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Loaded Garden Pizz’alad

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

From EatingWell:  July/August 2013

Here a garden salad packed with lettuce, bell pepper and avocado rests atop a provolone cheese pizza. And it’s all drizzled with tangy homemade ranch dressing. We recommend a knife, fork and plenty of napkins to dig into this pizz’alad! 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 | Total Time: 2 hours

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 cheese on top. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
  7. Meanwhile, toss lettuce, bell pepper, avocado, mushrooms and tomatoes in a large bowl.
  8. Mash garlic and salt together with a fork in a small bowl to make a coarse paste. Stir in sour cream, buttermilk, chives and dill until combined.
  9. When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Drizzle 2 tablespoons of the dressing over the pizza. Mound the salad in the middle and drizzle with the remaining dressing. Top with alfalfa sprouts and serve immediately.

Nutrition

Per serving: : 370 Calories; 15 g Fat; 5 g Sat; 8 g Mono; 16 mg Cholesterol; 48 g Carbohydrates; 13 g Protein; 7 g Fiber; 436 mg Sodium; 525 mg Potassium

3 Carbohydrate Servings Carbohydrate Serving

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

Tips & Notes