Tossed Salad Pizza recipe
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Ingredients
- 1 ¾ cups all-purpose flour, or more as needed 1 envelope Fleischmann's® Pizza Crust Yeast or RapidRise Yeast 1 ½ teaspoons sugar ¾ teaspoon salt ⅔ cup very warm water (120 degrees to 130 degrees F)* 3 tablespoons extra virgin olive oil 1 tablespoon extra virgin olive oil ¼ teaspoon Spice Islands® Garlic Powder 2 cups shredded mozzarella cheese ¼ cup chopped onion ¼ cup chopped or thinly sliced carrots 4 cups chopped romaine lettuce 1 cup chopped fresh tomatoes or halved grape tomatoes ¼ cup prepared Italian salad dressing ¼ cup shredded Parmesan cheese
Nutrition Info
- 559.8 caloriescarbohydrate: 50.5 gcholesterol: 40.6 mgfat: 28.9 gfiber: 3.6 gprotein: 23.4 gsaturatedFat: 9.3 gservingSize: -sodium: 1120.1 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Tossed Salad Pizza
Directions
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Preheat oven to 425 degrees F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil, mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle, place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Brush crust with 1 tablespoon olive oil and sprinkle with garlic powder. Combine mozzarella cheese, onions and carrots, spread over the crust.
Bake on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust is browned. Remove from oven and let cool 2 to 3 minutes. While pizza is baking, toss together lettuce, tomatoes and Italian salad dressing. Spread over pizza and sprinkle with Parmesan cheese. Serve immediately!