Friday 27 October 2017

Salad Pizza

Salad Pizza. Yep. Salad on pizza. And spoiler... it was freakin' delish.

Firstly, I love a crisp zingy salad to go with my pizza. It cuts through all that decadent melty cheese but most of the time I never end up making a salad and just devour the pizza as is. But this whole Salad Pizza, salad on the pizza. It's a revelation. Fresh, satisfying, zingy, cheesey, even healthy and it's pizza. Who doesn't love pizza?

Salad Pizza | Los Angeles Cult Recipes | salt sugar and i.JPG

You start off by brushing the base with a sort of egg-wash to make the sesame and poppy seeds stick, then smother the base with garlic, onion and mozzarella. Bake until golden then allow to cool, I couldn't wait as usual so mine was still warm. Smoosh over creme fraiche (I used greek yoghurt as thats all we had and it was still delicious) and top with your salad mix thats full of tomatoes, mixed lettuce leaves, feta, onion and dressed in a lemon vinaigrette. Top with avo and there you have it. Salad Pizza.

Salad Pizza | Los Angeles Cult Recipes | salt sugar and i.JPG

Salad Pizza | Los Angeles Cult Recipes | salt sugar and i.JPG

The recipe comes from a cookbook which I was kindly sent call Los Angeles Cult Recipes by Victor Garnier Astorino, it's pretty self explanatory, it's full of iconic recipes from all over LA. From Hollywood Hills to Venice Beach featuring local farmers markets and iconic restaurants. It's not your typical styled cookbook book and has more of a feel like you are flicking through someones holiday snaps. Now, my only experience of Los Angeles is LAX Airport where all I remember is the huge and delicious and huge Cobb Salad I had. You don't get Cobb salad here so this was novelty. Did I mention it was huge? I also don't have any other Cobb Salad to compare this too so if you know of one I should try, I'm up for it. Oh and I also remember taking your shoes off through security and that once you were through security there was next to nothing to eat, see or do. Tip: bring a book.

There are quite a few other recipes I want to get stuck into such as the Cobb Salad, Banh-Mi Chicken Tacos, Vanilla Donuts, Banana Cream Pie, Lobster Roll and Hawaiian Tuna Poke. There is also a few other interesting pizza's in the book... mac and cheese pizza anyone? And it does supply a pizza dough recipe but it requires three days prep and I am not that organised. Instead I ended up using a  recipe from The Smitten Kitchen Cookbook, called rushed pizza dough. It was great. If you are an organise person, I'd suggest you make the Jim Lahey pizza dough the night or morning before, it really is one of the best homemade ones I've had, yet for some reason I've never shared it with you before now.

Salad Pizza is definitely going to get a working this summer, pizza stone on the BBQ and voila! Pizza oven outside. I am not turning tiny apartment into a sauna this summer (again).

I know the recipes below look long (thats because there is three of them) and a lot of ingredients (thats because there is three of them) but it's not really... because it's three recipes. Pizza, Dressing and Dough. Just do it!

Salad Pizza

recipe from Los Angeles Cult Recipes by Victor Garnier Astorino
(makes 1 x 9 inch pizza)

pizza dough for 1 base (recipe I used below or here or here)
2 eggs
1 small handful poppy seeds
1 small handful sesame seeds
3 or 4 garlic cloves, finely chopped
100g grated mozzarella cheese
1/2 red onion, finely chopped
75g light creme fraiche (or sour cream)
1 big handful of mixed salad leaves
1 tomato, chunky diced
1/2 white onion, finely sliced*
60g feta cheese, diced
lemon vinaigrette (recipe below)
1/4 avocado, sliced**

*I used 1 whole red onion instead of 1/2 and 1/2.
**only a 1/4?? come on... 1/2 at least!

Preheat your oven to it's highest temperature it goes and if you have a pizza stone, place that in the oven too.

Spread out the pizza dough to about 30cm in diameter. Lightly whisk the eggs in a bowl then brush the entire surface of the pizza, inside and outside of the edges with the whisked eggs. Sprinkle over the poppy seeds, sesame seeds and chopped garlic - they seeds and garlic need to stick to the egg. Sprinkle with mozzarella and finely chopped red onion.

Bake the pizza for 12-15 minutes, the edges should be golden brown. Allow to cool.***

Mix the salad leaves with tomato, white onion and feta. Dress with a couple of tablespoons of lemon vinaigrette. Spread the dressed salad over the cheesy garlicky pizza base and top with avocado slices.

*** I topped my pizza when it was still slightly warm as I am impatient and was hungry. Just meant it needed to be eaten quickly and not sitting around. Delicious!

Lemon Vinaigrette

recipe (slightly adapted) from Los Angeles Cult Recipes by Victor Garnier Astorino
(makes enough for salad pizza and to dress your salads throughout the week)

125ml (1/2 cup) extra virgin olive oil
60ml (1/4 cup) white wine vinegar
1 small bunch curly-leaf parsley, finely chopped
1 garlic clove, crushed/minced
45ml fresh lemon juice
30g dijon mustard
1 teaspoon dried oregano
1/2 teaspoon course salt
1/2 teaspoon freshly ground black pepper

Place everything in a glass jar, put the lid on (make sure it's tight!) and shake shake shake.

Rushed Pizza dough - using a mixer

recipe from The Smitten Kitchen Cookbook by Deb Perelman
makes 1 thin 30cm round pizza

100ml warm water
1 1/4 teaspoon instant yeast
200g plain or bread flour, plus more for counter
1 teaspoon table salt
olive oil, for coating bowl

Turn your oven to warm (120C) for 5 minutes, then turn off.

Using an electric mixer, pour the warm water into the bowl of your mixer, sprinkle yeast over the water and let sit for 5 minutes. Add the flour, then salt and mix using your dough hook on a oderate speed until the mixture starts to form a craggy mass. Reduce the speed to love and mix for 5 minutes, letting the dough hook knead the mass until smooth, elastic dough. Remove the dough and wipe out the bowl.

Coast the inside of your wiped out mixing bowl with olive oil, place the dough back in and cover with plastic wrap. Place in previously warmed (turned off) oven, and let it sit for 30 minutes or until doubled. Remove dough from oven (now is a good time to preheat it according to your recipe's instructions).

Turn the dough out onto a floured countertop and roll and/or stretch to fit your baking tray/pizza peel. Your pizza dough is now ready to top with delicious goodies.


  1. This does sound delicious! So many colours and a great way to make sure the salad gets eaten!

    1. It's such a great combination! One of the best ways to eat salad with pizza :)

  2. Omg...salad with pizza.? i didn't tried anything similar to this. but it looks different and crispy really. i hope my mates will like them too. thanks for sharing. well done!

    1. I think your mates will definitely like it :) thanks for stopping by x


Thanks for stopping by, I love hearing from you! x


#giveaway 15 minute meals 30 minute meals 5 Minute Food Fix A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Annie Herron Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cabbage cake calzone camping Carla Lali Music carrot cauliflower chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine dumplings easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer ENOTW Every Night of the Week Veg family Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german ginger gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow Happenings holiday home home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Lucy Tweed Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint miso Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickle pickles pie pizza Plenty Plenty More plum pork potato prawns preserving prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simon David Simple slow cooker Slow Cooker Central Small Victories Sophie Hansen soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Taste Tibet Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Comfort Bake The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What can I bring? What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi Yumi Stynes zucchini