Pizza Salad With Olive Lemon Vinaigrette

Yesterday was a public holiday and I took the opportunity to bake fish in papilotte again and at the same time make some  Pizza Salad  to go with it. I am very much inspired by Barry C. Parsons of  Rock Recipes .His blog is really inspirational and I love every piece of recipe there . And this is one example of a good pizza recipe. He makes salad on flatbread and pizza base !  Very creative and refreshing. Thanks , Barry , for this wonderful idea to serve salad on pizza crust !  Pizza salad can be served as a starter course or light lunch or dinner but I served it together with my baked fish . Needless to say we had a wonderful dinner . While all malaysians are out celebrating the nation's Independence Day at restaurants, both Daddy and I had our meal at home :)

I chose tomatoes, organic bean sprouts, pineapple slices , red onion rings and my favourite fresh button mushrooms sauteed in garlic and balsamic vinegar for my pizza salad toppings :)  and garnish with grated cheddar cheese. The pizza crust is so crunchy on the outside and a softer inside and it goes well with the salad toppings.  A keeper for sure and I know my Joanna will love this. A healthy pizza salad !  you can try making this and I am sure you will love this as much as I do.

One for me and one for Daddy LOL! poor  Daddy, he misses having meat for his dinner and I am so thankful that he did not complain. I make him eat more of the baked fish , after all he requested for the fish . Second time baking the fish in papilotte :)  A request from a meat eater... it must be really good then. If you wish for the fish papilotte recipe click here .  

this is a wonderful salad topping...full of nutrients

this is the baked fish in papilotte ....this time round, I used

spring onions instead of parsley...it tasted just as good :)

luscious looking piece of baked fish

no wonder there is a demand for it :p

these two are great accompaniments for each other

nice piece of pizza salad ....healthy and delicious too

it is crunchy on the outside and soft on the inside

and with the delicious salad toppings...omg ! it is indeed 

a slice of heaven on earth and sinless too :)) 

yummy !

Pizza Salad ( inspired by Barry C. Parsons )

Pizza Dough: Enough for 3 servings

2  cups all purpose flour
½  packet instant yeast
1/8  cup extra virgin olive oil
3/4 cups lukewarm water
¼  tsp sea salt

Method:

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into portions and allow to rest for 20 minutes before rolling your dough into the desired size.

Salad ingredients:

Organic bean sprouts

Cherry tomatoes - halves

fresh button mushrooms cut into slices

and saute  with garlic and balsamic vinegar

Fresh pineapple – slices

1 Red onion – slice  thinly into rings

garnish

Cheddar cheese  -  * optional

Olive Oil  lemon vinaigrette

3 tsp of olive oil

Ground black pepper

Bird eye’s chillies – chopped

A pinch of salt

½  tbsp  lemon juice

Method:

Mix the  salad ingredients together  together in a salad bowl . Leave aside.

Mix the vinaigrette ingredients together  in a small bowl and let it rest for 10 minutes to allow all the ingredients to infuse  into the oil.  Pour it on the salad mixture  and mix well.

To prepare the pizzas:

Preheat your  oven half an hour at 200 ° C  .

Stretch or roll your pizza dough into 8 inch rounds and place one on a greased baking sheet.

Bake for 20-25 minutes till it is crispy and golden brown. 

Take it out and leave it to cool off for 5 minutes . 

Top the baked pizza crust with the salad and garnish with the grated cheddar cheese.  Serve with baked fish in papilotte .

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