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, or 1 prebaked thin pizza crust
Plum tomato
6 medium, sliced
Table wine
3 Tbsp, red or dry white (or vegetable broth)
Olive oil
4 tsp
Red wine vinegar
1 Tbsp, white-wine vinegar, or Cider vinegar
Balsamic vinegar
1 tsp
Garlic
1 clove(s), bruised
Dried oregano
¼ tsp, marjoram, or basil
Table salt
¼ tsp
Black pepper
⅛ tsp, freshly ground, or to taste
Arugula
1 bunch(es), trimmed
Romaine lettuce
2 cup(s), shredded, trimmed and torn, or Bibb lettuce leaves
Endive
1 head(s), large, sliced
Carrots
2 medium, peeled and shredded
Cucumber
1 cup(s), peeled, seeded, and chopped
Grated Parmesan cheese
2 Tbsp, freshly grated
