Recipe: California Pizza's Tricolore Salad Pizza recipes - 2

TRICOLORE SALAD PIZZA - MENU DESCRIPTION
Source: California Pizza

THIN CRUST PIZZA: Caramelized Parmesan pizza crust topped with chilled arugula, baby red leaf lettuce, radicchio, diced tomatoes and shaved Parmesan cheese with our homemade Dijon balsamic vinaigrette dressing. Also available with grilled chicken breast, sauteed salmon, or grilled shrimp.

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TRICOLORE SALAD PIZZA
From: Larry Flax, Co-Founder, California Pizza Kitchen
Source: KOMO News, Seattle, WA, 7/8/2002
Serves 2

pizza dough for one 12-inch pizza
1/8 cup water
1/8 cup sugar
3 Tbsp. grated Parmesan cheese
FOR THE SALAD TOPPING:
3 cups mixed salad
1/2 cup diced tomatoes
2 oz. Balsamic vinaigrette
1 oz. shaved Parmesan cheese

Roll out pizza dough until thin.

Mix sugar and water to form a simple syrup. Brush syrup over the dough. Top with 3 Tbsp. grated Parmesan cheese.

Bake at 450 degrees F until crisp and bubbly.

TO SERVE:
Add tomatoes to mixed salad (you can use any greens that are in season.) Toss in Balsamic vinaigrette. Place over cooked pizza crust. Top with 1 Tbsp. shaved Parmesan cheese.

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Tricolore Salad Pizza
Adapted from source: Dinner Diary Blog, 7/22/2007

"Caramelized Parmesan pizza crust topped with chilled arugula, baby red leaf lettuce, radicchio, diced tomatoes and shaved Parmesan cheese with our homemade Dijon balsamic vinaigrette dressing. Also available with Chicken or Shrimp."

FOR THE PIZZA CRUST:
8 oz. Neapolitan pizza dough (for a 12-inch crust)
1 Tbsp. corn syrup mixture (2 Tbsp corn syrup mixed with 1 tsp water)
3 Tbsp. grated parmesan cheese
FOR THE DRESSING:
1/2 cup balsamic vinegar
2 tbsp. Dijon mustard
1 tbsp. minced garlic
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 1/4 cups olive oil
FOR THE TRICOLORE SALAD MIX:
1/2 lb. radicchio
1/2 lb. baby arugula
1/2 lb. baby red oak
FOR THE SALAD GARNISH:
6 cups tricolore salad mix (above)
3/4 cup diced tomatoes
1 oz. shaved parmesan cheese

TO MAKE THE PIZZA CRUST:
Brush the syrup over the entire surface of a 12-inch dough. Sprinkle the parmesan over the syrup. (All ingredients should be spread to the edge of the dough.)

Bake pizza, remove from oven and slice. Do not pop bubbles that form! The pizza crust should be bubbly, brown and crispy!

TO PREPARE THE DRESSING:
Combine the ingredients for the dressing; set aside.

TO PREPARE THE TRICOLORE SALAD MIX:
Quarter head of radicchio. Remove the core from each quarter. Using the lettuce chopper, cut the radicchio into 1x1-inch pieces and break apart the leaves. Remove the core from the head of the baby red oak. Use a knife to cut the baby red oak into 1x1-inch pieces. Mix the cut radicchio, arugula and baby red oak.

TO ASSEMBLE THE PIZZA:
Combine the tricolore salad mix, tomatoes and dressing in a container and toss to coat. Place the salad mixture in the center of the sliced pizza leaving 2-inches of dough exposed on the outer edge. Sprinkle the shaved parmesan over the salad.