Italian Pizzeria Salad Recipes

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ITALIAN SALAD PIZZA



Italian Salad Pizza image

This is something great if you are getting sick of plain old salad and need to liven it up a bit. I found this in a Pampered Chef cookbook. My mom served it to her bookclub friends who are all on weightwatchers and they loved it. Great for a light summer meal.

Provided by kleigh83

Categories     Greens

Time 27m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package prepared pizza crust
2 cloves garlic, pressed
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
5 cups romaine lettuce, thinly sliced
1 medium tomatoes, seeded and diced
1/2 cup red onion, thinly sliced
1/4 cup pitted ripe olives, sliced
1/4 cup fat-free Italian salad dressing
1 cup shredded mozzarella cheese
1/4 cup grated fresh parmesan cheese, divided

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.

ITALIAN CABBAGE SALAD



Italian Cabbage Salad image

Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.

Provided by Dollie

Categories     Salad     Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

7 tablespoons canola oil
2 tablespoons tarragon vinegar
2 tablespoons lemon juice
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon ground black pepper
½ head green cabbage, thinly sliced
½ red onion, thinly sliced

Steps:

  • Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
  • Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
  • Refrigerate salad 1 hour before serving.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 10.7 g, Fat 24.7 g, Fiber 4 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 608.7 mg, Sugar 5.5 g

ITALIAN CHOPPED SALAD PIZZA



Italian Chopped Salad Pizza image

Sponsored by Classico® Pasta Sauce. Salad is always better when it comes in pizza form! Growing up, my family would have pizza every Sunday and my mom would always make a salad to go with it. This recipe takes those two dishes and puts them together into one epic pie. Save the extra dressing for your next salad.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

1/2 pound store-bought pizza dough, thawed if frozen and at room temperature
All-purpose flour, for dusting
Cornmeal or semolina flour, for dusting
3 tablespoons extra-virgin olive oil, plus more for brushing
1 cup tomato-basil sauce, such as Classico® Tomato & Basil Pasta Sauce
1 cup shredded mozzarella
1 cup plus 2 tablespoons grated Parmesan, plus more for serving
1 cup cherry tomatoes, halved
1/2 cup sliced pickled pepperoncini, halved
1/2 cup thinly sliced red onion
1 small clove garlic, grated
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Fresh basil leaves, for garnish

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!

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