Rustic Napolese Salad Pizza

Rustic Napolese Salad Pizza

Rustic salad pizza is a dream of farmer's market fruit and leaves piled onto a soft and fluffy pizza base with a crispy bottom and the sweetest and tangiest onion jam to bring the whole thing together. And it's all topped with creamy buffalo mozzarella.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Dough Proving: 30

Total Time: 30

Servings: Servings

Calories: 207kcal

Author: Deborah Rainford

Ingredients

½ (0.5) quantity of Easy Italian Pizza Dough
¼ cup (85 g) onion jam
2 (2) peaches, thinly sliced
6 (6) chargrilled marinated artichokes
6 slices (6 slices) prosciutto
10 (10) sprigs lemon thyme, leaves picked
1 (1) ball buffalo mozzarella
1 (1) bunch basil
2 cups (80 g) mixed salad leaves
2 Tablespoons (2 Tablespoons) balsamic vinegar

Instructions

Preheat the oven with a pizza stone to 400f
Make pizza dough according to recipe. Split dough and freeze ½ for later.
Roll or press the dough into a circle about ¼ inch thick. Leave a ¼ inch border around the edge that you don’t press down. This forms the lovely fluffy crust.
Spread the onion jam over the centre of the base, leaving the crust bare. Top the pizza with the thinly sliced peaches, marinated artichokes, prosciutto, thyme leaves and mozzarella.
Bake the pizza for about 15 minutes, until the crust is golden, fluffy and crispy on the bottom. Top with the fresh basil leaves and any salad leaves you have.
Drizzle with balsamic vinegar and serve.

Notes

Make sure that the balsamic vinegar is of a very good quality, or use a balsamic reduction if you have it. To make your own balsamic glaze, boil 1 cup of vinegar until it’s thick and the consistency of runny honey, about 5 minutes.

Nutrition

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