Salad Pizza
Prep Time
10 minutes. (2.5 hours if made from scratch.)
Prep Notes
Salad pizza is all the rage in Korea nowadays, so I figured I’d give it a shot. It was pretty damn good, so I decided to make my own and throw some improvements on it. This recipe is my take on the semi-healthy pizza trend.
There are two ways you can go about this. You can either buy a cheese pizza and throw your salad on top of it with store bought Italian dressing. Or you can make everything from scratch. I’ll give you my recipes for a high-fibre dough and a healthy tomato sauce, but these are optional.
Cooking Time
16 minutes
Yields
2 large pizzas
Ingredients
Dough (Optional):
1¾ cup all-purpose flour
¼ cup oat fibre
¾ cup water
¼ cup olive oil
½ tsp sea salt
½ tsp garlic powder
2 tbl pizza seasoning
1 tsp sugar
1 packet yeast.
Sauce (optional):
1 6oz can of tomato paste
1 15 oz can of tomato sauce
1 tbl oregano
1 tbl Italian herb mix
½ tsp garlic powder
¼ tsp onion powder
½ tsp salt
Dash of freshly squeezed lemon juice
Salad:
Equal parts arugula, escarole, rucola and spinach
100g mozzarella balls, whole or shredded
100g roasted cherry tomatoes.
Roasted Cherry Tomatoes:
250g cherry tomatoes halved
¼ tsp sumac
½ tsp thyme
¼ tsp red pepper flakes
Pinch of salt
Pinch of freshly ground black pepper
Directions
Make the Dough (Optional):
1. combine ¼ cup boiling water with ¼ cup room temperature water. Add sugar and dissolve. Add yeast and let sit until the surface is completely foamed over. About 15 minutes depending on the brand of yeast.
2. Sift the oat fibre and flour into a bowl, add the rest of the ingredients along with the yeasty water and remaining water.
3. Knead the dough for a good 5 minutes. Add flour or water tiny bits at a time if the consistency isn’t quite right. It shouldn’t be flaky or too sticky.
4. Let sit in a warm area to rise for 2 hours. Can be made the day before if preferred.
Make the Sauce (Optional):
1. Put all ingredients into a high-speed blender and have at it!
Cook the Pizza:
1. Preheat the oven to 250*C (480*F)(for conventional ovens)
2. Line a bakingsheet with olive oil. Roll out the doughover the baking sheet. You can eithermake a large rectangular (tavern cut) pizza or two smaller round pizzas withthe amount of dough made. Use a rollingpin and/or your hands to form it to your desired thinness.
3. Apply a thin layer of sauce and yourchoice of cheese to the top. (I prefer acombo of mozzarella, gouda, extra sharp cheddar, and provolone, but this isn’tthe defining feature of the pizza so do as you will.)
4. Put in the oven for 16 minutes.
5. Take out and let cool until thecheese stops bubbling.
Cook the Tomatoes:
1. Put all the ingredients in a mediumsized bowl and toss to coat completely.
2. Put in an air-frierset to 180*C (355*F) for 15 minutes. Ifyou want the skins blackened raise temp to 200*C (390*F)
3. Set aside andallow to cool.
**If you time it right, the tomatoes should come out of the airfryer at the same time the pizza comes out of the oven.
Make the Salad:
This part is up to you. Experiment withthe amount and ratio of greens to see what suits you. Leftovers can always be used for a side salador put back in the fridge anyway!
Assemble the Pizza:
1. Once the pizza is cooled, put in on a serving platter.
2. Sprinkle the greens over the pizza, until it looksvisually appealing to you.
3. Sporadically add mozzarella balls over the greens. You can add them whole or tear them. It’s up to you. Do the same with the tomatoes.
4. At this time youmay cut the pizza. Don’t cut the pizzabefore adding the salad, unless you want an even bigger mess to clean up later!
Have a bottle of Italian dressing on the table for everyoneto add at their own discretion. Adding it directly to the pizza before servingwill cause the pizza to get soggy. Yuck!