Salad Pizza

Salad PizzaFrom Vegetables for Vitality

Instead of serving pizza with a salad, combine the two for a light, healthful one-dish meal — and wait for the bravos.

Quick look

  • prep 20 min    cook 20 min
  • serves 4


  • 1 pound pizza or bread dough, thawed if frozen
  • 2 tablespoons yellow cornmeal
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon salt
  • 12 ounces plum tomatoes, cut into 1/2-inch wedges
  • 1 red onion, halved and thinly sliced
  • 2 cups shredded fat-free mozzarella (8 ounces)
  • 6 cups mixed salad greens, torn into bite-size pieces

      How to make it   40 minutes

    • 1

      Preheat oven to 425°F. Roll dough out to 12-inch square on unfloured work surface. Sprinkle large baking sheet with cornmeal and place dough on top. Sprinkle Parmesan over dough. Bake until Parmesan starts to brown and pizza begins to puff, about 15 minutes.

    • 2

      Meanwhile, in large mixing bowl, whisk together vinegar, mustard, brown sugar, and salt. Add tomatoes and onion, and toss to combine. Set aside.

    • 3

      Top pizza with mozzarella and return to oven. Bake until cheese has melted and pizza bottom is crisp, about 5 minutes.

    • 4

      Add salad greens to tomato mixture and toss to coat. Scatter salad over hot pizza and serve.

    • Nutritional Information(per serving)

      • Calories: 330
      • Fat: 4 g
      • Cholesterol: 10 mg
      • Sodium: 1040 mg
      • Carbs: 49 g
      • Protein: 22 g
      • Fiber: 3 g

    • Republished from:

      Vegetables for Vitality

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