Grilled Salad Pizza

I made this the other night with some baked butternut squash fries and I literally ate half the pizza because it was that good.

Grilled Salad Pizza

Preheat the oven to 375. I bought pre-made dough from the freezer section and let it defrost during the day. I spread the dough out onto a pan and baked it in the oven for 20 minutes (or until golden).

Vinaigrette

(feel free to increase or decrease the oil and water ratio as you please, the original recipe called for 3 Tbsp oil)

2 Tbsp balsamic vinegar

2 tsp honey

1 tsp dijon mustard

1 small clove garlic minced

2 Tbsp olive oil + 1 Tbsp water (or used garlic infused oil and leave out the minced garlic)

• Whisk together all the ingredients and season with salt and pepper if you want
• Let rest for 30 minutes while pizza crust is baking

Pizza Topping

2 cups of arugula

2 cups of sliced romaine lettuce

1 head red endive, halved and sliced (I couldn't find this so I just added more of everything else)

1 cup thinly sliced fresh fennel

1/2 cup thinly sliced red onion

• When the crust is done baking, brush it with 3 Tbsp of vinaigrette. Toss pizza topping with remaining vinaigrette

• Top the pizza with the salad mixture and put under the broiler for 2-3 minutes or until the greens begin to wilt

Adapted from "Vegetarian Times"