Salad Pizza
A creative fusion of pizza and salad featuring a crispy pizza crust topped with fresh Bibb lettuce, crumbled Gorgonzola, pickled red onions, and prosciutto, all dressed with a red wine vinaigrette.
Ingredients
- •1 pound store-bought pizza dough
- •3 tablespoons extra-virgin olive oil
- •3 cloves garlic
- •1 to taste kosher salt and pepper
- •1 head Bibb lettuce
- •4 ounces Gorgonzola
- •½ cup pickled red onion
- •3 tablespoons chives
- •4 ounces prosciutto
- •2 tablespoons red wine vinegar
- •1 teaspoon sugar
Cooking Instructions
- 1.
Preheat oven to 475°F. 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.
10 min
- 2.
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).
12 min
- 3.
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 1/3 cup oil. Pour dressing over salad and toss to coat.
5 min
- 4.
Arrange salad on top of pizza crust and drape prosciutto over. Slice pizza into squares.
3 min