Chopped Salad Pizza
Choose any herbs you like to give this pizza a signature flavor. A mix of parsley, green onion, and basil is a great place to start.
Makes two 12-inch pizzas
- ½ recipe California Thin Crust dough
- 3 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 cups Fresh Tomato Sauce
- ⅔ cup finely diced carrots
- ⅓ cup finely diced celery
- ⅓ cup finely diced red onion
- ⅔ cup finely diced zucchini
- ⅔ cup finely chopped mushrooms
- ⅓ cup minced fresh herbs
- 4 cups mozzarella crumbles
Roll or press pizza dough into two thin 12-inch circles, slightly thicker at the edges than in the center. Divide 1 tablespoon olive oil over the bottoms of two pizza pans or large quiche pans. Sprinkle cornmeal over the oil, 1 tablespoon on each pan.
Preheat oven to 400°. Place pizza pans in the oven and bake until crust is lightly browned, about 7 minutes. Remove from the oven and spoon 1 cup of tomato sauce over each pizza.
Combine carrots, celery, onion, zucchini, and mushrooms in a bowl. Toss with remaining olive oil until vegetables are coated. Divide vegetables evenly over each pizza.
Sprinkle fresh herbs evenly over the top of the vegetables. Top each pizza with 2 cups of mozzarella cheese.
Return pizzas to the oven and bake until cheese has melted and crusts darken slightly, about 5 to 7 minutes. Let pizzas rest briefly, then slice with a sharp knife or pizza wheel.
Warmed but still crisp salad veggies give pizza a unique texture that's perfect for lunch or a hearty mid-afternoon tea offering. Serve with a cup of creamy squash or tomato bisque for a vegetarian feast.