Salad Pizza
Salad Pizza
Salad Pizza!! It’s healthy if it has the word “salad” in it, right? This Salad pizza is made with bubbly homemade dough, spread generously with garlicky olive oil, and topped with cider vinegar infused Bibb lettuce, cherry tomatoes, red cabbage, onion and all the fresh herbs. This is how I cut carbs. 😉
Would you believe me if I told you that Salad Pizza is probably the best pizza I’ve made to date? I wouldn’t have either, but it’s TRUE! Beacuse this salad pizza stole a pizza my heart. It has such a nice flavour cohesion; with its warm and doughy garlic bread base, topped with apple cider vinegar infused veg. The flavours are so light and bright, and have me seriously reconsidering the way I eat salads.
I think there are two things that really make this recipe a pizza lovers delight. First is the homemade pizza dough. OMG does it make ALL the difference to store-bought. I find that people often get really intimidated over the thought of making their own pizza dough, but I can tell you it’s an irrational fear. Literally it’s easy as pie, actually no, it’s WAY easier than making pie. (I don’t even know why that’s an expression because pie is hard to make!) So let’s say, “it’s easy as 1, 2 3.” Yes, that’s much better because actually all you need are these three things:
1. Flour
2. Water
3. Time
There’s no appliances, no kneading, and no 80-year-old Italian grandma required to make a stellar bubbly dough. And I’m telling you, this homemade pizza dough will change your Friday Pizza night. Not to mention you look like a total boss having friends come over to homemade bubbly dough when they’ve got Dominos on speed dial. (A party or two has taught me this flawless party trick).
So, to make the homemade dough simply mix the flour and water together with a bit of dry yeast and salt. Stir to combine, then wait (a looooong time. Like 6-10 hours.). Yes, that sounds crazy, but you can do it while you’re sleeping! I typically make my dough the night before. Then I wake up and put it in the fridge (the cool temperatures slow down the rising process). Come the evening I’ve got homemade dough just begging to be baked. (Literally there are times where I come back to it bursting out of the plastic wrap, as if to say “bake me NOW!”).
The second thing that makes this pizza so delectable? The apple cider vinegar infused salad, with losta salt! I knoooow I sound CRAZY! Like what would a few salad leaves sprinkled with apple cider vinegar and some salt do!? Honestly, a bunch!! (<– got the pun there? bunch of salad?). Trust me in that the contrast of the garlicky crust with these seasoned crunchy leaves makes this pizza a wondrous experience from beginning to end. I suppose it’s similar to how people like rocket leaves on their salad. But this delicate and bright Bibb lettuce should be getting just the same praise. In fact when shooting this pizza I had a few leftover pieces that didn’t make it onto the pizza. So when it came to eating, and I discovered just how delicious it was on pizza, I piled the rest on like a leaning tower of greens.
So I’ll leave you with this: never judge a pizza by its leaves, because you might miss out on a stellar combo. Now, go and grab yourself a slice or two, before everyone wants a pizza the action.
Salad Pizza
Ingredients
For the dough: (makes 2 pizzas)
- 3 3/4 cups all purpose flour (500g) plus more for shaping dough
- 1 1/2 cups filtered water
- 2 teaspoons fine sea salt
- 1/4 teaspoon active dry yeast
For the toppings: (for 2 pizzas)
- 1/4 cup + 2 tsp olive oil
- 6 cloves garlic
- 1 head Bibb lettuce leaves separated and torn
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- sea salt and pepper
- 1 cup cherry tomatoes halved
- 1/2 cup red cabbage shredded
- 1/2 small red onion
- 1/4 cup mint chopped
- 1/4 cup cilantro chopped
- 1/4 cup dill chopped
Instructions
- To prepare the dough: whisk flour, salt, and yeast in a large mixing bowl. Gradually add 1.5 cups water while stirring with a wooden spoon. Stir until well incorporated. Knead dough gently with your hands to bring it together and form into a rough ball. Add more flour if needed until it's no longer sticky to the touch, or alternatively more water if it's too dry. It should be plush and dough-like. (You might have to add lots more flour - this is normal. I used approx. 1/2 cup more).
- Transfer dough to a large clean bowl. Cover with bees wrap and let dough rise at room temperature, in a draft-free area, until its surface is covered with tiny bubbles and the dough has doubled in size, approx. 6-10 hours.
- Transfer dough to a floured work surface and gently shape into a rough rectangle. Divide into two equal portions and mold portions gently into a ball. Dust dough balls with more flour, and cover with bees wrap until ready to use. (Bring dough back to room temperate before baking).
- Preheat oven to 240C/475F. Place dough balls each on a rimmed baking sheet and drizzle each with 1 tsp oil, turn to coat. Flatten dough with hands, until it covers most of the sheet. You want it to be thin. (If dough springs back, let it rest a few minutes, then try again).
- Mix garlic and 4 tbsp olive oil in a bowl and drizzle over the pizza's to cover entire surface, season with salt and pepper. Bake dough until golden and bubbly, approx. 10-12 mins. Let cool slightly before adding toppings.
- In a bowl add torn Bibb lettuce leaves, cherry tomatoes, cabbage, red onion, mint, cilantro, and dill. Drizzle with apple cider vinegar and 1 tbsp olive oil, season with lots of salt and pepper. Toss to combine. Arrange salad on top of pizza crust, slice and serve.
Notes
Approvals
NUTRITION FACTS
VEGAN – VEGETARIAN – DAIRY-FREE – SOY-FREE
So glad that you enjoyed it!
Really good!