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.
Keyword Pizza, Salad Pizza
Prep Time 10minutes
Cook Time 20minutes
Dough Proving 30minutes
Total Time 30minutes
1/2quantity of Easy Italian Pizza Dough
6chargrilled marinated artichokes
10sprigs lemon thymeleaves picked
1ball buffalo mozzarella
2cupsmixed salad leaves
Preheat the oven with a pizza stone to 400f
Make pizza dough according to recipe. Split dough and freeze 1/2 for later.
Roll or press the dough into a circle about 1/4 inch thick. Leave a 1/4 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.
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.