The pizza with salad is fresh and truly attractive. It has a thin base and is topped with green salad, mozzarella, and tuna. This pizza is especially suitable for spring/summer when one tends to lose appetite. It’s a good dinner solution and cooks quickly in a non-stick pan or better yet in a small oven.
- Difficulty: Easy
- Cost: Moderate
- Rest time: 1 Hour 30 Minutes
- Preparation time: 2 Hours
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 4 cups Flour
- 1 1/4 cups Water
- 0.88 oz Fresh yeast
- 3 tbsps Extra virgin olive oil
- 1 tsp Fine salt
- 1 Lettuce
- 10.5 oz Mozzarella
- 5.6 oz Tuna in oil (1 package)
Tools
- Pan or non-stick pan with lid
Preparation
Pour the flour, salt, and oil into the food processor bowl and knead the ingredients with the lukewarm water in which the fresh yeast has been dissolved.
Remove the resulting consistent dough but continue to work it in the pizza container. Close the lid and wait for the dough to double for about an hour and thirty minutes.
Then divide the risen dough into four balls and let it rest for about fifteen minutes. Roll out the bases with a rolling pin and cook on the kitchen oven (or a pan) over moderate heat, as you would cook a focaccia, first on one side and then on the other for about 7/8 minutes in total.
Prepare the salad in a salad bowl and season it with salt and olive oil. Finally, place it on the pizza with the sliced mozzarella and canned tuna.
If preferred, for the “Pizza with salad,” you can add tomatoes, vary with shrimp salad topped with pink sauce, etc., certainly good in all ways.
Pizza with salad
Tips for pizza with salad: Prepare pizza bases when you have more time and store them in the freezer wrapped in plastic wrap, to defrost when you don’t have time. This is certainly useful. They will surely be appreciated when you decide at the last minute to offer pizza with salad for dinner. The bases can be topped in any way you like. Also, come and take a peek on Pinterest at The chef who recycles
