Wednesday, 5 October 2011

Salad Pizza....

Pizza Panzanella Salad Recipe


  • (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 2 cups torn romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons chopped pitted kalamata olives
  • small cucumber, halved lengthwise and thinly sliced
  • (15-ounce) can navy beans, drained
  • (7-ounce) bottle roasted red bell peppers, drained and chopped
  • (4-ounce) package crumbled feta cheese
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried dill
  • 1 teaspoon fennel seeds
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  • Preheat oven to 450°.
  • Place pizza crust on a baking sheet; bake at 450° for 8 minutes. Cut crust into 1-inch pieces.
  • While crust bakes, combine lettuce and next 7 ingredients (lettuce through feta cheese) in a large bowl. Combine vinegar and remaining ingredients, stirring with a whisk.
  • Add crust pieces to lettuce mixture; toss gently. Drizzle vinaigrette over salad; toss gently to coat.

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