Blue Cheese & Spinach Pizz’alad
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.
Whole-Grain Pizza Dough
- 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
Topping & Salad
- 1 tablespoon extra-virgin olive oil
- 1/2 cup crumbled blue cheese, divided
- 1/4 cup chopped fresh chives or scallions
- 3 slices bacon, chopped
- 2 tablespoons chopped shallot
- 2 tablespoons cider vinegar
- 2 teaspoons honey mustard
- 1 large tomato, cut in half, divided
- 3 cups baby spinach
- 1 cup fresh corn kernels
- 2 large hard-boiled eggs, chopped
- 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.
- 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°F. Let the stone heat at 500° 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 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.
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- 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 frozen) dough stand at room temperature for 1 hour before rolling out.
- 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.
Per serving: 366 calories; 12 g fat (5 g sat, 5 g mono); 91 mg cholesterol; 49 g carbohydrates; 2 g added sugars; 16 g protein; 4 g fiber; 619 mg sodium; 453 mg potassium.
Nutrition Bonus: Vitamin A (48% daily value), Folate (38% dv), Iron (29% dv), Vitamin C (23% dv)
Carbohydrate Servings: 3 Carbohydrate Servings
Exchanges: 3 starch, 1/2 vegetable, 1/2 medium-fat meat, 1/2 high-fat meat, 1 fat
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- Type of Dish
- Ease of Preparation
- Total Time
- More than 1 hour
- Preparation/ Technique
- July/August 2013