Tuesday, March 10, 2009

CPK Tricolore Salad Pizza

I'm sitting here at work, stomach growling, thinking, "If I could have anything I wanted to eat right now, what would it be?" Suddenly a picture and a taste run through my brain waves - California Pizza Chicken Tricolore Salad Pizza. Oh how I long for the taste of this out of the world, nothing tastes like it, salad/pizza. Look at this picture....you can't tell me that doesn't look yummy (minus the tomatoes).Here it is:

Tricolore Salad Mix
1/2 lb. radicchio
1/2 lb. baby arugula
1/2 lb. baby red oak

1. Quarter head of radicchio.
2. Remove the core from each quarter.
3. Using the lettuce chopper, cut the radicchio into 1" x 1" pieces and break apart the leaves.
4. Remove the core from the head of the baby red oak.

5. Use a knife to cut the baby red oak into 1" x 1" pieces.
6. Mix the cut radicchio, arugula and baby red oak.


Tricolore Salad Pizza
8 oz. Neapolitan pizza dough (12")
1 Tbs. corn syrup mixture
3 Tbs. Parmesan cheese

Salad Garnish
6 c. tricolore salad mix (recipe above)
3/4 c. diced tomatoes
2 oz. Dijon balsamic vinaigrette
1 oz. shaved Parmesan cheese

All ingredients should be spread to the edge of the dough

1. Brush the syrup over the entire surface of a 12" dough.
2. Sprinkle the Parmesan over the syrup.
3. Cook pizza, remove from oven and slice. Do not pop bubbles that form! The pizza crust should be bubbly, brown and crispy!
4. Combine the salad mix, tomatoes and dressing in a container and toss to coat.
5. Place the salad mixture in the center of the sliced pizza leaving 2" of dough exposed on the outer edge.
6. Sprinkle the shaved Parmesan over the salad.

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