Pizza with eggplant and roma tomatoes

Today over at Pioneer Woman's site, I was looking up some food recipes and came across this amazing looking Pizza!! Now who doesn't love pizza! For this recipe Click Here

Italian Salad Pizza

Do you like the salad and breadsticks at Olive Garden? Then this recipe is for you! It combines both salad and crust to make one tasty pizza! Not to mention one serving is a quarter of the pizza and with only 340 calories! Are you as excited as I am?

Italian Salad Pizza

Pizza Crust
1package (10 ounces) refrigerated pizza crust, such as Pillsbury
2 garlic cloves, pressed
2 tsp. Italian Seasoning
1 cup (4oz.) shredded mozzarella cheese

Salad Toppings
5 cups romaine lettuce, thinly sliced
1 medium tomato, seeded and diced
¼ cup pitted black olives, sliced
1/2 cup red onion, thinly sliced
¼ cup fat-free or lite Italian salad dressing

¼ cup (1 ounce) grated fresh Parmesan cheese, divided in half

Preheat oven to 425ºF.

Roll out dough to edge of a baking stone using slightly floured rolling pin. Press garlic over dough and spread evenly. Sprinkle dough with Italian seasoning. Place on bottom oven rack and bake 12-14 minutes or until crust is golden brown.

Meanwhile place lettuce, tomato, olives, and red onion in a bowl. Add dressing and toss to coat. Remove crust from oven with cooling rack. Immediately top with mozzarella cheese, then 1/2 the Parmesan cheese. Top with salad mixture; sprinkle with remaining Parmesan cheese. Cut with a pizza cutter; serve immediately.

The recipe and picture are from:
The Pampered Chef Casual Cooking- Easy Recipes for Indoors and Out

Italian Style Grilled Pizza

I've already posted this...but did something stupid to it while editing...so I'm posting it AGAIN.


With all those tomatoes it should be healthy, right?

1 cup 4 ounces shredded mozzarella cheese
¼ cup (1 ounce) grated fresh Parmesan cheese (fresh, people!...not the dry grated stuff)
4 plum tomatoes, seeded and diced (1 ½ cups)
¼ cup fresh basil leaves sliced into fine ribbons (this is important stuff here!)
1 can (2.25 ounces) sliced pitted ripe olives, drained
2 tablespoons olive oil 1 tablespoon red wine vinegar
2 garlic cloves, pressed ½ teaspoon each salt and coarsely ground black pepper
1 package (16 ounces) prebaked pizza crust (such as Boboli)

1.Prepare grill for direct cooking over medium coals. Place mozzarella cheese in medium mixing bowl. Grate Parmesan cheese into mixing bowl. Slice tomato in half using chef's knife; remove seeds. Cut tomatoes into ¾ inch pieces; slice basil leaves into fine ribbons. Add tomatoes, basil and olives to batter bowl; mix gently.

2.In small mixing bowl combine oil, vinegar, pressed garlic, salt and black pepper. Lightly brush the top of crust with one tablespoon of the oil mixture with a pastry brush.

3.Place crust in center of grid of grill, top side down. Grill crust uncovered for 4-5 minutes or until deep golden brown. Using tongs, turn crust over and carefully remove to a large cutting board.

4.Add remaining oil mixture to cheese-tomato mixture, mix well. Spoon cheese-tomato mixture evenly over the top of the crust; return pizza to grid of grill. Cover and grill 8-10 minutes or until cheese is melted a bottom of crust is deep golden brown.

5.Remove pizza to cutting board; slice with pizza cutter and enjoy!

Cook's Tips:

• To easily slice basil into ribbons, stack basil leaves on top of each other and roll lengthwise into a tight cylinder. Slice crosswise using a chef's knife; separate into ribbons
• For a heartier pizza, 1-2 cups grilled chicken or steak cut into cubes can be added to pizza toppings. Proceed as recipe directs.
• Substitute ¼ cup of you favorite Italian salad dressing for the oil, vinegar, garlic, salt and black pepper in step 2, if desired. Proceed as recipe directs.
• To bake pizza in the oven. Preheat oven to 350 degrees, place the pizza crust on a baking stone or baking sheet and bake instead of grilling according to recipe directions.