Best Insalata Pizzas Recipes

Insalata Pizzas image

Provided by Cook4_6

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

0.4 (7 inch) pita bread
2 teaspoons garlic, bottled minced
1 cup mozzarella cheese, part-skim preshredded
1/2 cup vidalia onions or 1/2 cup other sweet onion, thinly sliced
1 tablespoon cider vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 cup grape tomatoes, quartered
1/4 cup kalamata olive, pitted coarsely chopped
2 tablespoons basil leaves, chopped
4 cups gourmet salad greens

Steps:

Preheat oven to 475°.
Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475° for 8 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.

Insalata di Rinforzo image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 11

1 (2-pound) head cauliflower
3 (16-ounces each) jars giardiniera, drained
1 (15-ounce) can baby corn, drained and rinsed
1 (12-ounce) jar roasted red bell peppers, drained
1 (7.5-ounce) jar baby pearl onions, drained
1 (7-ounce) jar green olives, drained
1 (6-ounce) jar pitted kalamata olives, drained
1 (4-ounce) jar capers, drained
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon freshly ground black pepper

Steps:

Pour enough water (about 2 cups) into a large wide pot to come 1-inch up the sides. Cover and bring the water to a boil over high heat. Add the whole head of cauliflower to the boiling water. Reduce the heat to medium. Cover and steam until a skewer inserts easily into the core of the cauliflower, about 8 minutes. Transfer the cauliflower to the center of a 16 to 20-inch-diameter platter. Set aside to cool completely.
Arrange the giardiniera, corn, and roasted bell peppers in piles around the cauliflower. Sprinkle the onions and olives over the vegetables. Sprinkle the capers over.
Whisk the oil, vinegar, and black pepper in a medium bowl to blend. Drizzle the vinaigrette over the vegetables, and serve. The salad can be prepared ahead. Cover the salad and refrigerate it overnight. Bring the salad to room temperature before serving.