Salad Pizza
With Mazola® Vegetable Oil
SERVING SIZE
1 (12-INCH) PIZZA
TOTAL TIME
30 MINUTES
SKILL LEVEL
BEGINNER
Ingredients:
CRUST:
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann’s Pizza Yeast OR Fleischmann’s Quick Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)*
- 3 tablespoons Mazola Vegetable Oil
TOPPINGS:
- 1 tablespoon Mazola® Canola Olive Oil Blend
- 1/4 teaspoon garlic powder
- 2 cups (8 ounces) shredded mozzarella cheese
- 1/4 cup chopped onion
- 1/4 cup chopped or thinly sliced carrots
- 4 cups chopped romaine lettuce
- 1 cup chopped fresh tomatoes OR halved grape tomatoes
- 1/4 cup prepared Italian salad dressing
- 1/4 cup shredded Parmesan cheese
Instructions:
- Preheat oven to 425°F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Yeast, allow dough to rest 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- Brush crust with 1 tablespoon oil and sprinkle with garlic powder. Combine mozzarella cheese, onions and carrots; spread over the crust.
- Bake on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust is browned. Remove from oven and let cool 2 to 3 minutes. While pizza is baking, toss together lettuce, tomatoes and Italian salad dressing. Spread over pizza and sprinkle with Parmesan cheese. Serve immediately!
*If you don’t have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
