Healthy Recipes Healthy Main Dish Recipes Healthy Pizza Recipes Loaded Garden Pizz'alad 4.0 (1) 1 Review 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. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 1 hrs Additional Time: 1 hrs Total Time: 2 hrs Servings: 5 Yield: 1 - 14-inch pizza Nutrition Profile: Healthy Aging Healthy Immunity High Fiber Low Added Sugars Low-Calorie Vegetarian Jump to Nutrition Facts Ingredients Whole-Grain Pizza Dough ⅔ cup lukewarm water 1 teaspoon instant or RapidRise yeast 1 teaspoon sugar 1 ¼ cups bread flour or all-purpose flour 3/4 cup whole-wheat pastry flour (see Tips) or all-purpose flour ½ teaspoon salt Topping & Salad 1 tablespoon extra-virgin olive oil ¾ 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 ⅛ teaspoon salt ⅓ cup reduced-fat sour cream ⅓ cup buttermilk 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill ½ cup alfalfa sprouts 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. 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. Rate it Print Nutrition Facts (per serving) 370 Calories 15g Fat 48g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 370 % Daily Value * Total Carbohydrate 48g 17% Dietary Fiber 7g 24% Total Sugars 4g Added Sugars 1g 2% Protein 13g 26% Total Fat 15g 19% Saturated Fat 5g 24% Cholesterol 16mg 5% Vitamin A 2628IU 53% Vitamin C 29mg 33% Folate 195mcg 49% Sodium 457mg 20% Calcium 157mg 12% Iron 5mg 26% Magnesium 38mg 9% Potassium 525mg 11% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved