Zesty Salad Pizza
40 minutes
An easy and vegetarian pizza which is topped with parmesan, mozzarella and mixed salad greens. The mustard vinaigrette adds a delicious tang.
Lynn Lewis
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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
- 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.
- Whisk vinegar, mustard, brown sugar and salt in a large bowl. Add tomato and onion and toss to combine. Set aside.
- Top pizza with mozzarella and return to oven. Bake until cheese has melted and pizza base is crisp, about 5 minutes.
- Add salad greens to tomato mixture; toss to coat. Scatter salad over hot pizza and serve.
