Grilled Salad Pizza

Grilled Salad Pizza might be just the Mediterranean recipe you are searching for. This recipe makes 2 servings with 396 calories, 15g of protein, and 31g of fat each. For $1.73 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 754 foodies and cooks. A mixture of parmesan, romaine lettuce, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. Several people really liked this salad. It is a good option if you're following a gluten free and primal diet. It is brought to you by Vegetarian Times. Overall, this recipe earns an amazing spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Grilled Salad Pizza, Grilled Greek Salad Pizza, and Grilled Pizza with Harissan and Herb Salad.

Servings: 2

 

Ingredients:

1 cup arugula

2 Tbs. balsamic vinegar

1 tsp. Dijon mustard

1 head red endive, halved and sliced (1 cup)

½ cup thinly sliced fresh fennel

1 small clove garlic, minced (½ tsp.)

2 tsp. honey

3 Tbs. olive oil

Shaved Parmesan for garnish, optional

3 Tbs. grated Parmesan cheese

¼ cup thinly sliced red onion

1 cup sliced romaine lettuce

Equipment:

whisk

oven

broiler

Cooking instruction summary:

To make Vinaigrette:1. Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes.To make Pizza:1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil.2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls.

 

Step by step:

To make Vinaigrette

1. Whisk together vinegar, honey, mustard, and garlic.

2. Whisk in oil, and season with salt and pepper, if desired.


Let rest 30 minutes.To make Pizza

1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan.

2. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown.

3. Remove from oven, and adjust setting to broil.

4. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt.

5. Serve garnished with Parmesan curls.


Nutrition Information:

Quickview
396k Calories
15g Protein
31g Total Fat
15g Carbs
23% Health Score
Limit These
Calories
396k
20%

Fat
31g
48%

  Saturated Fat
9g
57%

Carbohydrates
15g
5%

  Sugar
9g
11%

Cholesterol
25mg
9%

Sodium
655mg
29%

Get Enough Of These
Protein
15g
30%

Vitamin K
106µg
101%

Vitamin A
3150IU
63%

Calcium
503mg
50%

Phosphorus
303mg
30%

Folate
89µg
22%

Vitamin E
3mg
22%

Manganese
0.3mg
15%

Selenium
9µg
14%

Vitamin B2
0.18mg
11%

Vitamin C
8mg
10%

Fiber
2g
10%

Potassium
355mg
10%

Zinc
1mg
10%

Magnesium
37mg
9%

Iron
1mg
8%

Vitamin B12
0.45µg
8%

Vitamin B5
0.56mg
6%

Vitamin B6
0.11mg
6%

Vitamin B1
0.08mg
5%

Copper
0.09mg
4%

Vitamin B3
0.49mg
2%

Vitamin D
0.19µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Flourless Almond Butter Chocolate Chip Cookies

Mountain Mama Cooks

Healthy Vegetarian Enchiladas

Picky Eater Blog

Sticky Toffee Pudding

Foodista

Keto Apple Slaw

tasteahalics

Baked gnocchi with bacon, tomato and mozzarella

Simply Delicious Food