For the final installment of our Summer Recipe Series – Pam Braun shares a wonderful recipe for Garlic Salad Pizza!
1 Whole Wheat Pizza Crust (see directions below)
3 tablespoons olive oil
3 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons low-fat grated Parmesan cheese
¼ cup shredded cheese (part-skim mozzarella, veggie, or soy)
Cornmeal for dusting
1 cup arugula greens
1 cup mixed salad greens
2 tomatoes, chopped
½ cucumber, sliced thinly
¼ cup chopped fresh basil
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Salt and pepper
Preheat oven to 400 degrees F. Heat 1 tablespoon olive oil and onion in a small skillet over a medium heat. Cook until onion is translucent. Stir in the garlic and set aside to cool.
Sprinkle a pizza paddle with a little cornmeal. Place the rolled out pizza dough onto the paddle or place pizza dough onto a cooling rack that is at least as large as the rolled out dough. Using the paddle, slide the dough directly onto the oven rack in the center of preheated oven, or place the cooling rack in the center of preheated oven. Cook until dough is slightly firm, about 3 minutes. This will allow you to easily slide the pizza off of the paddle or cooling rack once the toppings are on it.
When the dough is slightly firm, carefully remove from oven using the paddle or by removing the cooling rack. Do not turn oven off. Brush dough with remaining olive oil and evenly spread out the garlic/onion mixture over the dough, leaving a ½ inch border. Sprinkle with the two cheeses.
Place pizza back into oven. Continue to cook until the crust is crisp and the cheese melts, about 7-10 more minutes. Check occasionally. While pizza is cooking, in a medium bowl, toss together greens, tomatoes, cucumber, and basil. Dress with olive oil and vinegar. Salt and pepper to taste.
Remove pizza from oven and top with salad. Cut with pizza cutter or large knife.
Whole Wheat Pizza Crust
2 packages active dry yeast
¾ cup water (110-115 F.)
3½ cups white whole wheat flour
2 teaspoons raw brown sugar
¾ cup nonfat or soy milk (110-115 F.)
1 teaspoon salt
1 tablespoon olive oil
Whole wheat flour for dusting
Cornmeal for rolling out 12 inch circle
Olive oil spray
Dissolve yeast in a small bowl with water. Allow to sit for10 minutes.
Place flour, raw brown sugar, and salt in a bowl and mix well (you can use a mixer with a dough hook or you can do it the old fashioned way, by hand). Slowly add milk, yeast, and oil while mixing, until dough comes together in a ball.
Sprinkle flour on table top and place dough on work surface. Knead until dough is smooth, about five minutes. Spray a large bowl with olive oil spray. Place dough in bowl, cover with plastic wrap, and allow to sit in a warm place until dough doubles in size, about one hour.
Punch dough down, and allow to rise again, about 30 minutes.
Split dough into four balls. Each will make a 12 inch pizza. Sprinkle your work space with the cornmeal. Roll the dough out and stretch into a 12 inch circle. If you own a pizza paddle, sprinkle the paddle with cornmeal and transfer the rolled out dough onto it or place pizza dough on a cooling rack. You’re ready to start loading it up with the good stuff!
Makes four (12 inch) crusts
Pam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.
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