White Pizza with Italian Greens Salad
added 03/07/08
Dan’s
Quick Pick: Anselmi Soave San Vincenzo
Grocery List for
Four:
Frozen, Grocery,
or Dairy: 1 12-inch ready-to-bake pizza shell; 1 bottle of Italian salad
dressing
Produce: 1/6 oz.
fresh thyme (one tablespoon); 1/6 oz. oregano (one tablespoon); 1 head
garlic; 1 bag salad mix
Dairy: 4 fl. oz.
ricotta cheese
Cheese: 1/4 cup
marscarpone; 8 oz. smoked mozzarella; 8 oz. olives
Before you start:
Preheat oven to 450 degrees F.
20 minutes ahead:
Prepare pizza: Coarsely grate the smoked mozzarella. Chop thyme, oregano,
and 2 garlic cloves. Blend ricotta and mascarpone until well combined.
Spread the ricotta mixture evenly onto pizza shell. Sprinkle grated mozzarella
onto ricotta; then sprinkle the fresh herbs and garlic onto the mozzarella.
Bake in the preheated oven for 15 minutes or until bubbly.
5 minutes ahead:
Empty the contents of the salad mix into a large bowl. Slice the olives
and add to the greens. Add dressing to taste.
Dinner’s ready: Cut pizza into 8 slices and serve with the salad.
The Dietitian says:
Use part-skim or fat-free mozzarella and ricotta cheeses and substitute
fromage blanc or light cream cheese for the mascarpone. Or make the full-fat
version once in a while as a special treat. Each cup of salad greens provides
a serving of vegetables!
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