Salad Pizza #recipe #baking #pizza
Pan Pizza with Salami and a Shaved Endive, Arugula and Fig Salad
For the Dough:
Recipe makes 1 pan pizza in a quarter sheet pan – 9×13” or 10×15” both work.
400G (1½ c + 3 Tbsp) Warm Water
1 Tsp Active dry Yeast
2 Tsp Honey or Sugar
1 Tbsp Olive Oil
500G (3 1/2 c) Flour
1 1/2 Tsp Kosher Salt
Toppings - Salami, Fresh Mozzarella, Shallots
The Salad Part: (mix everything in a large bowl)
3-4 Heads Belgian Endive - Shaved
Haldfull Arugula
1 Shallot - finely sliced
6-8 Figs - quartered
Drizzle Olive Oil
Juice from 1/2 Lemon
Pinch Salt
Fresh Pepper
In a large bowl add all your dough ingredients. Mix well with a wooden spoon. Cover and let rise for at least 2 hours at room temp.
Oil you baking sheet. Dump out dough and stretch to cover the pan. Let it rest for 20 mins and stretch again if it keeps springing back on you. Let rise uncovered for an hour at room temp. It should almost double in size and will hold a slight indentation when you poke it.
Preheat oven as hot as it will go placing rack in center of the over. I baked this at 550°F (~285°C). Top pizza with salami, cheese and shallots. Bake pizza for 10 – 12 minutes, depending on oven temp. Once you see a slight bit of browning after those initial 12 or so minutes, set the oven to broil and let that pizza get bubbly and crisp on top. It usually takes 3-4 mins on broil. Keep an eye on it so you don’t completely burn it. I’ve come very close before…
Remove from oven and let cool slightly. Top with your salad and eat up!
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Creamy Macaroni Salad
Get the Recipe:
⭐️ Macaroni salad is a creamy pasta salad that never disappoints. You can make it with simple veggies and a tangy mayo-yogurt dressing.
The result is a delicious summer salad with a cooling crunch and luscious creaminess. You can make it ahead and serve it as a main or side dish for potlucks, picnics, and barbecues.
⭐️ Ingredients
½ pound (230 grams) pasta elbow macaroni or other
1 cup (150 grams) frozen peas
1 red bell pepper diced
1 carrot grated
1 red onion finely chopped
1 rib celery thinly sliced
½ cup dill pickles chopped
MACARONI SALAD DRESSING
½ cup (120 grams) vegan mayo or regular mayo
½ cup (130 grams) Greek yogurt or non-dairy yogurt
2 tablespoons (30 grams) apple cider vinegar
1 tablespoon (15 grams) mustard yellow or Dijon
1 tablespoon (12 grams) sugar
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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