Pampered Chef Recipes
Italian Salad Pizza
Yield: 8 servings
Ingredients
Pizza Crust
- 1 (10 ounce) package refrigerated pizza crust
- 2 garlic cloves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 4 ounces (1 cup) part-skim mozzarella cheese, shredded
- 1 ounce (1/4 cup) fresh Parmesan cheese, grated, divided
Salad Toppings
- 5 cups romaine lettuce, thinly sliced
- 1 medium tomato, chopped
- 1/4 cup pitted ripe olives, sliced
- 1/2 cup red onion, thinly sliced
- 1/4 cup fat-free Italian salad dressing
Instructions
- Heat oven to 425 degrees F.
Pizza Crust
- Roll out dough to edge of 15 inch baking stone, or pizza pan. Press garlic cloves over crust and spread evenly. Sprinkle dough with herbs.
- Bake on bottom oven rack 12 to 14 minutes or until crust is golden brown.
- While crust is baking, prepare toppings.
Salad Toppings
- Shred mozzarella cheese, grate Parmesan cheese, slice lettuce, chop tomato. Slice Olives. Thinly slice red onion.
- Place lettuce, tomato, olives, and red onion in mixing bowl. Add dressing; toss to coat.
- Remove crust from oven to cooling rack. Immediately top with mozzarella cheese, half of the Parmesan cheese, and salad mixture. Sprinkle with remaining Parmesan cheese.
- Cut with pizza slicer; serve warm.
Nutrition
Per serving: 160 calories; 5g fat, 250mg sodium, 2g fiber
Attribution
Pampered Chef