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Greengrocer's Pizzas

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For pizza crusts
  Cornmeal 1⁄4 Cup (4 tbs)
  Pizza dough 2 Cup (32 tbs) (1 Recipe, Quick)
  Shredded provolone cheese 1⁄4 Cup (4 tbs)
For salad topping
  Extra virgin olive oil 2 Tablespoon
  Chopped fresh oregano 2 Teaspoon
  Balsamic vinegar 1 Teaspoon
  Fresh lemon juice 1 Teaspoon
  Plum tomatoes 2 , cubed
  Chopped red onions 2 Tablespoon
  Chopped fresh basil 2 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Mixed lettuce 6 Cup (96 tbs)

To make the pizza crusts: Coat a baking sheet with no-stick spray; place on the lowest rack of the oven.
Preheat the oven to 500° Dust another baking sheet with cornmeal.
Divide the dough into 4 pieces; form into 6" rounds.
Place the rounds on the cornmeal-dusted baking sheet.
Prick the dough deeply all over with a fork.
Carefully slide the crusts onto the prepared, preheated baking sheet.
Bake for 9 or 10 minutes, or until they turn golden brown.
Remove the crusts from the oven.
Sprinkle the provolone evenly over the crusts, except for the edges.
Return the crusts to the oven and bake for 1 to 2 minutes, or until the crusts are brown and the cheese melts.
Remove the crusts from the oven.
To make the salad topping: While the crusts are baking, in a large bowl whisk together the oil, oregano, vinegar and lemon juice.
Add the tomatoes, onions and basil; add salt and pepper to taste.
Set aside.
Just before serving, add the lettuce to the tomato mixture and toss to coat the lettuce with the oil and vinegar.
Distribute the salad evenly over the crusts.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1662 Calories from Fat 490

% Daily Value*

Total Fat 55 g85.1%

Saturated Fat 12.8 g64%

Trans Fat 0 g

Cholesterol 24.1 mg8%

Sodium 3374.1 mg140.6%

Total Carbohydrates 252 g83.9%

Dietary Fiber 11.1 g44.5%

Sugars 17.1 g

Protein 55 g109.3%

Vitamin A 55.7% Vitamin C 35.6%

Calcium 42.4% Iron 69.8%

*Based on a 2000 Calorie diet

Greengrocer's Pizzas Recipe