Name: Pizza Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 ball store-bought pizza dough (at room temperature); 2 tablespoons extra-virgin tttttolive oil; ½ teaspoon dried oregano; ½ teaspoon minced dried garlic; ½ teaspoon kosher salt; 1 shallot (chopped); ¼ cup red wine vinegar; 1 teaspoon Dijon mustard or lemon juice; 1 teaspoon dried oregano; ½ teaspoon onion powder; ½ teaspoon minced dried garlic; ½ cup extra-virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 6 cups romaine or mixed lettuce; 1 cup cherry tomatoes (halved); ¼ cup sliced red onion; ½ cup marinated artichoke hearts (chopped coarsely); ¼ cup roasted red peppers from a jar (or fresh, sliced); 4 Persian cucumbers (sliced); ½ cup kalamata or green olives

How fun and cool-looking is this salad? I saw a version of this salad at Mario Batali’s Eataly in NYC. His version had all sorts of ingredients that we do not eat, so I created my own version that pairs pizza crust with vinegary dressing and Italian salad ingredients. Voilà: delicious, gorgeous, and so kitschy, I love it!

Pizza Salad

Prep Time 20

Cook Time 10

Total Time 30

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Servings

Ingredients

1 ball store-bought pizza dough at room temperature
2 tablespoons extra-virgin tttttolive oil
½ teaspoon dried oregano
½ teaspoon minced dried garlic
½ teaspoon kosher salt
1 shallot chopped
¼ cup red wine vinegar
1 teaspoon Dijon mustard or lemon juice
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon minced dried garlic
½ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
6 cups romaine or mixed lettuce
1 cup cherry tomatoes halved
¼ cup sliced red onion
½ cup marinated artichoke hearts chopped coarsely
¼ cup roasted red peppers from a jar or fresh, sliced
4 Persian cucumbers sliced
½ cup kalamata or green olives

Instructions

Preheat oven to 500°F with rack positioned in upper third of oven. Thoroughly grease a large rimmed sheet pan (13- x 18-inches) with oil. Place dough on the pan, pushing and stretching it with your hands to cover most of the pan. Do not worry if it does not cover the whole pan, just fill it as completely as possible. Brush dough with olive oil and sprinkle with oregano, minced dried garlic, and salt. Bake for 10 minutes, until golden brown, rotating pan midway through cooking.
Cool completely before storing until ready to use. Wrap tightly with plastic wrap to store.
Dressing:
In a small bowl, whisk shallot, vinegar, mustard or lemon juice, oregano, onion powder, and minced dried garlic. While whisking, drizzle in olive oil. Season with salt and pepper.
Assembly:
Toss lettuce, tomatoes, red onions, artichoke hearts, red peppers, cucumbers, and olives in a large salad bowl. Pour dressing over salad and toss until thoroughly dressed. Chop salad into small bite-size pieces, like a chopped salad.
Place pizza crust on a large platter or wood cutting board.
Top with salad and dressing. Allow some of the dressing to soak into the pizza crust for about 10 minutes before serving. Serve with a large knife and salad tongs to cut pieces through crust and serve salad on top.
Tip: This looks very pretty on a long narrow board or a wide rectangular wooden plate. Make the dough in whatever decorative shape you like. It’s important to chop the salad into small shredded pieces so that it stays on top of every pizza slice.
Reprinted from Celebrate by Elizabeth Kurtz.
Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW
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