Pizza Salad with Pepato Cheese

Pizza Salad with Pepato Cheese

servings
6

Ingredients
































Cooking Instructions

1

Remove white papery skin from heads of garlic. (Do not peel or separate cloves). Wrap each head separately in foil. Bake at 350°F for 1 hour; let cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp, discarding skins. In a food processor, place garlic pulp, white wine vinegar, salt and white pepper; process until blended. Slowly add olive oil to processor; process until smooth. Reserve 2 tablespoons garlic mixture; set aside. Pour remaining garlic mixture into a large bowl; set aside.


2

In a large Ziploc bag, combine parsley, balsamic vinegar, thyme and minced garlic. Add potato, onion and zucchini; seal bag. Mix well; marinate for 1 hour.


3

In a foil-lined jelly roll pan, arrange potato mixture in a single layer. Broil for 35 minutes, or until vegetables are browned, stirring every 10 minutes. Add potato mixture and salad greens to garlic mixture in bowl; toss well.


4

Sprinkle 1/4 cup asiago over each prepared pizza crust; sprinkle with pepper. Bake at 375°F for 20 minutes or until lightly browned. Brush crusts with reserved 2 tablespoons garlic mixture. Arrange 4 tomato slices on each crust; top each with prosciutto, potato mixture and pepato. Serve at room temperature.


For herbed pizza dough:


1

In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Stir in flour and next six ingredients; combine to form a semi-stiff dough. On a lightly floured surface, knead dough 6 or 7 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°F) free from drafts, for 1 hour or until doubled in bulk.


2

Punch dough down; turn onto a floured surface. Divide dough into 6 equal portions; roll each into a very thin 8-inch circle. Place crusts on heated pizza stones or large baking sheets sprinkled with cornmeal. Top and bake according to previous recipe directions.


Ingredients
































Cooking Instructions

1

Remove white papery skin from heads of garlic. (Do not peel or separate cloves). Wrap each head separately in foil. Bake at 350°F for 1 hour; let cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp, discarding skins. In a food processor, place garlic pulp, white wine vinegar, salt and white pepper; process until blended. Slowly add olive oil to processor; process until smooth. Reserve 2 tablespoons garlic mixture; set aside. Pour remaining garlic mixture into a large bowl; set aside.


2

In a large Ziploc bag, combine parsley, balsamic vinegar, thyme and minced garlic. Add potato, onion and zucchini; seal bag. Mix well; marinate for 1 hour.


3

In a foil-lined jelly roll pan, arrange potato mixture in a single layer. Broil for 35 minutes, or until vegetables are browned, stirring every 10 minutes. Add potato mixture and salad greens to garlic mixture in bowl; toss well.


4

Sprinkle 1/4 cup asiago over each prepared pizza crust; sprinkle with pepper. Bake at 375°F for 20 minutes or until lightly browned. Brush crusts with reserved 2 tablespoons garlic mixture. Arrange 4 tomato slices on each crust; top each with prosciutto, potato mixture and pepato. Serve at room temperature.


For herbed pizza dough:


1

In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Stir in flour and next six ingredients; combine to form a semi-stiff dough. On a lightly floured surface, knead dough 6 or 7 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85°F) free from drafts, for 1 hour or until doubled in bulk.


2

Punch dough down; turn onto a floured surface. Divide dough into 6 equal portions; roll each into a very thin 8-inch circle. Place crusts on heated pizza stones or large baking sheets sprinkled with cornmeal. Top and bake according to previous recipe directions.


Tagged in: Asiago Pepato Salad

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