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.
Ingredients
Pizza
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
Salad
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
Directions
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.