This white pizza with salad is a simple and easy entrée or appetizer made by topping pizza dough with fresh mozzarella, a tangle of lemon and oil-dressed baby arugula or other greens, and a shower of Parmesan.
White Pizza with Salad
- Quick Glance
- 30 M
- 1 H, 45 M
- Makes 1 12-inch (30-cm) pizza
Special Equipment: Baking stone (optional)
Stretch the pizza dough to a diameter of 12 inches (30 centimeters).
Scatter the mozzarella and garlic evenly over the dough, leaving a 1-inch (3-centimeter) border around the edge. Drizzle some extra-virgin olive oil over the pizza.
Carefully slide the pizza onto the baking stone and bake until the crust is golden and the cheese is bubbling, 10 to 15 minutes.
Place the watercress, pea shoots, baby spinach, or other baby greens in a large bowl. Drizzle with more olive oil and lemon juice to taste and gently toss to coat each leaf.
Remove the pizza from the oven and place it on a cutting board. Top it with the mound of greens and sprinkle with salt and pepper to taste. Grate some Parmigiano-Reggiano over the pizza, slice it into wedges, and dig in. Originally published April 7, 2015.
*How To Use Buffalo Mozzarella For This White Pizza
If using buffalo mozzarella, after you tear it into pieces, place it in a colander or a strainer and set aside over a bowl to drain for at least 10 minutes to prevent your crust from becoming soggy.
Recipe Testers' Reviews
This green pizza recipe makes a simple and delicious dinner. I love white pizza and the greens on top make it a complete meal.
I found it easiest to assemble on a piece of parchment paper, then I slid it onto the stone from an overturned baking sheet. After 1 minute I pulled the parchment paper out from under the crust so it could crisp on the stone.
I might use one less clove of garlic next time, but otherwise I wouldn't change a thing. I couldn't find buffalo mozzarella so I used regular fresh mozzarella that I found at the supermarket.
Loved this. The perfect spring and summer pizza. The combination of the salty Parmesan, lemony pea shoots, and soft mozzarella was fantastic. Do search out the mozzarella di bufala; it makes all the difference. It's pretty wet, and it melts and spreads completely when baked, so I think simply tearing it with your fingers would be far simpler and yield the same result.
I will be making this pizza again.