For more than a year I’d just been staring at my torn-out Prevention magazine page that gave the directions for Salad Pizza. I just couldn’t fathom it—salad atop golden-brown pizza crust? As my hubby remarked when he bit into this entree last evening, “Are you sure this thing doesn’t have meat on it?” At the outset I puzzled over the same matter. Except for browning the pizza dough in an oven for 8 minutes, the resulting “pizza” wasn’t even warmed. How did this work?
Yet Prevention vowed that a somewhat sizable helping of the pizza contained only 410 calories even when served with a 5-ounce glass of red wine (in our case, a 5-ounce glass of sparkling red grape juice.) And our wonderful fresh lettuce formed the base of it all.
Besides enjoying dining on more of the lettuce, Hubby liked the finished product because it called for 1/4-cup walnuts sprinkled over it. No one can deny that the walnut is the Grand Pooh-Bah of cholesterol-lowering nuts—supposedly even better for a person than the more tasty almonds, pecans, or pistachios. But walnuts seem bitter and bland to me. I go for the tastier but less power-packed nut snacks.
In this melange, however, the walnuts are sprinkled on as pizza toppings alongside feta cheese, tomatoes, green onions, and the like, so they absorb the flavors of that which is around them. Walnuts provided a crunch to the topping that made this dish all the more unusual.
Dining on this amazing pizza made us sad we hadn’t planted more red-leaf lettuce; it’ll be gone all too soon, but my new, memorable recipe for Salad Pizza will prompt us to put in more lettuce rows next year.
1 13-ounce package refrigerated pizza dough (tested with Pillsbury brand)
2 cups torn red-leaf lettuce
3 Roma tomatoes, chopped
1/2 diced small red onion
4 ounces crumbled feta cheese
1/4 cup chopped walnuts
1/4 cup chopped green onion
2 tablespoons dried herbs (I used a mixture of Italian seasoning and parsley)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon salt (or salt substitute)
On nonstick baking sheet pat pizza dough into a thin circle or rectangle. Bake according to package directions. Let cool. Top with torn lettuce, tomatoes, onion, cheese, walnuts, green onion, and herbs. Combine olive oil, balsamic vinegar, and salt substitute. Drizzle over entire pizza topping. Makes 4 servings.