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.
PEPPERONI PIZZA PASTA SALAD
A great cold pasta salad that can taste like your favorite pizza... depending on what toppings you like!
Provided by sandy
Categories Salad 100+ Pasta Salad Recipes
Time 1h36m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
- Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
- Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 36.1 g, Cholesterol 26.5 mg, Fat 24 g, Fiber 2.6 g, Protein 12.8 g, SaturatedFat 5.8 g, Sodium 851.6 mg, Sugar 4.3 g
PEPPERONI PIZZA SALAD
If you're craving a pepperoni pizza and it's just too hot to turn on the oven, this dish is a satisfying warm weather substitute. (Prep. time does not reflect chill time).
Provided by shelbyrose
Categories Peppers
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine tomatoes, green pepper, mozzarella cheese, pepperoni, olives, and onion; mix well.
- In a small bowl, combine tomato juice, vinegar, oil, garlic, basil and pepper; whisk together well.
- Pour the dressing over the tomato mixture; toss to coat.
- Cover and refrigerate several hours.
- Sprinkle croutons just before serving.
Nutrition Facts : Calories 170.6, Fat 13.2, SaturatedFat 4.7, Cholesterol 24.7, Sodium 363.1, Carbohydrate 6.8, Fiber 1.6, Sugar 2.8, Protein 7
TOSSED PEPPERONI PIZZA SALAD
Sun-dried tomato dressing is a perfect complement to the peppers, cheese and pepperoni in this fun recipe I call "Pizzalicious Salad." For a change of pace, I sometimes omit the sun-dried tomato dressing and drizzle the mozzarella cubes with olive oil. -Lisa DeMarsh, Mount Solon, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine sun-dried tomatoes and boiling water. Let stand 5 minutes; drain., In a large bowl, combine lettuce, mozzarella cheese, pepperoni, onion, peppers, grape tomatoes, Parmesan cheese and sun-dried tomatoes. In a small bowl, whisk salad dressing, Italian seasoning and garlic powder; drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 183 calories, Fat 12g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 580mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges
PEPPERNONI PIZZA AND ANTIPAST-NO MEAT SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 52
Steps:
- For the zucchini: Preheat the oven to 525 to 550 degrees F (as high as it goes) with rack at center. Preheat a 12-inch cast-iron skillet over medium to medium-high heat, to aid in a crispy bottom crust while pizza is in oven.
- Gather your ingredients. Thinly slice the zucchini (think pepperoni sausage) and add to strainer. Season with salt, let drain 15 minutes, then pat dry on towel.
- In a small bowl, combine spices. Add it to the zucchini and toss to combine.
- For the sauce: In a food processor, combine ingredients for sauce and puree.
- For the pizza: Roll and stretch dough on lightly floured surface into a 12- to 14-inch even round that will cover pan. (Place some AP flour in a squeeze bottle for flouring counter to roll out dough. I use this tip at home.) Turn off heat under skillet and sprinkle a little cornmeal or semolina in skillet. Press dough into hot skillet and up sides as much as possible. Reminder: The pan is hot. Brush or spray the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with sauce, half the zucchini, cheese and remaining zucchini, then place pizza in oven.
- Bake 10 to 12 minutes to deep golden, brown and bubbly.
- Use a funnel to fill a squirt bottle with honey and Calabrian chile paste. Run under hot tap water to loosen when using. Hot honey will keep for months in pantry and is great with cheeses for snacking and fried foods as well as pizza, of course.
- Drizzle the pizza with the hot honey mixture and top with basil and oregano. Serve with Vegetable Antipasti Salad.
- To a mixer with dough hook attached add warm water and yeast and let the yeast bloom and foam, 5 minutes. Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough, then transfer to a bowl drizzled with a little EVOO and cover, let stand 1 hour. Cut dough in half, wrap half the dough and freeze for later use. Roll and press remaining dough on floured surface to 12-inch round.
- Gather ingredients.
- Thinly slice fennel. Chop and combine lettuce, celery, onions, parsley and torn basil, arrange on a platter.
- Combine dressing ingredients (EVOO, vinegar, dried herbs and spices, sugar or honey and lemon juice) in squirt bottle, small jar or bowl, then season with salt and pepper to combine.
- Slice the peppers into strips, quarter the artichoke hearts, thinly slice the hot cherry peppers. Arrange the vegetables and olives on the bed of salad. Shake up dressing and top evenly over salad to serve.
TOSSED PIZZA SALAD
Categories Salad Tomato No-Cook Kid-Friendly Quick & Easy Back to School Mozzarella Basil Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 8
Steps:
- Toss pizza crust, tomatoes, basil and 1/4 cup dressing in large bowl; let stand 5 minutes. Mix in bell pepper, cheese, pepperoni and arugula. Add remaining 1/4 cup dressing; toss to combine. Season with salt and pepper and serve.
PIZZA STYLE TOSSED SALAD
If you love pizza, you'll love this salad that tastes like pizza in a bowl. Almost every ingredient is packaged, so it needs no measuring. Just open the packages and toss. Serve warm breadsticks on the side, and you have a complete meal.
Provided by looneytunesfan
Categories Greens
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a large salad bowl, combine the greens, mozzarella cheese, pepperoni and olives. Drizzle with dressing and toss to coat. Sprinkle with croutons. Serve immediately.
Nutrition Facts : Calories 174.1, Fat 14, SaturatedFat 4.8, Cholesterol 25.9, Sodium 680.3, Carbohydrate 6, Fiber 0.7, Sugar 1.7, Protein 6.3
PASTA PEPPERONI PIZZA SALAD
Packed with flavor and the goodness of spinach, this pasta salad also has several ingredients often seen in pizza: mozzarella and Parmesan cheeses, tomato, garlic and pepperoni.
Provided by Betty Crocker Kitchens
Categories Entree
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
- Stir together Seasoning mix, oil and cold water in large bowl; set aside.
- Drain Pasta; rinse with cool water. Shake to drain well. Stir pasta and pepperoni into seasoning mixture. Just before serving, stir in spinach; toss with cheese, tomato and Topping. Serve immediately.
Nutrition Facts : Calories 460, Carbohydrate 43 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1460 mg
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