Prosciutto, Asiago and Bitter Greens Pizz’alad

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In this healthy salad pizza recipe a simple pizza with garlic, olive oil and prosciutto is topped with an assertive bitter greens salad. The heart of this piquant pizz’alad is anchovies, a classic pizza topping that we use to flavor the salad dressing. Using bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free crust variation, see Tips.

Prosciutto, Asiago and Bitter Greens Pizz’alad
photographer: Jim Westphalen
Nutritionist Tested & Approved

Time: 125 minutes (65 minutes prep)

Ingredients
  • 2/3 cup lukewarm water

  • 1 teaspoon instant or RapidRise yeast

  • 1 teaspoon sugar

  • 1 1/4 cups bread flour or all-purpose flour

  • 3/4 cup white whole-wheat flour (see Tip) or all-purpose flour

  • 1/2 teaspoon salt

  • 2 cloves garlic , minced

  • 3 tablespoons extra-virgin olive oil , divided

  • 4 slices prosciutto , cut into strips

  • 2 tablespoons sherry vinegar

  • 1/2 teaspoon anchovy paste or 1/2 teaspoon minced anchovy fillet

  • 4 cups thinly sliced bitter greens , such as radicchio and/or escarole

  • 1/3 cup shredded Asiago cheese

Directions
  1. To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.

  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.

  3. Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.

  4. To bake pizza and prepare topping and salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500°F. Let the stone heat at 500° for 20 minutes. Want to grill your pizza instead? See Tips below.

  5. Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).

  6. Combine garlic and 1 tablespoon oil in a small bowl and brush the dough with it. Sprinkle with prosciutto. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.

  7. Meanwhile, whisk vinegar, anchovy and the remaining 2 tablespoons oil in a large bowl. Add greens and Asiago; toss to coat.

  8. When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle and serve immediately.

Tips: Try using white whole-wheat flour in place of all-purpose flour. It’s made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour. Look for it in supermarkets, natural-foods stores or online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

We made and enjoyed a gluten-free pizza crust using King Arthur Flour’s gluten-free bread mix. To order, visit kingarthurflour.com.

To make this pizza on the grill instead, preheat grill to medium-high. Slide the rolled-out pizza dough onto the grill rack; close the lid. Cook until lightly puffed and browned on the bottom, 1 to 3 minutes. Transfer to a cutting board, charred-side up. Spread on toppings from Step 6. Return to grill, close lid and cook until browned on the bottom, 3 to 5 minutes.


Nutritional Facts

Servings
5
Serving Size
1/5 pizza
Calories
333
Carbohydrates
42 g
Fat
13 g
Saturated Fat
3 g
Protein
13 g
Cholesterol
17 mg
Dietary Fiber
4 g
Potassium
197 mg
Sodium
709 mg
Yield
One 12- to 14-inch pizza
Exchanges
2 1/2 starch
1 lean meat
1 1/2 fat
Folate
35% daily value
Iron
25% dv
Vitamin A
19% dv

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