nutritional information

Per Slice (1/8 pizza):

  • Calories: 254
  • Protein: 3 g
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 36 g
  • Cholesterol: 2 mg
  • Sodium: 344 mg
  • Fiber: 3 g
  • Sugar: 4 g
Gluten-Free

Grilled Salad Pizza

Grilled Salad Pizza

Makes 1 12-inch pizza

The oven broiler "grills" greens to wilt them into a crisp-tender topping.
  • 2 Tbs. balsamic vinegar
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 small clove garlic, minced (½ tsp.)
  • 3 Tbs. olive oil
  • 1 recipe Chewy Pizza Dough (click here for recipe)
  • 3 Tbs. grated Parmesan cheese
  • 1 cup arugula
  • 1 cup sliced romaine lettuce
  • 1 head red endive, halved and sliced (1 cup)
  • ½ cup thinly sliced fresh fennel
  • ¼ cup thinly sliced red onion
  • Shaved Parmesan for garnish, optional

To make Vinaigrette:

1. Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes.

To make Pizza:

1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil.

2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls.

October 2009

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comments

This was so delicious! It just took a long time to make because there are a lot of toppings. I made with the quick gluten-free crust.

Hilary - 2012-04-28 15:12:39

Excellent!

Rozanne - 2011-10-29 07:57:15

So good! I didn't have time to get the fennel and I added tomato. Delicious.

Jasmine - 2011-09-01 21:18:06

I hope this is only supposed to make 2 servings ... delicious!

Meredith - 2010-01-05 20:38:45

Excellent and super easy. I used radicchio and curly endive instead of "red endive" (whatever that is). I cheated and used a Boboli crust, although I would really have preferred to make the chewy crust. I think I would stick the pizza back under the back under the broiler for a second or two after adding the Parmesan curls to the top--they kept falling off!

Christine Whittington - 2011-11-12 16:48:10