Salad Pizza with Baby Greens and Herbs
At lunch Paula Disbrowe serves this pizza with tomatoes and red onions marinated in vinegar and oil. She suggests folding the flat breads over and eating them with your hands, like giant pitas.Plus: More Vegetable Recipes and Tips
June 2003
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Credit:
© David Tsay
Recipe Summary
Ingredients
Directions
Make Ahead
The garlic oil can be refrigerated for up to 1 week. The flat breads can be made several hours ahead and reheated in a 325° oven for 5 minutes.
Suggested Pairing
A light, fruity South African Sauvignon Blanc will blend with the fresh herbs and tangy cheese.