Stir Fry Salad Pizza
|Frozen puff pastry sheet||8 3⁄4 Ounce (Half Of A 17 1/2 Ounce Package, 1 Sheet)|
|Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Fennel seed||1⁄2 Teaspoon, crushed|
|Sliced mushrooms||1 Cup (16 tbs)|
|Bacon/Fully-cooked ham||4 Ounce, cut into thin strips (Canadian-Style)|
|Torn mixed greens||3 Cup (48 tbs)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
For crust, thaw pastry according to package directions.
On a lightly floured surface, roll pastry to form a 12-inch square.
Cut into a 12-inch circle.
Place circle on a large baking sheet or a 12-inch pizza pan.
Generously prick bottom.
Bake in a 375° oven for 12 to 15 minutes or till golden. (If using a clay pizza pan, bake about 22 minutes.)
Preheat a wok or large skillet over high heat.
Add cooking oil.
Stir-fry garlic and fennel in hot oil for 30 seconds.
Add mushrooms and stir-fry for 1 minute.
Add Canadian bacon to wok and stir-fry for 1 minute.
Remove wok from heat.
Add greens to wok and toss.
Sprinkle 1 1/2 cups of the cheese evenly over crust to within 1 inch of edge.
Broil 5 inches from the heat for 1 to 2 minutes or till cheese melts.
Spoon wok mixture evenly over crust to within 1 inch of the edge.
Sprinkle remaining cheese atop.
Broil 5 inches from the heat for 1 minute more to melt cheese on top.
Cut into wedges.