Tomato Avocado Salad Pizza
Tomato Avocado Salad Pizza. Grilled pizza is essential for the holiday weekend and this one is the perfect summery recipe. A frisée and radicchio salad tossed with cherry tomatoes and California avocado in a lemony Dijon vinaigrette. Topped with crispy prosciutto and of course can’t forget the loads of mozzarella cheese. Cheers to all the summery 4th of July weekend eats !! Oh and don’t forget a marg to go with pizza night ;)) !!
Another day at the shore that just wasn’t the nicest weather, so more cooking it is! Tonight we are doing some grilled pizzas and of course the usual and everyone’s favorite…margs! Nothing like a good grilled pizza and marg night to keep the fun going over the holiday weekend. Luckily it was not raining by the time we were grilling the pizza, so the grilling night worked out perfectly.
Tonight’s pizza is perfect for the summer. It is one we made many times last summer and never seemed to get a good photo of it. But now we’re back with one of our favorite pizzas and it is looking super bright, super colorful, and super summery.
The salad is loaded with avocado, tomatoes, radicchio, and frisée. All tossed in a lemony, dijon vinaigrette. It’s got the perfect tang to it. Then layered on top of a perfectly grilled crust and lots of mozzarella cheese. Because pizza can never be too cheesy, am I right?! AND finally, topped with crispy prosciutto.
Cheers to a great Saturday of 4th of July weekend guys !!
Ingredients
1 pizza dough; homemade or store-bought
1/4 cup olive oil
2 cups shredded mozzarella
2 cups frisée and radicchio
1 cup cherry tomatoes; halved
1 avocado; diced
4 slices prosciutto; oven roasted
For the Lemon Vinaigrette
1/4 cup olive oil
juice and zest of 1 lemon
1/2 teaspoon dijon mustard
salt and pepper
Directions
Spread the dough out on an oiled grill pan using your fingertips. Using a fork, pierce holes throughout. Heat the grill to medium heat and place the pizza pan on the grill. Cook approximately 3 - 4 minutes until crust is browned. Flip over and remove from grill. Layer with the mozzarella cheese. Place back on the grill for another 3 - 5 minutes until cheese has melted.
Make the vinaigrette. To a shaker, add the olive oil, lemon juice, lemon zest, dijon mustard, salt, and pepper. Shake vigorously to combine.
In a large bowl, add the frisée, radicchio, tomatoes, and avocado. Add the vinaigrette and toss to combine. Serve pizza topped with salad and crispy prosciutto.
