Recipe by: Lisa Prince
Salad Pizza
Chef Tim Groody shared this recipe with me on an episode of Flavor, NC. I have changed it just a touch. This pizza is perfect for spring and summer! It is fresh and full of flavor, great for an appetizer or a meal. Also, thanks to Stick Boy Bread Co. in FV for the delicious fresh made pizza dough.
Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: tomato, basil baby greens, asparagus
Ingredients
Pizza:
Vinaigrette:
Directions
Pizza and Vinaigrette:
Combine Vinaigrette and set aside.
Roll pizza dough into a rectangle or circle depending on the shape of your grill. This works best with a gas grill or a large charcoal grill so you can control the heat.
Combine 4 tablespoons EVOO, minced garlic, 1 tablespoon balsamic vinegar, salt and pepper. Brush pizza dough with EVOO mixture and place on hot grill.
Can move ½ turn to produce cross marks on crust. Flip when toasted to a cooler side of the grill or reduce heat on gas grill.
Brush with EVOO mixture and top with tomatoes, asparagus and cheese.
Close grill or cover until cheese melts.
Toss baby greens and basil with vinaigrette.
Remove pizza from grill and cover with salad. Sprinkle with fresh basil.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.