You’ve heard of taco pizza and cheeseburger pizza, but I doubt you’ve ever heard of salad pizza.
Well, it’s kind of a sham! The “pizza” part is really just like a garlic breadstick in flat bread form, but it’s a really fun format…and it’s delicious, too!
Step 1: Make or prep your crust. I used a Jiffy mix that only requires 1/2 cup hot water and 5 minutes of rising time. You can use canned dough from the refrigerated section or make it from scratch (I like this pizza dough yeast packet from Fleischmann’s. It’s not as hard as you might think, I promise!).
Step 2: “Decorate” your dough: I added a shake of olive oil, a shake of Italian seasoning, sprinkled on fresh, chopped garlic, added some salt and pepper, and put on a dash of Parmesan cheese (since I’m not supposed to be eating dairy). If you can have unlimited dairy, butter would be great instead of olive oil. Also, add a little more Parm and a few sprinkles of Mozzarella to send it over the moon. Fresh herbs and even a little bit of crushed red pepper flakes for kick would be delicious.
Step 3: Bake your “crust” til it’s golden brown (and your cheese is melty). Then, cool slightly and slice into wedges.
Step 4: Make a beautiful salad, using all of the colors of the rainbow. And make homemade dressing, too, while you’re at it. A balsamic vinaigrette and some herby, marinated grilled chicken were awesome on my salad. I had cherry tomatoes, celery, zucchini, yellow bell peppers, hearts of palm, and spring mix, too.
Step 5: Serve your “salad pizza.” Yum!
***You could make individual “crusts” for everyone coming to dinner or lunch and serve their salad on top of the wedges. If you do this, you’ll want to go with a thicker dressing (and perhaps even toss it with the greens before serving) to keep it from getting soggy.