It has been nearly a week since I last posted anything involving pizza, therefore I’m lagging terribly behind. I’m kidding (not kidding); I could eat pizza for every meal since the template offers so much versatility. This particular recipe was made on a busy weeknight so it’s all very prep-friendly. I’m sure if I made this on a lazy Sunday I would make the dough and the sauce that day. But, fortunately I usually have those things on hand in the freezer. If you don’t, the grocery store has everything you need.
This is a lightened up version for those of you that want to enjoy pizza without the heaviness of traditional pizza. It’s tangy and spicy and fresh and offers crisp greens on top of hot and cheesy pizza. I added some peppers and shallots to the tomato sauce to bulk it up and give it some more flavor. However, this could work without the extra vegetables in the sauce, if you’re really pressed for time.
The greens can be whatever you like. I added some radicchio, a bit of romaine for crunch and some spinach for heartiness. I added some diced red pickled cherry peppers for heat and lightly dressed the salad in a balsamic vinaigrette before topping the hot pizza. The hot peppers are optional, of course. It’s delicious, will keep you satisfied and won’t weigh you down.
Makes one large pizza: Serves four.
- 15 ounces (store-bought or homemade) refrigerated whole wheat pizza dough
- scant handful of cornmeal, for pizza pan
- 1-2 tablespoons olive oil
- flour for board
- 1 shallot, minced
- 2 cloves garlic, smashed peeled and minced
- 1/4 cup minced bell peppers (fresh red or green)
- 3/4 cup tomato sauce (your favorite/whatever is easiest)
- 3/4 cup part skim mozzarella cheese
- 1/4 cup grated parmesan
- 2 cups mixed greens, chopped
- 2-3 tablespoons balsamic vinaigrette
- 1 pickled red cherry pepper, diced (optional)
Place oven rack in center of oven and preheat to 450 degrees F. Remove dough from refrigerator to bring to room temperature. Meanwhile Sprinkle a bit of cornmeal onto a large pizza pan.
Once dough is at room temperature, drizzle oil over rolling in and form dough into a disc. Roll dough out to the size of your pan, or slightly smaller than pan. Note: Dough will be thin once rolled. If dough is springing back when rolling, allow to rest (don’t touch it) for five minutes. If dough is sticking, you may add some flour to your rolling pin and board.
Place dough on prepared pizza pan.
In a small nonstick saucepan add shallot, garlic, and bell peppers. Once fragrant and lightly softened, add tomato sauce. Stir and allow to cook for no more than a minute. Add tomato sauce to prepared pizza dough in spoonfuls. Spread each spoonful around dough to make a thin layer of sauce.
Top sauce with mozzarella and parmesan.
Bake in preheated oven until golden brown at the edges, or about ten minutes. REmove from oven while gently cooling pizza (not too much, just enough so the greens don’t wilt too much).
Dress greens in a mixing bowl with balsamic vinaigrette and top pizza once slightly cooled. Add diced cherry peppers over the top of the dressed salad for extra heat if desired. Slice and enjoy.