic, oregano, salt and pepper; toss.
- Refrigerate.
- Just before serving, add dressing and chesses; toss.
Nutrition Facts : Calories 192.9, Fat 11.2, SaturatedFat 3.4, Cholesterol 15.1, Sodium 637.9, Carbohydrate 17.1, Fiber 1.8, Sugar 3.3, Protein 6.7
TOSSED PIZZA SALAD
Categories Salad Tomato No-Cook Kid-Friendly Quick & Easy Back to School Mozzarella Basil Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Toss pizza crust, tomatoes, basil and 1/4 cup dressing in large bowl; let stand 5 minutes. Mix in bell pepper, cheese, pepperoni and arugula. Add remaining 1/4 cup dressing; toss to combine. Season with salt and pepper and serve.
PIZZA SALAD
A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties-the wonderful zesty flavor really complements a barbecue! -Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.
Nutrition Facts : Calories 362 calories, Fat 24g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 489mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
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