Salad Pizza

Athomegourmet_38I find that whenever I cater events, I really get inspired and usually produce some of my most successful recipes.

This recipe was created for a baby shower whose guests were all very conscious of their weight.
I needed low caloric hors’devours and  came up with a mini version of Salad Pizza using whole wheat flour and low- fat salad dressing.

It was the perfect party bite. I then introduced it to the daily lunch menu in my café, and after a little promotion and some free taste testing, it became a huge hit with out ladies who lunch crowd.

But today I am looking for something filling and cheesy and I am using frozen whole wheat pizza dough that I had made a while back. I can not even begin to tell you how this pizza hits the spot and is the perfect light and filling super idea for the whole family!

Tip: If you have no desire to make your own pizza dough, frozen dough or a piece of
your local favorite pizza shop dough will do just great. You can also make the salad
with any vegetable and favorite low-fat dressing that you desire.

Really Easy Pizza Dough: (makes 2 10-inch thin crust pizzas)

This pizza dough recipe makes enough dough for 2 crusts which will freeze
beautifully wrapped tightly in plastic wrap for up to 3 months.

¼ cup warm water
1 1/8 tsp. dry yeast
½ cup water, room temperature
4 tbsp. extra virgin olive oil
2 cups fl our (can use whole wheat or
white all purpose)
1 ½ tsp. kosher salt
For salad pizza topping: (for 1 pizza)
½ cup grated low fat mozzarella cheese
1 romaine heart, chopped
2 small cucumbers, diced
1 tomato, diced
1 carrot, shredded
3 tbsp. sliced black olives
3 tbsp. favorite low fat dressing
Parmesan cheese for garnish (optional)

1 Preheat oven to 350 degrees.

2  In a small bowl, pour in the warm water and then add the yeast (do not
mix). Let the yeast stand for about 5 minutes or until it soft ens. Mix the
yeast gently in the water to dissolve, cover bowl with towel, and allow to
stand for another 15 minutes. Add the room temperature water and 1 tbsp.
of the olive oil to the yeast and mix to combine.

3  In a mixing bowl with the paddle attachment, add the flour and salt.
On low speed, mix the flour slightly. Continue on low speed, adding the
yeast water and the rest of the olive oil and slightly increase the speed on the
mixer to incorporate (about 2 minutes).

4  Switch to a dough hook attachment and knead dough on medium speed
for about 4 minutes until dough turns smooth. Remove dough from bowl onto floured counter and knead by hand for another minute. Place dough into a lightly oiled bowl and cover with plastic
wrap. Place in warm spot and let proof for an hour.

5 When dough has doubled in size, divide into two parts. Using a floured rolling
pin and surface, form one part into ball and roll out into a 10 inch circle; top
with grated mozzarella cheese and place onto a sprayed baking sheet. Bake for 10
-15 minutes.

6 Assemble your salad in a mixing bowl,placing all the ingredients together and mixing well. When pizza is hot out of the oven, layer the salad

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. Shira says:

    Can I leave out the olives?

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