Salad and Prosciutto Pizza

Salad and Prosciutto Pizza is a sauceless pizza that is a refreshing complete meal.

Salad and Prosciutto Pizza
(Adapted from recipe courtesy of, February 2018)

Serves 4

1 lb. pizza dough (The Best Pizza Dough or store bought, at room temperature)
3 Tbsp plus 2/3 cup extra-virgin olive oil
3 garlic gloves, finely grated
Kosher salt
Freshly ground black pepper
1 large head of Bibb lettuce, leaves separated and torn
6 oz. Gorgonzola crumbles (about 2 cups)
1/4 cup pickled red onions
3 Tbsp sliced chives
1/3 cup red wine vinegar
2 tsp sugar
4 oz. thinly sliced prosciutto

Preheat oven and baking stone or baking steel to 475F on a convection setting, if possible.

Mix garlic and 2 tablespoons of oil in a small bowl.

Divide dough in half. Roll out half of the dough on a floured surface. Transfer to a cornmeal dusted peel or cutting board. Brush the dough with half of the garlic-oil mixture. Season with salt and pepper. Dot with a quarter of the gorgonzola crumbles. Bake for 10 – 12 minutes until the golden, puffed, and crisp all over. Repeat with the other half of the dough. Allow to cool before topping with salad so the lettuce doesn’t wilt.

Toss lettuce, remaining cup of Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in the remaining 2/3 cup of oil. Pour dressing over salad and toss to coat. Arrange salad on top of pizza crusts and drape with prosciutto. Slice into squares and serve.

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