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Garden Salad Pizza

Healthycooking's picture
Ingredients
  Cornmeal 2 Tablespoon
  Olive oil 1 Teaspoon
  Red onion 1 Large, halved and thinly sliced
  Pizza dough 10 Ounce (1 Tube)
  Tomatoes 2 Large, thinly sliced
  Shredded reduced fat mozzarella cheese 1 Cup (16 tbs)
  Plain non-fat yogurt 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Garlic cloves 1 Small, minced
  Balsamic vinegar 1⁄2 Teaspoon
  Dijon mustard 1⁄2 Teaspoon
  Anchovy paste 1⁄4 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Torn romaine lettuce 2 Cup (32 tbs) (Packed)
  Coarsely chopped fresh basil 1⁄4 Cup (4 tbs)
Directions

Preheat the oven to 400°F.
Coat a baking sheet with no-stick spray.
Sprinkle with the cornmeal.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions and cook for 12 minutes, or until golden brown.
Let cool for 5 minutes.
Roll the pizza dough into a 12" circle.
Transfer to the baking sheet.
Sprinkle the onions over the dough, arrange the tomatoes on top, and sprinkle with the mozzarella.
Bake for 10 to 12 minutes or until the bottom crust is browned and the cheese is melted.
In a medium bowl, combine the yogurt, Parmesan, garlic, vinegar, mustard, anchovy paste, and Worcestershire sauce.
Mix well.
Add the lettuce and basil; toss to coat.
Spread the salad over the hot pizza.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Baked
Dish: 
Pizza
Restriction: 
Vegetarian
Ingredient: 
Anchovy
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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