Zesty Salad Pizza

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40min


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An easy and vegetarian pizza which is topped with parmesan, mozzarella and mixed salad greens. The mustard vinaigrette adds a delicious tang.

Lynn Lewis

Ingredients
Makes: 1 pizza

  • 2 tablespoons polenta
  • 1 large ready-made pizza base, thawed if frozen
  • 1/4 cup (20g) grated parmesan cheese
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 350g roma tomatoes, cut into thin wedges
  • 1 medium red onion, halved and thinly sliced
  • 2 cups (240g) mozzarella, coarsely grated
  • 200g mixed salad greens

Directions
Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 210 degrees C. Sprinkle a large baking tray with polenta and place pizza base on top. Sprinkle parmesan over the top. Bake until parmesan starts to brown and pizza begins to puff, about 15 minutes.
  2. Whisk vinegar, mustard, brown sugar and salt in a large bowl. Add tomato and onion and toss to combine. Set aside.
  3. Top pizza with mozzarella and return to oven. Bake until cheese has melted and pizza base is crisp, about 5 minutes.
  4. Add salad greens to tomato mixture; toss to coat. Scatter salad over hot pizza and serve.

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