Ingredients
1 shallot
2 tbsp. red wine vinegar
5 tbsp. olive oil
1 ball store-bought pizza dough
Leaves from 4 sprigs thyme or 1 scant teaspoon dried
salt and pepper
fresh lemon juice
1/2 pt. cherry tomatoes
1 jar marinated artichoke hearts (about 1 cup)
1 small cucumber
2 tbsp. capers
1 tuna packed in oil
1/2 c. crumbled feta cheese
Preparation
Step 1Preheat oven to 500 degrees F with a rack in upper third position. In a large bowl, combine shallots and vinegar, then set aside. Grease an 18 x 13-inch sheet pan with oil, making sure you get into corners. Put dough on pan and firmly push and stretch it with your fingers, letting it rest briefly every few pushes and stretches, until it covers bottom of pan in a relatively even layer. (Depending on temperature and elasticity of your dough, it might not stretch as easily. Don’t worry if it doesn’t completely reach edges. Just fill pan as much as you can.) Repair any holes by pinching dough together.Step 2Brush dough with 2 tablespoons oil. Sprinkle thyme evenly over dough, press leaves into it a bit, and season with salt and pepper. Bake dough, rotating pan halfway through, until golden brown on bottom and edges start to pull away from sides of the pan, about 10 minutes.Step 3Meanwhile, to bowl with shallots and vinegar, add a splash of lemon juice and remaining 3 tablespoons oil. Season with salt and pepper, then whisk together. Check seasonings by quickly dipping in a piece of lettuce, shaking it off, and tasting. Top dressing with tomatoes, artichoke hearts, cucumbers, capers, lettuce, and tuna (if using) and set aside without tossing.Step 4When crust is ready, transfer it to a cutting board. Toss salad, check seasonings, then mound it evenly over crust, leaving a narrow border around edges. Lay prosciutto slices (if using) across salad and scatter feta over top. Cut pizza salad and serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
You can make your own dough, but we generally pick up a ball at the local pizzeria or supermarket. Because it’s more pliable and easier to shape in the pan when at room temperature, we recommend putting it in a large oiled bowl, covering it with plastic wrap or a dish towel, and setting it on the counter for about 1 hour (or up to 9 hours) before you use it. From: Keepers © 2013 by Kathy Brennan & Caroline Campion Buy the book
