Fresh Mozzarella Pizza & Romaine Salad with Spicy Chile Dressing

Fresh Mozzarella Pizza & Romaine Salad

with Spicy Chile Dressing

Group Created with Sketch. 45 min
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500 Calories Or Less
Mediterranean
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    3 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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Tonight, we’re giving classic pizza a fresh twist: topping it with the crisp salad typically served on the side. Layers of savory tomato sauce and melted mozzarella get refreshing contrast from a romaine and cucumber salad—tossed with fresh basil and a creamy, spicy dressing made with quark cheese and Calabrian chile paste. Be sure to hold off on topping the pizza until just before serving to preserve the salad’s crunchy texture!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; thinly slice the leaves. Halve the cucumber lengthwise; thinly slice crosswise.

Make the sauce:
2 Make the sauce:

In a bowl, combine the tomato sauce, garlic paste, and a drizzle of olive oil. Season with salt and pepper to taste.

Assemble & bake the pizza:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce and mozzarella cheese (tearing into small pieces before adding). Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until the cheese has melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.

Make the dressing:
4 Make the dressing:

While the pizza bakes, in a bowl, whisk together the quark cheese, vinegar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

Make the salad:
5 Make the salad:

While the pizza continues to bake, pick the basil leaves off the stems; discard the stems. Just before serving, in a large bowl, combine the lettuce, cucumber, and basil (tearing the leaves just before adding); season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Top ⅔ of the baked pizza with ⅔ of the salad (you will have extra pizza and salad). Divide the topped pizza between 2 dishes. Enjoy!

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1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; thinly slice the leaves. Halve the cucumber lengthwise; thinly slice crosswise.

2 Make the sauce:

In a bowl, combine the tomato sauce, garlic paste, and a drizzle of olive oil. Season with salt and pepper to taste.

Make the sauce:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan. Rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the sauce and mozzarella cheese (tearing into small pieces before adding). Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until the cheese has melted and the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.

4 Make the dressing:

While the pizza bakes, in a bowl, whisk together the quark cheese, vinegar, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

Make the dressing:
Make the salad:
5 Make the salad:

While the pizza continues to bake, pick the basil leaves off the stems; discard the stems. Just before serving, in a large bowl, combine the lettuce, cucumber, and basil (tearing the leaves just before adding); season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to combine. Season with salt and pepper to taste.

6 Plate your dish:

Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Top ⅔ of the baked pizza with ⅔ of the salad (you will have extra pizza and salad). Divide the topped pizza between 2 dishes. Enjoy!

Plate your dish: