Prosciutto, Asiago & Bitter Greens Pizz’alad (Printer-Friendly Version) | Eating Well
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Prosciutto, Asiago & Bitter Greens Pizz’alad

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

From EatingWell:  July/August 2013

In this healthy salad pizza recipe a simple pizza with garlic, olive oil and prosciutto is topped with an assertive bitter greens salad. The heart of this piquant pizz’alad is anchovies, a classic pizza topping that we use to flavor the salad dressing. 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 crust variation, see Tips.

One 12- to 14-inch pizza | Active Time: 1 hour 5 minutes | Total Time: 2 hours 5 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. Combine garlic and 1 tablespoon oil in a small bowl and brush the dough with it. Sprinkle with prosciutto. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
  7. Meanwhile, whisk vinegar, anchovy and the remaining 2 tablespoons oil in a large bowl. Add greens and Asiago; toss to coat.
  8. When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle and serve immediately.

Nutrition

Per serving: : 333 Calories; 13 g Fat; 3 g Sat; 7 g Mono; 17 mg Cholesterol; 42 g Carbohydrates; 13 g Protein; 4 g Fiber; 709 mg Sodium; 197 mg Potassium

3 Carbohydrate Servings Carbohydrate Serving

Exchanges: 2 1/2 starch, 1 lean meat, 1 1/2 fat

Tips & Notes