Garden Salad Pizza
|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)|
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.
Add the lettuce and basil; toss to coat.
Spread the salad over the hot pizza.