The Ultimate Grilled Salad Pizza with Burrata
A unique grilled pizza recipe where the pizza serves as a base for a hearty Italian-style chopped salad. A ‘white pizza’ is created by grilling the dough directly on the grates, then topping it with a creamy ricotta-garlic spread and a three-cheese blend of mozzarella, Parmesan, and pecorino. The finished pizza is then generously topped with a zesty salad made with romaine, cherry tomatoes, cucumber, giardiniera, artichokes, olives, provolone, and salami, all tossed in a red wine vinaigrette.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings (2 slices each)
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Ingredients
- For the Salad:
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon grated Parmesan
- 1 clove garlic, crushed and peeled
- 1/2 cup halved cherry tomatoes
- 1 Persian cucumber, diced
- 1/4 small red onion, sliced
- 1/2 cup drained giardiniera, chopped
- 1/2 cup drained marinated artichoke quarters, chopped
- 1/4 cup pitted black Italian olives, halved
- 2 ounces thickly sliced provolone, cut into strips
- 1 ounce sliced Genoa salami, cut into strips
- 2 hearts of romaine, chopped
- For the Pizza:
- 1 cup fresh ricotta
- 1 clove garlic, finely chopped
- 2 to 3 tablespoons heavy cream or whole milk
- Extra-virgin olive oil, for brushing
- 1 pound prepared pizza dough, at room temperature
- 1 1/2 cups shredded mozzarella
- 1/4 cup grated Parmesan
- 1/4 cup grated pecorino
- Crushed red pepper flakes, for garnish
- Dried oregano, for garnish
Instructions
- Prepare a grill for medium heat.
- Make the Salad Dressing: In a large salad bowl, whisk the red wine vinegar, 1/2 teaspoon salt, pepper, and dried oregano. Slowly whisk in 3 tablespoons of olive oil, then whisk in 1 tablespoon of Parmesan. Add the whole, crushed garlic clove to the dressing to infuse for about 30 minutes.
- Prepare the Pizza Base: While the dressing infuses, stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to create a spreadable consistency. Season with salt and pepper.
- Brush a 14-inch or larger pizza pan with oil. Stretch the pizza dough on the pan into a 12- to 13-inch round and brush the top of the dough with oil.
- Grill the Pizza: Quickly flip the dough from the pan onto the preheated grill grates. Grill, covered, for about 3 minutes until the bottom is golden with grill marks.
- Flip the dough so the grilled side is up. Brush the crust with olive oil, then spread the ricotta mixture almost to the edges.
- Sprinkle with the mozzarella, Parmesan, and pecorino cheeses. Cover the grill and cook for 6 to 7 minutes, until the cheese is melted and the bottom crust is crisp.
- Assemble and Serve: While the pizza finishes cooking, discard the garlic clove from the dressing. Add all the remaining salad ingredients (tomatoes, cucumber, onion, giardiniera, artichokes, olives, provolone, salami, and romaine) to the bowl and toss to coat.
- Remove the finished pizza from the grill and cut it into 8 slices. Sprinkle with red pepper flakes and dried oregano.
- Pile the salad on top of the pizza slices and serve immediately.
Notes
- This recipe involves cooking the pizza dough directly on the grill grates for a smoky, charred flavor.
- Infusing the salad dressing with a whole crushed garlic clove provides flavor without overwhelming the dish with raw garlic.
- Assemble the salad just before serving to ensure the romaine lettuce stays crisp.
- Ingredient substitutions are noted as being available on the source website.
Find it online: https://cookupjoy.com/grilled-salad-pizza/