Have your pizza and your salad all in one bite with this easy recipe for white salad pizza. It’s the perfect way to have your veggies – and your pizza!
One of the things the Southern husband and I are trying to do these days is eat more veggies. Just to balance out the bacon a little bit, and because even though I still have ten foot (I am not kidding) piles of snow in my driveway, bathing suit season will be here before we know it. And so the other day when I had our favorite white pizza on the menu, I was planning to serve it with a nice salad on the side, which I knew we would dutifully eat in between gleeful bites of white pizza. And then….a giant lightbulb went off in my head.
What if I put the salad ON the pizza instead of next to it? Would the world keep turning on its axis? It was worth a try. So first I cooked up a white pizza, which is pizza with fresh ricotta and grated fontina and mozzarella cheese. Yum yum yum.
While the pizza was cooking away in the oven, I tossed together some frisee lettuce, a few cherry tomatoes and a little balsamic vinaigrette. I let the pizza cool for just a minute or two and then spread the salad over the whole thing.
And then we took a bite.
The cool salad and the hot pizza. The salty cheese and the sweet tomatoes. Our world rocked, pizza-wise.
The Southern husband, being the chivalrous guy that he is, let me have that last slice. But only after I promised to put salad pizza in the regular menu rotation. See what good things happen when you eat your veggies?
- 1 teaspoon yeast
- 3/4 cup water, room temperature
- 2 cups flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup ricotta (fresh if possible!)
- 1 cup shredded mozzarella
- 1 cup shredded fontina
- 2 tablespoons fresh thyme
- Fresh ground pepper
- 2 cups frisee lettuce
- 1 cup cherry tomatoes, halves
- 1–2 tablespoons bottled balsamic vinaigrette salad dressing
- Make the pizza crush dough: Pour the water in a small bowl and sprinkle the yeast on top. Let it sit for 5 minutes.
- Put the flour and salt in a mixing bowl. Add the olive oil with the mixer on low speed, and then pour in the yeast and water mixture until it comes together. The dough will be sticky.
- Scoop out the dough and form it into a rough ball. Place it in a mixing bowl that has been coated with olive oil, cover it with plastic wrap and let it sit on the counter for about two hours (longer is fine too if you want to make it ahead).
- When you are ready to make the pizza, preheat the oven to 375.
- Place the dough on a floured surface and cut it in half. Roll each ball out into a ten inch circle. The circle doesn’t have to be perfect – the interesting shapes are part of the fun of homemade pizza! Place the dough on cookie sheets.
- Top with the fontina and mozzarella, and then drop dollops of ricotta on top. Scatter thyme on top and grind on some fresh pepper.
- Bake for about 15 minutes or until cheese is melted and the crust is golden. Remove and cool for a couple of minutes.
- While the pizza is baking, toss together the lettuce, tomatoes and dressing. Spread on top of the pizza, cut into wedges and serve.