Salad + Pizza = one awesome meal!
Tricolore Salad Pizza is the best of two worlds. Whoever thought of the idea is a genius. Simple spring mix salad with tomatoes a top of honey caramelized parmesan pizza crust, drizzled with dijon balsamic vinaigrette and shaved parmesan. Yum, yum and more yum!
I recently fell in love with CPK’s Tricolore Salad Pizza. Such a simple idea that is amazingly good!
Sweet, caramelized and golden pizza crust, perfectly balanced with dijon balsamic vinaigrette salad. It’s all in the pizza crust and I made my version using frozen puff pastry (oh, and mine is not so round:). It’s light, crispy and flaky. Smothered in honey, parmesan cheese and baked until golden.
I went beyond the basic and added garlic and lemon juice to the dijon balsamic vinaigrette for a more balanced dressing. Drizzled over spring mix and served a top of the pizza crust. Quick, easy and homemade.
What I love about this recipe is that since it’s served cold, you can prepare the pizza crust in advance and serve it later. You can top it with grilled chicken, shrimp, or salmon for a more protein packed meal. I also like to take some pizza crust edges and crush over the salad. Bits of golden brown, crispy crust a top of the salad not only looks pretty but taste pretty…..awesome.
Do you guys have any favorites at CPK?
- 1 puff pastry sheet (I used one Pepperidge Farm Puff Pastry Sheet from the 17.3 oz/1.1 lbs box)
- ⅓ cup olive oil
- 2 Tbsp. honey
- ⅔ cup grated parmesan cheese
- sea salt & fresh ground pepper
- ⅓ cup extra-virgin olive oil
- 3 Tbsp. balsamic vinegar
- 2 tsp. Dijon mustard
- 1 large garlic clove, pressed
- 1 tsp. lemon juice
- sea salt & fresh ground pepper
- 5 oz. spring mix
- 1 large tomato, cut into chunks
- ⅓ cup shaved parmesan cheese
- Preheat the oven to 400F.
- In a small bowl, whisk together the olive oil and honey (it does not have to be smooth). Season with salt and pepper; set aside.
- Thaw out the pastry sheet according to box instructions.
- Take one pastry sheet and cut it in half (Note: as mentioned above, I used one Pepperidge Farm Puff Pastry Sheet, which I cut in half to make two pizzas, so if using another brand you may or may not have to cut in half depending on size. There is no perfect portion so use your stomach senses :).
- Roll out one pastry half on floured surface ¼"-inch thick. It does not have to to be perfect. Transfer to parchment lined baking sheet. Brush with the olive oil and honey mixture. Pierce the pastry with a fork to prevent bubbling.
- Bake in the oven for 6 minutes. Remove from the oven (if pastry bubbles up, lightly pierce with fork before adding parmesan). Sprinkle with ⅓ cup parmesan cheese and continue baking for additional 4 minutes or until lightly golden. Remove from the oven and brush lightly with additional olive oil and honey mixture; cool completely. (Note: keep an eye on the pastry during the second part of baking as the parmesan cheese burns very fast and easily! Your baking time may vary a bit, depending on the oven).
- Follow steps 5-6 to prepare the second half of pastry.
- Whisk the ingredients in a small bowl; season with salt and pepper.
- In a large bowl, combine the spring mix with tomatoes. Drizzle with vinaigrette and mix together.
- To assemble: top the salad greens in the center of pizza crust; add shaved parmesan and enjoy! (Optional: with hands, break off some of the pizza crust edges and crush over the salad)