Prosciutto, Asiago & Bitter Greens Pizz'alad

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From: EatingWell Magazine 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.

Ingredients 5 servings

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  • 2/3 cup lukewarm water
  • 1 teaspoon instant or RapidRise yeast
  • 1 teaspoon sugar
  • 1 1/4 cups bread flour or all-purpose flour
  • 3/4 cup white whole-wheat flour (see Tips) or all-purpose flour
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 slices prosciutto, cut into strips
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon anchovy paste or 1/2 teaspoon minced anchovy fillet
  • 4 cups thinly sliced bitter greens, such as radicchio and/or escarole
  • 1/3 cup shredded Asiago cheese

Preparation

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  • Ready In

  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.
  • Make Ahead Tip: Prepare dough through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously froze
  • Equipment: Pizza stone
  • Tips: Try using white whole-wheat flour in place of all-purpose flour. It's made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour. Look for it in supermarkets, natural-foods stores or online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • We made and enjoyed a gluten-free pizza crust using King Arthur Flour's gluten-free bread mix. To order, visit kingarthurflour.com.
  • To make this pizza on the grill instead, preheat grill to medium-high. Slide the rolled-out pizza dough onto the grill rack; close the lid. Cook until lightly puffed and browned on the bottom, 1 to 3 minutes. Transfer to a cutting board, charred-side up. Spread on toppings from Step 6. Return to grill, close lid and cook until browned on the bottom, 3 to 5 minutes.

Nutrition information

  • Serving size: 1/5 pizza
  • Per serving: 333 calories; 13 g fat(3 g sat); 4 g fiber; 42 g carbohydrates; 13 g protein; 174 mcg folate; 17 mg cholesterol; 1 g sugars; 0 g added sugars; 974 IU vitamin A; 3 mg vitamin C; 83 mg calcium; 4 mg iron; 709 mg sodium; 197 mg potassium
  • Nutrition Bonus: Folate (35% daily value), Iron (25% dv), Vitamin A (19% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 lean meat, 1 1/2 fat

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