Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Pizza Salad with Pepato Cheese

Servings: 6


2 whole heads garlic
1/4 cup white wine vinegar
1/8 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
3 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
1 clove garlic, minced
4 cups Yukon gold or red potatoes, cut into 1/2 inch cubes
3 cups red onion, sliced into 1/4 inch rings
3 cups zucchini, cut into 1/2 inch cubes
2 cups gourmet salad greens
1 1/2 cups (4 1/2 ounces) grated Wisconsin asiago cheese
Herbed pizza dough (recipe to follow)
1/2 teaspoon black pepper
24 slices tomato (1/8 inch thick each)
4 ounces prosciutto ham, very thinly sliced
1/2 cup (2 ounces) Wisconsin pepato cheese, shaved

For Herbed Pizza Dough:
1 package dry yeast
3/4 cup warm water (105° F to 110° F)
2 cups flour
1 cup semolina (pasta flour)
1 tablespoon chopped fresh parsley
2 tablespoons olive oil
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh chives
1/2 teaspoon kosher salt
Vegetable cooking spray
3 tablespoons cornmeal

Cooking Directions:

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.

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.

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.

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: 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.

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.

Enter the food name below and we'll give you a few ideas.