Pizza Bread Salad Recipes

PIZZA BREAD SALAD

Pizza Bread Salad image

Instead of holding toppings, pizza crust is tossed with them. This cool green salad is perfect when you crave pizza on a hot day.

Provided by Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

1/2 cup fat-free Italian dressing
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 bag (10 oz) hearts of romaine lettuce, torn into bite-size pieces
1 (8-inch) prebaked Italian pizza crust (from 10-oz package), cut into 1-inch pieces
25 slices turkey pepperoni (2 oz), chopped
1 large tomato, coarsely chopped (1 cup)
1 piece (4 oz) mozzarella cheese, cut into 1/2-inch cubes

Steps:

In small bowl, mix dressing and basil; set aside.
In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss to coat well. Serve immediately.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1990 mg, Sugar 3 g, TransFat 0 g

FLATBREAD SALAD PIZZA

Flatbread Salad Pizza image

Provided by Aida Mollenkamp

Categories appetizer

Time 5m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon sherry vinegar
3 medium roasted garlic cloves
1 teaspoon honey
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
10 ounces mixed winter greens (arugula, radicchio, endive, escarole), rinsed and torn into bite-sized pieces
4 ounces storebought flatbread crackers (or lavash)
2 ounces aged pecorino, shaved into paper thin pieces

Steps:

Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired.
Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter cheese on top, and serve.
Calories: 260; Total Fat: 17 grams; Saturated Fat: 5 grams; Protein: 9 grams; Total Carbohydrates: 19 grams; Sugar: 2 grams; Fiber: 2.5 grams; Cholesterol: 14 milligrams; Sodium: 730 milligrams

Nutrition Facts : Calories 260, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 14 milligrams, Sodium 730 milligrams, Carbohydrate 19 grams, Fiber 2.5 grams, Protein 9 grams, Sugar 2 grams

PIZZA SALAD I

Pizza Salad I image

If you love the taste of pizza but don't want the calories of a deep dish crust, try this pizza salad!

Provided by Patrick

Categories Salad

Time 15m

Yield 6

Number Of Ingredients 15

Ingredients

1 head iceberg lettuce, torn into bite-sized pieces
½ pound salami, cut into strips
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 tomato, chopped
½ cup pitted black olives, halved
1 tablespoon chopped fresh chives
1 (8 ounce) can tomato sauce
½ cup vegetable oil
¼ cup white wine vinegar
1 teaspoon white sugar
1 teaspoon salt
¼ teaspoon garlic powder
1 teaspoon dried oregano
⅛ teaspoon ground black pepper

Steps:

In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.
Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 9.4 g, Cholesterol 69.7 mg, Fat 40.5 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 12.5 g, Sodium 1691.8 mg, Sugar 4.7 g

PIZZA SALAD

Pizza Salad image

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

Ingredients

1 pound spiral macaroni, cooked and drained
3 medium tomatoes, diced and seeded
16 ounces cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni
3/4 cup canola oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Croutons, optional

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.

PIZZA BREAD

Pizza Bread image

This moist, cheesy bread is a fun appetizer that I also use to complement Italian meals and main-dish salads.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 8-10 servings.

Number Of Ingredients 4

Ingredients

2 teaspoons yellow cornmeal
1 tube (12 ounces) refrigerated biscuits
1/2 cup pizza sauce
3/4 cup shredded mozzarella cheese

Steps:

Sprinkle cornmeal on bottom of a greased 8-in. square baking pan. Cut each biscuit into quarters; toss with pizza sauce. Place in dish; sprinkle with cheese. Bake at 400° for 14 minutes or until golden brown.

Nutrition Facts : Calories 141 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 389mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

PIZZA DOUGH SALAD BOWL

Pizza Dough Salad Bowl image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

Ingredients

All-purpose flour, for dusting
1 pound store-bought pizza dough
Nonstick cooking spray, for the bowl
3 tablespoons salted butter, melted
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
6 cups chopped romaine lettuce
1/4 cup sliced black olives
1/2 cup green pitted Castelvetrano olives
1/2 cup sliced marinated roasted red peppers
12 slices salami, half cut into strips
6 ounces cubed mozzarella
Fresh basil, for garnish

Steps:

For the bowl: Preheat the oven to 400 degrees F.
Lightly dust a work surface with flour.
Stretch out the pizza dough to a 12-inch circle. Place a 10-inch metal bowl upside down on a baking tray. Cover the outside of the bowl with cooking spray. Drape the dough over the bowl. (Make sure the dough is not too thin.)
Mix the melted butter and garlic powder in a small bowl and brush over the dough, reserving extra. Bake until the dough is golden brown, 20 to 25 minutes.
For the dressing: Meanwhile, mix the oil, vinegar, mustard and oregano together in a bowl.
Carefully remove the cooked pizza crust from the bowl using a kitchen towel or oven mitts. Brush the inside of the bread bowl with the remaining garlic butter and allow it cool and crisp.
For the salad: Add the lettuce, olives, peppers, strips of salami and cubed mozzarella to a bowl. Drizzle over the dressing and toss. Tip into the pizza bowl. Fold the remaining slices of salami into quarters and arrange on top of the salad. Garnish with the basil.

PITA BREAD SALAD

Pita Bread Salad image

Categories Salad Garlic Leafy Green Herb Tomato Appetizer Bake Vegetarian Vegan Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 12

Ingredients

3 pita bread rounds
2 tablespoons plus 1/3 cup olive oil
2 garlic cloves, pressed
3 medium tomatoes, seeded, chopped
1/4 head romaine lettuce, torn into bite-size pieces (about 6 cups)
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
3 green onions, chopped
1 small onion, chopped
1 cucumber, peeled, chopped
1 small green bell pepper, chopped
1/3 cup fresh lemon juice

Steps:

Preheat oven to 375°F. Brush bread with 2 tablespoons oil. Rub with 1 pressed garlic clove. Cut into 1 1/2-inch pieces and arrange on heavy large baking sheet. Bake until golden, stirring occasionally, about 12 minutes. Transfer baking sheet to rack and cool.
Mix tomatoes, lettuce, parsley, mint, green onions, onion, cucumber, bell pepper and toasted pita bread in large bowl. Whisk lemon juice and garlic clove in small bowl to blend. Gradually whisk in 1/3 cup oil. Pour over salad and toss to coat. Season with salt and pepper.

ITALIAN BREAD SALAD

Italian Bread Salad image

Here's a unique use for a Boboli pizza crust: make a bread salad. The Boboli crust is nice and substantial and stands up well to the liquid ingredients in this no-cook salad. If you use the English cucumber, there is no need to peel or seed. Recipe from Linda Larson at About.com.

Provided by Lorraine of AZ

Categories Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) bottle creamy Italian salad dressing
1 (12 inch) Boboli pizza crusts, cut into 2-inch pieces
1 (10 ounce) package mixed salad greens
3 tomatoes, chopped
2 cucumbers, peeled, seeded, and chopped
1 yellow bell pepper, chopped
2 green onions, chopped
1/2 lb hard salami, chopped

Steps:

Combine all ingredients in a large bowl and toss to blend.
Serve immediately.

Nutrition Facts : Calories 108.5, Fat 8.2, SaturatedFat 1.6, Cholesterol 5.4, Sodium 487.6, Carbohydrate 7.6, Fiber 1, Sugar 3.9, Protein 2.3

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