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.
ITALIAN PIZZERIA SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 8 servings (16 cups)
Number Of Ingredients 16
Steps:
- For the vinaigrette: In a jar, combine the vinegar, oil, shallot, honey, mustard, salt and crushed red pepper. Seal with a lid and shake until emulsified. Refrigerate until ready to use.
- For the salad: Combine the artichokes, tomatoes, mozzarella and olives in a salad bowl. Toss with 1/3 cup vinaigrette. Marinate in the refrigerator for at least 20 minutes and up to 1 hour.
- When ready to serve, add the romaine, spring mix, basil and oregano and season with salt. Serve immediately.
PIZZA PARLOR SALAD
Provided by Molly Yeh
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the crispy ranch chickpeas: Preheat the oven to 350 degrees F.
- Toss the chickpeas with the olive oil and salt and spread out on a rimmed baking sheet. Bake, tossing once halfway, until lightly browned and crisp on the outside, 45 to 50 minutes.
- While the chickpeas are baking, combine the parsley, garlic powder, onion powder, basil, thyme, sugar and a few turns of pepper in a small bowl.
- While the chickpeas are still warm, toss with the seasoning. Taste and adjust as desired. They will continue to crisp as they cool. Set aside 3/4 cup for the salad (reserve the rest for another use).
- For the dressing: Put the oil, vinegar, oregano, sugar and some salt and pepper in a jar with a lid, secure the lid and shake to combine.
- For the pizza parlor salad: Add the romaine lettuce to a large bowl. Top with the cherry tomatoes, red onion, black olives, salami, mozzarella, 3/4 cup of the crispy ranch chickpeas and some black pepper. Serve with the dressing on the side.
PEPPERONI PIZZA SALAD
I like to serve this refreshing salad during the summer when my family craves pizza but I don't want to heat up the house by turning on the oven. It's so popular at potlucks that I always bring home an empty bowl. -Cathy Riebschlager, Hordville, Nebraska
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper. , Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.
Nutrition Facts : Calories 144 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
PIZZA BREAD SALAD
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
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
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
PIZZA SALAD I
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
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 (RACHAEL RAY)
Found this recipe in Rachael's Classic 30-Minute Meals book. Looked cool; give it a try when you're in the mood for pizza and salad at the same time!
Provided by bricookie55
Categories < 30 Mins
Time 22m
Yield 4 wedges, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Sprinkle flour on a clean work surface. Roll out pizza dough to form a 12-inch round pie or 13x9 inch rectangular pie. Place on appropriate baking sheet.
- Spread sauce and cheese on the dough. Scatter the garlic and red pepper flakes on top of the cheese.
- Bake pizza for 12 minutes or until cheese is melted and crust is crispy. Top hot pizza with sliced prosciutto, covering the whole pie.
- Toss arugula leaves with the lemon juice and olive oil and season with salt and pepper. Pile leaves up on the center of the pizza. Cut into 4 wedges and serve.
Nutrition Facts : Calories 288.1, Fat 16.8, SaturatedFat 8.2, Cholesterol 45.5, Sodium 623.8, Carbohydrate 19.2, Fiber 2.6, Sugar 7.4, Protein 15.4
SALAD PIZZA WITH WHITE BEANS AND PARMESAN
Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
- In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
- Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
- Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
- Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.
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SALAD PIZZA RECIPE | BON APPéTIT
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5/5 (5)Servings 4
- Preheat oven to 475°. Place dough on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Stretch dough outward with your hands until it covers the entire sheet (it should be thin, which is what you want). If dough springs back, let it rest a few minutes to relax before stretching again.
- Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10–12 minutes. Let cool slightly (so lettuce won’t wilt).
- Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining ⅓ cup oil. Pour dressing over salad and toss to coat.
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Cuisine American, ItalianEstimated Reading Time 3 minsServings 4
- Put dough on pan and firmly push and stretch it with your fingers, letting it rest briefly every few pushes and stretches, until it covers bottom of pan in a relatively even layer. (Depending on temperature and elasticity of your dough, it might not stretch as easily.
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