Loaded Garden Pizz’alad

By Jac_M

Ingredients

• 2/3 cup lukewarm water
• 1 teaspoon instant or RapidRise yeast
• 1 teaspoon sugar
• 1 1/4 cups bread flour or all-purpose flour
• 3/4 cup whole-wheat pastry flour or all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 3/4 cup shredded provolone cheese
• 2 cups chopped romaine lettuce
• 1 small red bell pepper, diced
• 1 avocado, diced
• 1 cup sliced button mushrooms
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/3 cup reduced-fat sour cream
• 1/3 cup buttermilk
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1/2 cup alfalfa sprouts

Details

Servings 12
Preparation time 60mins
Cooking time 120mins
Adapted from eatingwell.com

Preparation

Step 1

To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.

Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.

Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.

To bake pizza and prepare topping & salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500°F. Let the stone heat at 500° for 20 minutes. Want to grill your pizza instead? See Tips below.

Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).

Brush the dough with oil and sprinkle cheese on top. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.

Meanwhile, toss lettuce, bell pepper, avocado, mushrooms and tomatoes in a large bowl.

Mash garlic and salt together with a fork in a small bowl to make a coarse paste. Stir in sour cream, buttermilk, chives and dill until combined.

When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Drizzle 2 tablespoons of the dressing over the pizza. Mound the salad in the middle and drizzle with the remaining dressing. Top with alfalfa sprouts and serve immediately.