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Blue Cheese & Spinach Pizz’alad

http://www.eatingwell.com/recipes/blue_cheese_spinach_pizzalad.html

From EatingWell:  July/August 2013

Cobb salad meets pizza in this summery pizza salad recipe. The salad in this pizz’alad recipe, made with spinach, corn and blue cheese soaked in a bacon-spiked tomato vinaigrette, is so yummy you may decide just to make it on its own once you’ve tried it. We love a full-flavored blue cheese like Maytag on this pizza, but a milder blue cheese is also nice and will let some of the other flavors shine through a little more. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.

One 12- to 14-inch pizza | Active Time: 1 hour 10 minutes | Total Time: 2 hours 10 minutes

Ingredients

Whole-Grain Pizza Dough

Topping & Salad

Preparation

  1. To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
  3. Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
  4. To bake pizza and prepare topping & salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500°F. Let the stone heat at 500° for 20 minutes. Want to grill your pizza instead? See Tips below.
  5. Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
  6. Brush the dough with oil and sprinkle with 1/4 cup blue cheese and chives (or scallions). Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
  7. Meanwhile, cook bacon in a small skillet over medium heat until crispy, about 5 minutes. Remove bacon bits to a paper towel-lined plate with a slotted spoon. Add shallot to the pan and cook, stirring, until softened and fragrant, about 1 minute. Remove from heat and stir in vinegar and mustard.
  8. Stand a box grater up in the pan; shred one tomato half through the large holes; stir to combine the tomato juice with the dressing. (Discard tomato skin.) Transfer 2 tablespoons of the dressing to a small bowl.
  9. Chop the remaining tomato half and toss in a large bowl with spinach, corn, eggs, the remaining 1/4 cup cheese and the remaining dressing.
  10. When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Drizzle the reserved dressing over the pizza. Mound the salad in the middle and serve immediately.

Nutrition

Per serving : 366 Calories; 12 g Fat; 5 g Sat; 5 g Mono; 91 mg Cholesterol; 49 g Carbohydrates; 16 g Protein; 4 g Fiber; 619 mg Sodium; 453 mg Potassium

3 Carbohydrate Servings Carbohydrate Serving

Exchanges: 3 starch, 1/2 vegetable, 1/2 medium-fat meat, 1/2 high-fat meat, 1 fat

Tips & Notes