Description
Crisp salads greens are dressed with a tangy vinaigrette and placed on top of a cheezy and crispy crust for a salad pizza that’s heaven in every bite.
Ingredients
Units
Scale
For the pizza:
- 1 lb pizza dough
- 1/4 cup olive oil
- 8 cloves garlic, roughly chopped
- 8–oz vegan mozzarella cheese, shredded
- 1 cup vegan ricotta, crumbled
For the salad:
- 4 Tbsp olive oil
- 2 Tbsp red wine vinegar
- 2 Tbsp shallot, chopped
- kosher salt, to taste
- freshly cracked black pepper, to taste
- 2 cups gem lettuce, butter or baby romaine leaves (or a mix of each)
- 1 cup shredded radicchio
- 1/2 red onion, thinly sliced
Instructions
- Heat your oven: Preheat to 400°.
- Prepare your dough: Divide the dough in half. Stretch each piece of dough in a circular motion, then lay them out on a flat surface and flatten out using a rolling pin. Sprinkle flour on a baking sheet or pizza wheel and place the stretched dough onto it.
- Make the pizza: Brush equal parts of the olive oil over the pizza doughs and sprinkle with equal amounts of garlic. Pile with the vegan mozzarella and ricotta cheese. Season with salt and pepper.
- Bake: Transfer the pizza into the oven and bake until the crust is golden, about 10 minutes.
- Make the salad: Meanwhile, in a small bowl, whisk the olive oil, shallot and red wine vinegar. Season with salt and pepper. In a large bowl, combine the lettuces, radicchio and red onion. Drizzle with the dressing and toss to combine.
- Assemble: Remove the pizza from the oven. Load the dressed greens on top.
Notes
- Ditch the oil: Replace the oil with aquafaba.
- Gluten Allergy: Use gluten-free pizza dough.
- For non vegans: Serve with sliced, cooked chicken on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Italian