Here a garden salad packed with lettuce, bell pepper and avocado rests atop a provolone cheese pizza.
And it’s all drizzled with tangy homemade ranch dressing.
We recommend a knife, fork and plenty of napkins to dig into this pizz’alad!
For a gluten-free pizza crust variation, see Tips.
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.
Want to grill your pizza instead?
Transfer to a lightly floured pizza peel (or inverted baking sheet).
Brush the dough with oil and sprinkle cheese on top.
Slide the pizza onto the hot stone.
Bake until golden and crispy, 8 to 10 minutes.
Meanwhile, toss lettuce, bell pepper, avocado, mushrooms and tomatoes in a large bowl.
Mash garlic and salt together with a fork in a small bowl to make a coarse paste.
Stir in sour cream, buttermilk, chives and dill until combined.
When the pizza is done, transfer to a large cutting board and let cool for 5 minutes.
Drizzle 2 tablespoons of the dressing over the pizza.
Mound the salad in the middle and drizzle with the remaining dressing.
Top with alfalfa sprouts and serve immediately.
Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months.
Defrost in the refrigerator overnight.
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; kill 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
