Mediterranean Salad Pizza
Long story short. My daughter asks to make pizza every day. She loves to make the dough from scratch. And I love spending our time cooking together so I don’t really say no too often. Which leads me to creating new recipes with our fresh homemade dough.
Now that we are back to virtual school, this mama can not eat a cheesy slice (or 2) of pizza heaven every single day. So I feel like if I top it with a delicious salad, it counts as a salad. Yes. Okay.
Step 1 – Build the salad
What you need:
- 3 heads romaine lettuce, chopped
- 1/2 can of black olives, sliced in half (do the whole can if you are an olive lover like me)
- Feta Cheese
- Olive oil, Salt, Pepper
What to do: Clean and chop the romaine lettuce. Get rid of excess water. Add sliced olives. Dress the salad with olive oil (or “oil oil” as my daughter calls it) salt and pepper. Add feta cheese, which I didn’t exactly measure but around a 1/2 cup to 1 cup, add more or less depending on how you like it. Mix well and set aside.
Mediterranean Salad Pizza
Step 2 – Make the crust
What you need:
- one packet of active dry yeast ( I like to use fast rising)
- flour
- sugar
- olive oil
- salt, garlic powder, pepper
What to do: Make dough according to directions on the yeast packet. Let it rest. This time we didn’t wait very long. Fast rising works great! Roll out the dough to create the pizza crust. Season with olive oil, salt, pepper, and garlic powder. Bake in the oven at 450 degrees for approximately 10 minutes or until it’s light brown and crispy.
Step 3 – Assembly
So usually I just top the entire pizza crust with the salad. But this time I cut the slices first and then topped them individually. Then, you don’t have to worry about it getting messy when you cut it. And if it wasn’t all eaten, save the salad and crust separately without it getting soggy.
Step 4 – Eat and enjoy!
Need more healthy pizza ideas? Try my Guilt free KALE PIZZA CRUST
Or pizza for breakfast, try 5 ingredient Breakfast Pizza
