Grilled Salad Pizza

There is nothing I love to put on the grill more than lettuce.  Even when I was a meat-eater, grilled lettuce in the summertime was a must have. From romaine, to cabbage, to radicchio- I grill it all.  By simply brushing some lettuce with extra virgin olive oil, giving it a few cracks of pepper, a sprinkle of sea salt and a few quick turns on the grill- you have lettuce like you have never had lettuce before.

When I saw this recipe for grilled pizza salad I knew it was for me.  Rather than grilling the lettuce directly on the gill, the lettuce wilts slightly on a perfectly grilled pizza crust brushed with vinaigrette and sprinkled with parmesan cheese.

This is seriously delicious. The kids were initially disappointed to see their "pizza" had no sauce and gooey cheese. However, the two large pizzas this made were polished off and the kids were begging for seconds.

Grilled Salad Pizza
((Printable Version))

Vinaigrette:
2 tablespoons balsamic vinegar
2 teaspoons raw honey
1 teaspoon dijon mustard
1 clove garlic, minced
3 tablespoons extra virgin olive oil
small pinch sea salt and a few cracks of fresh pepper

1 batch of pizza dough, enough to make about 2 large pizzas
(I used a half batch of my No-Knead Pizza Dough)

3 tablespoons grated parmesan cheese
about 5-6 cups mixed greens of your choice (such as chopped romaine, arugula, radicchio, sliced endive, etc.)
1/2 a red onion, thinly sliced
1 cup garbanzo beans, drained and rinsed
1 cup cherry tomatoes, cut in half
additional shaved parmesan cheese for garnish

Heat your grill, placing the hot briquettes on one side of the grill so you can move the crust around to control the temperature while it cooks.  Or, set up your gas grill for indirect cooking.

Place all the vinaigrette ingredients in a jar and give it a good shake.  In a large bowl, add the lettuces, onion, tomatoes and garbanzo beans.  Toss with about 1/2-3/4 of the vinaigrette.

Roll out your pizza crust.  Place on a pizza peel or large cookie sheet pan that has been covered with corn meal.  Give the crust a few pokes with a fork.  Grill on the indirect side of the grill (the cooler side) for about 3 to 4 minutes, covered.  Slide the crust over to the hot side and give it a quick char.

Flip the crust and place back on the cool side. Brush the top of the crust with a little bit of the vinaigrette and a sprinkle of the grated parmesan.  When the crust is just about cooked on the bottom, top with the salad mixture and place on the hot side of the grill.

Cover and allow the crust to char lightly and let the lettuce wilt slightly.  This will take about 30-45 seconds, depending on how hot your grill is.

Remove the pizza from the grill and top with the shaved parmesan cheese.

Slice and serve.




(Adapted from Vegetarian Times)


Linked to: Delightfully Dowling, Midnight Maniac, This Chic Cooks, Somewhat Simple, Day 2 Day Joys, Sumptuous Spoonfuls