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Salad pizza

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Are you crazy?  Putting salad on a pizza?  

The concept of a salad pizza is actually traditional as it originates as a piada or piadina from the Emilia-Romagna region of Italy.  This flatbread would be cooked and then filled with vegetables or cold-cuts, folded and eaten like a sandwich.  

PictureA no-cheese salad pizza with Sicilian olives
There are infinite varieties to salad pizzas whether you prefer greek salad, butter lettuce, caesar style, etc.  I'll present my favorite: arugula with walnut and chevré. 

 

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Preheat your pizza stone to 500°F or hotter.  Stretch a 250 gm. dough ball to 10-12 inches.  Top with a very light sprinkle of mozzarella (about 1 oz), 1/4 cup of walnut pieces, a few cherry tomatoes and some olive oil.  Bake for 8-10 minutes.   

With such light toppings, the crust can puff wonderfully.

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Meanwhile, mix a lemon vinaigrette from 1 Tbs olive oil, 1 tsp lemon juice, some lemon zest, minced shallot and salt to taste.  

Toss 2 cups of fresh arugula with this dressing and 1 oz of fresh chevré cheese such as the one made in my hometown:  Cypress Grove Ms. Natural.  



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When the pizza comes out of the oven, arrange the salad on top and serve.  A surprising, healthy and delicious pizza inspired by the traditional cooking near Ravenna, Italy.  

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