Directions for: Matt Dunigan's Pizza Salad Sandwich
Ingredients
Pizza2 lb(s) pizza dough
2 Tbsp roasted garlic oil
2 cup grated provolone cheese
cup grated Parmesan cheese
Flour and rolling pin
Salad3 cup mesculine lettuce
cup fresh basil leaves torn
cup sliced red onion
1 cup fresh tomatoes chopped
Salt and pepper
2 Tbsp balsamic vinegar
1 Tbsp olive oil
OR Premade balsamic dressing
To AssembleDirections
Pizza Salad To Assemble1. Divide the dough into 6 equal sized pieces. Roll them into round balls with your hands.
2. Lightly dust a wooden board, a clean baking tray and your rolling pin with flour.
3. Roll out each piece of dough into 5 inch circles. Place them on the dusted tray.
4. Brush the pizza dough with garlic oil.
5. In a medium bowl combine both cheeses.
6. Being pizza dough and bowl of cheese to bbq.
7. Preheat grill moderate high heat (450-475F) (232C-245C).
8. Oil the grill to help prevent sticking.
9. Place the rounds of dough directly on the grill oil side down.
10. Close the lid and cook for approximately 2-3 minutes or until the dough has puffed and the bottom is golden brown.
11. Brush the other side with garlic oil.
12. Flip the dough and cook the other side. Quickly brush the cooked side of the dough with garlic oil and sprinkle with both cheeses.
13. Close the lid of the barbeque and continue to cook until the bottom is golden brown and cheese is melted and golden brown gooey.
14. Remove from the grill.
15. Place all the ingredients for the salad in a bowl and drizzle with balsamic dressing or balsamic and olive oil. Season with salt and pepper.
16. Place the salad on top of the pizza and fold over.
17. Cut into 2 wedges.
18. Serve and enjoy.
See more: Main, Grill, Vegetables, Lunch, Cheese, Italian, Salad, Snack, Picnic, Bake, BBQ