Two-Cheese Pizza with Iceberg Chopped Salad

Two-Cheese Pizza

with Iceberg Chopped Salad

4 Servings
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Chefs, it’s pizza night! In this recipe, we’re bringing you an authentic, gourmet pizzeria experience, right in the comfort of your own home. You’ll dish up a thin-crust pizza topped with tomato sauce and two kinds of cheese. As a side, you’ll make a tangy chopped salad using chickpeas, bell pepper, feta and cucumbers. Dressed with a delicious honey vinaigrette, this salad makes the perfect pairing for a good old-fashioned slice.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
Two-Cheese Pizza with Iceberg Chopped Salad
Title
  • 1 lb Pizza Dough
  • 1 cup Cooked Chickpeas
  • 1 15-Ounce Can Tomato Sauce
  • 4 oz Mozzarella Cheese
  • 2 stalks Celery
  • 1 Red Bell Pepper
  • 1 English Cucumber
  • 1 head Iceberg Lettuce
  • 1 bunch Basil
  • 3 oz Crumbled Feta Cheese
  • 2 oz Parmesan Cheese
  • 2 Tbsps Red Wine Vinegar
  • 2 tsps Honey
  • 1 tsp Italian Seasoning
time-saving
tips & techniques
Fresh Mozzarella
Basil
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Thinly slice the celery. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber into half-moons. Remove and discard the core of the lettuce; roughly chop the leaves. Remove and discard the stem, seeds and ribs of the bell pepper; medium dice the bell pepper. Grate the mozzarella and Parmesan cheeses. Pick the basil leaves off the stems; discard the stems.

Prepare the pizza dough:
2 Prepare the pizza dough:

Lightly oil a large sheet pan. On a clean, dry work surface, using a rolling pin (or wine bottle) and your hands, gently roll out and stretch the pizza dough to a ¼-inch thickness. Place the rolled-out dough onto the oiled sheet pan; gently rub the dough into the pan to coat the bottom in oil.

Assemble the pizza:
3 Assemble the pizza:

Spread as much of the tomato sauce as you’d like (you will have extra) onto the prepared pizza dough, leaving the edge of the dough exposed to form a crust. Evenly top with the grated mozzarella and Parmesan cheeses; season with salt and pepper.

Bake the pizza:
4 Bake the pizza:

Place the sheet pan in the oven and bake 12 to 14 minutes, turning halfway through, or until the mozzarella cheese has melted, the crust of the pizza is lightly browned and the dough is cooked through. Remove from the oven and set aside to cool slightly before serving.

Make the vinaigrette & assemble the salad:
5 Make the vinaigrette & assemble the salad:

While the pizza bakes, in a small bowl, combine the honey, vinegar and Italian seasoning; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined. In a large bowl, combine the lettuce, bell pepper, chickpeas, cucumber and celery. Add enough of the vinaigrette to coat the greens (you may have extra); toss gently to mix. Transfer to a serving dish and top with the feta cheese.

Serve your dish:
6 Serve your dish:

Transfer the pizza to a cutting board or serving platter. Garnish with the basil (roughly chopping the leaves before adding). Serve with the chopped salad on the side. Enjoy!

Tips from Home Chefs

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Two-Cheese Pizza

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 500°F. Wash and dry the fresh produce. Thinly slice the celery. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber into half-moons. Remove and discard the core of the lettuce; roughly chop the leaves. Remove and discard the stem, seeds and ribs of the bell pepper; medium dice the bell pepper. Grate the mozzarella and Parmesan cheeses. Pick the basil leaves off the stems; discard the stems.

2 Prepare the pizza dough:

Lightly oil a large sheet pan. On a clean, dry work surface, using a rolling pin (or wine bottle) and your hands, gently roll out and stretch the pizza dough to a ¼-inch thickness. Place the rolled-out dough onto the oiled sheet pan; gently rub the dough into the pan to coat the bottom in oil.

Prepare the pizza dough:
Assemble the pizza:
3 Assemble the pizza:

Spread as much of the tomato sauce as you’d like (you will have extra) onto the prepared pizza dough, leaving the edge of the dough exposed to form a crust. Evenly top with the grated mozzarella and Parmesan cheeses; season with salt and pepper.

4 Bake the pizza:

Place the sheet pan in the oven and bake 12 to 14 minutes, turning halfway through, or until the mozzarella cheese has melted, the crust of the pizza is lightly browned and the dough is cooked through. Remove from the oven and set aside to cool slightly before serving.

Bake the pizza:
Make the vinaigrette & assemble the salad:
How to Build Any Vinaigrette
5 Make the vinaigrette & assemble the salad:

While the pizza bakes, in a small bowl, combine the honey, vinegar and Italian seasoning; season with salt and pepper to taste. Slowly whisk in 1 tablespoon of olive oil until well combined. In a large bowl, combine the lettuce, bell pepper, chickpeas, cucumber and celery. Add enough of the vinaigrette to coat the greens (you may have extra); toss gently to mix. Transfer to a serving dish and top with the feta cheese.

6 Serve your dish:

Transfer the pizza to a cutting board or serving platter. Garnish with the basil (roughly chopping the leaves before adding). Serve with the chopped salad on the side. Enjoy!

Serve your dish:
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