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. Source: EatingWell Magazine, July/August 2013

Hilary Meyer
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Ingredients

Whole-Grain Pizza Dough

Topping & Salad

Directions

  • 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.

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  • 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.

  • 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.

  • 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 degrees F. Let the stone heat at 500 degrees for 20 minutes. Want to grill your pizza instead? See Tips below.

  • 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).

  • 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.

  • Meanwhile, toss lettuce, bell pepper, avocado, mushrooms and tomatoes in a large bowl.

  • 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.

  • 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.

Tips

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 Facts

370 calories; 15 g total fat; 16 mg cholesterol; 457 mg sodium. 47.8 g carbohydrates; 13.2 g protein; Full Nutrition

Reviews (1)

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Rating: 4 stars
10/21/2013
Good But Other Pizzalads Better I made this tonight for dinner and I liked the Arugula Pizzalad better! It just seemed to be missing something?! Maybe If I had added some Parmesan in there somewhere? Pros: Different Lots of Vegetables Easy to Assemble Cons: Kind of bland Read More