Light, Fresh & Decadent. A Pizza-Salad Lunch with Mom.
I’m really lucky. My parents are awesome and they live right down the street from us which means I get to visit them all the time. Sometimes I’ll drop by while I’m walking the dogs, or Oliver and I will bring take-out sushi and we’ll have a light dinner on their deck. It’s the little things we learn to appreciate the most.
Today, I asked mom if she wanted to make Pesto-Pizza Salad with me. “YES!” she exclaimed, before I could finish the sentence. So we did – and she LOVED IT, as did my Dad – who quickly made himself visible as soon as we were about to eat, lol.
Pizza Salad is the perfect light summer lunch. Satisfyingly decadent, yet light & fresh.
Why You’ll Love it:
Light, healthy & made with “Smart Short-Cuts”
There is no shame in my game. I will take “Smart Short-Cuts” when cooking. Smart Short-Cuts are easy ways to save on time without sacrificing taste, quality or healthy ingredients.
For the Pizza-Salad, I used these Smart-Short Cuts:
+ Pre-made Cauliflower Pizza Crust, Gluten-free.
+ Store-bought Pesto, but not in the jar. I go to the refrigerated section & choose a brand with simple, real ingredients.
+ Pre-washed, pre-cut Spring Greens.
Simple Ingredients: Pesto, Fresh Tomato, Feta, Red Onion & Spring Greens tossed ever-so- lightly in an Olive Oil & Balsamic Vinaigrette. Delish!!
EASY to make: Crisp the Crust, Layer on Pesto, Tomatoes, Red onion, Feta. Broil, then finish by piling on the fresh Spring Greens tossed with Olive oil & Balsamic.
Make it with us!
The Finished product! I like to sprinkle a little Feta & Toasted Pine Nuts on top to add a little “flair.”
Dad approved! He decided to make an appearance as soon as we were ready to EAT and he absolutely loved this pizza. You have to try!
Gluten-Free | PESTO PIZZA SALAD with Cauliflower Crust
Ingredients
- 1 10″ Cauliflower Pizza Crust, Gluten-free, Frozen
- ¾ cup Pesto, fresh store-bought or make it yourself
- 1 Large Heirloom Tomato, sliced thin
- Red onion, sliced thin, to taste
- ¾ cup Feta, crumbled
- 2 large handfuls, Spring Mix Salad Greens
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- Salt & Pepper
Instructions
- Heat oven to 425-degrees.
- Place pizza crust in the oven directly on the rack and let it crisp (about 5-6 minutes).
- Remove, let cool slightly. place on a baking sheet or pizza pan to begin layering.
Layer
- Spread pesto sauce evenly over the crust, followed by tomatoes in a single layer, red onion, and finally sprinkle 1/2 cup of the feta over entire pizza, saving 1/4 cup for later.
Broil
- Place pizza in the oven on “broil” until feta is lightly golden, about 3-5 minutes depending on your oven. keep an eye on it!
Make Salad
- In a medium mixing bowl, whisk together the olive oil, balsamic, salt & pepper. add the spring salad greens & toss lightly.
Top Pizza
- Evenly pile salad on top of the pizza, sprinkle on the remaining 1/4 cup of feta. slice & serve!
