Grilled Salad Pizza

Becky Luigart-Stayner; Jan Gautro

A great way to get a cool, crisp salad and cheese pizza all in one. If you have a square grill pan, roll the dough into a square for a better fit.

Yield: 4 servings (serving size: 2 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 25%
  • Fat: 9.8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 15.5g
  • Carbohydrate: 53.5g
  • Fiber: 3.8g
  • Cholesterol: 13mg
  • Iron: 4.2mg
  • Sodium: 572mg
  • Calcium: 269mg

Ingredients

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2/3 cup warm water (100° to 110°)
  • 3 1/2 teaspoons olive oil, divided
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • Cooking spray
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  • 2 1/2 cups coarsely chopped trimmed arugula (about 4 ounces)
  • 1 1/2 cups chopped seeded tomato
  • 1/4 cup chopped fresh basil
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 (14-ounce) can artichoke hearts, drained and chopped

Preparation

  1. Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
  2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Roll each half into a 9-inch circle on a floured surface.
  3. Heat a grill pan coated with cooking spray over medium heat. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses.
  4. Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.
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