Wedge Salad Pizza

This pizza was entirely Dave's creation. We had some pizza crust on hand and more cherry tomatoes than we could handle so I asked him what he would like to have on pizza to accompany the tomatoes. His solution was to take all of the elements of a wedge salad and combine them onto a pizza. Our favorite pizza place has a similar item on the menu with a very thin crust, Parmesan, and a fresh salad tossed with balsamic glaze on top. This was a little difficult to eat with the mini wedge of lettuce on top of each slice, but overall the flavor was great. I would make this pizza again when we have an abundance of tomatoes and just keep the size of each wedge smaller.

A Vegetarian & Cooking original.

-1 pizza crust
-24 cherry tomatoes, quartered
-4 slices vegan bacon, cooked and diced
-4 ounces gorgonzola cheese
-1/2 cup shredded mozzarella
-3/4 cup tomato sauce
-Iceberg lettuce, cut into small wedges
-Grated Parmesan, to serve

Prepare the crust according to package directions, as necessary. Ours came fully cooked. Once the crust is ready add the sauce, mozzarella, gorgonzola cheese, and diced tomatoes. Bake until the cheeses have melted and the toppings are hot, ours took about 10 minutes. Serve topped with vegan bacon and iceberg lettuce wedges, sprinkled with grated Parmesan cheese.

"I want to eat your pizza"
Cortado is the reason why we cannot have nice things.


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