Grilled Salad Pizza Recipe

Name: Grilled Salad Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 2/3 cup warm water (100u00b0 to 110u00b0); 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

Servings: persons

1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100u00b0 to 110u00b0)
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

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 (85u00b0), 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.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 2/3 cup warm water (100u00b0 to 110u00b0), 3 1/2 teaspoons olive oil, divided, 1 2/3 cups all-purpose flour, and more.

Yes, Grilled Salad Pizza falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Salad Pizza

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