Salad Pizza

My two favorite foods are a study of opposites.  I have pizza in one hand, warm and saucy with rich cheese and acidic tomatoes brushed over crispy crust.  In the other hand salad, crispy and fresh with herbaceous notes and creamy avocado drizzled with rich olive oil and acidic lemon.  Can you think of anything more delicious than the two wonderful worlds of pizza and salad meshed together into one big saucy, crunchy, crispy, and fresh bite?

Salad Pizza

Serves 3-4 

Ingredients:

1-12 inch gluten free pizza crust

1 cup organic marinara sauce

½ cup Kite Hill Almond Ricotta Cheese

½ cup button mushrooms, sliced (optional)

¼ cup kalamata olives, chopped (optional)

½ tsp. dried oregano

pinch sea salt

2-3 fresh basil leaves, torn

Salad:

3 cups baby arugula

1 bulb fennel, shaved thin

juice of 1 lemon

¼ cup olive oil

sea salt

cracked pepper

½ avocado, sliced thin 

Directions:

Preheat oven to 425. Build your own pizza, spread out sauce and layer toppings (optional, your choice). Dollop with spoonfuls of almond ricotta cheese and finish with a sprinkle of sea salt, oregano, and fresh basil.

Place on bottom rack of oven for 14-16 minutes or until golden brown.

While crust is cooking, place arugula, fennel, lemon juice, olive oil into a large bowl and toss to coat.

Remove pizza from oven and immediately top with salad mixture. Finish salad with avocado slices and serve immediately.