Pizza All’insalata
9
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
According to legend, this unusual pizza started appearing in the Italian-obsessed '80s. It makes for a deliciously healthy, fresh pizza topping—no gooey cheese needed! Instead, this version uses a variety of colorful vegetables, such as plum tomatoes, arugula, romaine, endive, carrots, and cucumbers. The dressing comes together easily by whisking together some red or white wine, olive oil, red wine vinegar, balsamic vinegar, a touch or oregano, and some crushed garlic. Add the vegetables, toss to combine, and then pile on top of store-bought pizza dough...and your gorgeous salad pizza is ready! Just don't forget to sprinkle with some freshly grated Parmesan before serving to tie it all together.
Ingredients
Pizza dough mix
10 oz
Plum tomato
6 medium
Table wine
3 tbsp(s)
Olive oil
4 tsp(s)
Red wine vinegar
1 tbsp(s)
Balsamic vinegar
1 tsp(s)
Garlic
1 clove(s), large
Dried oregano
¼ tsp(s)
Table salt
¼ tsp(s)
Black pepper
⅛ tsp(s)
Arugula
1 bunch(es)
Romaine lettuce
2 cup(s)
Endive
1 head(s), large
Carrots
2 medium
Cucumber
1 cup(s)
Grated Parmesan cheese
2 tbsp(s)
Instructions
1
Preheat the oven according to the directions for the crust you are using.
2
Arrange the sliced tomatoes on the crust; spray with nonstick spray. Bake until the crust is golden and the tomatoes are cooked through, 10–15 minutes.
3
Meanwhile, combine the wine or broth, oil, wine vinegar, balsamic vinegar, garlic, oregano, salt, and pepper in a large bowl; let stand 10 minutes. Whisk vigorously to blend; discard the garlic. Add the arugula, lettuce, endive, carrots, and cucumber to the bowl and toss with the dressing.
4
When the pizza crust is done, remove it from the oven and top with the salad. Sprinkle with the cheese and serve at once.
5
Yields 1/4 pizza per serving.
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