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Warm pizza salad
Warm pizza salad
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Create mini pita pocket pizzas paired with a fresh side salad.
Ingredients:
  • 1 red capsicum, quartered
  • 4 small pita bread rounds
  • 40.00 gm sun-dried tomato pesto
  • 250g mozzarella cheese, thinly sliced (see tip)
  • 100g shaved salami, roughly torn
  • 125.00 ml pitted kalamata olives
  • 100g button mushrooms, thinly sliced
  • 80g mixed salad leaves
  • 20.00 ml balsamic vinegar
  • 1.25 gm caster sugar
  • 1 small garlic clove, crushed
Instructions:
  • Prepare the dressing by combining all ingredients in a screw-top jar. Ensure the lid is secure, then shake vigorously to mix well. Season with salt and pepper to taste.
  • Preheat your grill to high heat. Grill the capsicum, skin side up, until the skin blackens and blisters, about 2 to 3 minutes. Place the capsicum in a plastic bag or a covered bowl and let it sit for 5 minutes. Peel off and discard the skin, then slice the capsicum into long thin strips.
  • Spread a generous amount of flavorful pesto over the pita rounds, then sprinkle half of the mozzarella on top. Grill the pita rounds for 1 to 2 minutes until the cheese is perfectly melted.
  • In a large bowl, mix salami, olives, mushrooms, salad leaves, remaining mozzarella, and capsicum strips. Drizzle with dressing and gently toss to combine. Serve the salad over pita rounds on plates. Enjoy!

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