Loaded Garden Pizz’alad
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.
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 whole-wheat pastry flour (see Tips) or all-purpose flour
- 1/2 teaspoon salt
Topping & Salad
- 1 tablespoon extra-virgin olive oil
- 3/4 cup shredded provolone cheese
- 2 cups chopped romaine lettuce
- 1 small red bell pepper, diced
- 1 avocado, diced
- 1 cup sliced button mushrooms
- 1 cup cherry tomatoes, halved
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 1/3 cup reduced-fat sour cream
- 1/3 cup buttermilk
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1/2 cup alfalfa sprouts
- 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 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 & 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:: 370 calories; 15 g fat (5 g sat, 8 g mono); 16 mg cholesterol; 48 g carbohydrates; 1 g added sugars; 13 g protein; 7 g fiber; 436 mg sodium; 525 mg potassium.
Nutrition Bonus: Vitamin A (53% daily value), Vitamin C (49% dv), Folate (40% dv), Iron (26% dv), Calcium (16% dv), Potassium (15% dv)
Carbohydrate Servings: 3 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 high-fat meat, 2 fat
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- July/August 2013