Updated: Apr 27, 2020
What could be better than a Pizza and a Salad? We had this a few years ago when on holiday in South America and it was a great combo. I thought about again when going through boxes and came across my journal from the trip and decided to recreate it for dinner tonight.
Pizza crust of choice, I used 2 packages of Wewalka Bistro Style, cut into 6-inch rounds
1 cup of Asiago Cheese, grated
1 cup of Monterey Jack Cheese, grated
1 cup of artichoke hearts, finely chopped
2 tablespoons olive oil
1 teaspoon balsamic vinegar
pinch of chili powder of choice
salt and pepper to taste
3 hearts of Romaine, chopped
3 English cucumbers, chopped
3 medium tomatoes, seeded and chopped or a pint of cherry tomatoes, halved.
1 medium onion, thinly sliced
1 avocado, chopped
2 cloves of garlic, minced
Hand full's of fresh Basil and Italian Parsley, chopped
2 tablespoons of balsamic vinegar
2 tablespoons of Olive Oil
Salt and pepper to taste
Preheat oven as directed on pizza crust package
Place artichoke hearts, chili powder, salt and pepper, vinegar, and olive oil in a bowl and whisk to combine. Spread over pizza crust and top with a mixture of the cheeses, and bake as directed until crust is golden and cheese are bubbling.
In another bowl place onions, garlic, salt and pepper, vinegar, and olive oil in a bowl and whisk to combine and coat. Set aside to rest as pizza crusts are baking.
Once the crust has set, about 2 minutes from the oven, place the balance of the ingredients in the bowl with the onions, toss to coat and combine.
Mound salad on pizza and enjoy it.