Herbal Salad Pizza Recipes

HERBED CHICKEN CAESAR SALAD PIZZA

Steps:

• Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet.
• Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper.
• Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes.
• Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed.
• Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve.
• Sprinkle the yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 375 degrees F. Line a roasting pan with foil.
• Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool.
• Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad.

SALAD PIZZA WITH WHITE BEANS AND PARMESAN

Steps:

• Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
• In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
• Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
• Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
• Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.

FRESH HERB PIZZA

Steps:

• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
• In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
• Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
• Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
• Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

FLATBREAD SALAD PIZZA

Steps:

• Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired.
• Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter cheese on top, and serve.
• Calories: 260; Total Fat: 17 grams; Saturated Fat: 5 grams; Protein: 9 grams; Total Carbohydrates: 19 grams; Sugar: 2 grams; Fiber: 2.5 grams; Cholesterol: 14 milligrams; Sodium: 730 milligrams

FLATBREAD SALAD PIZZA

Steps:

• Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired.
• Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter the cheese on top, and serve.

ALL-STAR HERB SALAD

Steps:

• In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
• Variation:
• The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.

HERBAL SALAD PIZZA

Steps:

• For the pizza dough: Place flour in a food processor.
• Combine the salt, honey, olive oil and cold water in a small bowl or measuring cup. Mix well.
• Dissolve the yeast in the 1/4 cup of warm water and let it proof for 10 minutes.
• With the motor running, slowly pour the salt and honey mixture in, then the dissolved yeast. Process until the dough forms a ball on the blade. (If it is sticky, add sprinklings of flour.).
• Transfer the dough to a buttered bowl; let the dough rest covered for 30 minutes.
• Divide the dough into four equal parts. Roll each piece into a smooth tight ball.
• When needed, roll each ball into a circle 1/4" thick.
• Brush with olive oil and season with salt, then bake on a preheated pizza stone in a 500° oven until golden and slightly charred.
• Cut into quarters and top with the salad.
• For the salad: Put the lettuces and basil in a large bowl. Sprinkle with salt, drizzle with olive oil, and then lemon juice.
• Toss gently but thoroughly, and mound neatly on top of each pizza crust. Sprinkle with the togarishi and serve while the crust is still warm.