ITALIAN CHOPPED SALAD PIZZA

Italian Chopped Salad Pizza image

Provided by Elena Besser

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 16

1/2 pound store-bought pizza dough, thawed if frozen and at room temperature
All-purpose flour, for dusting
Cornmeal or semolina flour, for dusting
3 tablespoons extra-virgin olive oil, plus more for brushing
1 cup tomato-basil sauce, such as Classico® Tomato & Basil Pasta Sauce
1 cup shredded mozzarella
1 cup plus 2 tablespoons grated Parmesan, plus more for serving
1 cup cherry tomatoes, halved
1/2 cup sliced pickled pepperoncini, halved
1/2 cup thinly sliced red onion
1 small clove garlic, grated
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Fresh basil leaves, for garnish

Steps:

Place a 10- to 12-inch cast-iron or other heavy ovenproof skillet in the oven and preheat to 450 degrees F.
Put the pizza dough on a lightly floured surface. Using your hands or a rolling pin, press or roll the dough into a thin 10- to 12-inch round, depending on the size of your skillet.
Remove the hot skillet from the oven and sprinkle the bottom with cornmeal. Carefully place the dough in the skillet. Brush the edges of the dough with olive oil. Top with the sauce, mozzarella, 1 cup Parmesan and half of each of the tomatoes, pepperoncini and onion.
Bake until the cheese is melted and bubbly and the crust is golden, 12 to 15 minutes.
Meanwhile, put the 2 tablespoons Parmesan, the remaining tomatoes, pepperoncini and onion, along with the garlic, vinegar, dried basil and oregano in a mini food processor. Season with salt and blend until smooth. With the motor running, slowly stream in the 3 tablespoons olive oil. Taste and add more salt and pepper, if desired.
Remove the skillet from the oven. Carefully run a metal spatula around and under the crust to ensure no part is sticking to the skillet, then lift and slide the pizza out onto a cutting board. Drizzle with about 1/4 cup of the dressing, sprinkle with fresh basil and pepper. Slice and enjoy immediately, sprinkled with additional Parmesan. Save the remaining dressing for your next salad!