Pizzasalada

Pizza dough

Garlic cream sauce (see recipe)

1/4 C. Parmesan

Arugula or baby lettuce

8-10 cherry tomatoes, halved

4-5 T. olive oil

Juice of half a lemon

Pat out pizza dough to roughly 12 inches. Cover with garlic cream sauce. Sprinkle with Parmesan. Bake in 500° oven 8-10 minutes. Combine olive oil, lemon juice, salt and pepper to make a vinaigrette. Toss with a handful of arugula and cherry tomatoes and top cooked pizza crust. Sprinkle with additional Parmesan.


Garlic Cream Sauce

2 T. olive oil

3 cloves minced garlic

3/4 C. cream

1/4 C. Parmesan cheese, grated

Salt and pepper to taste

Pinch of red pepper flakes (optional)

Sauté the garlic in olive oil on low-medium heat for several minutes. Increase to medium-high and add cream, stirring till it comes to a boil. Add salt, pepper, cheese and pepper flakes and continue stirring. When sauce has thickened, remove from heat.

Cook’s note: “This is a great pizza base to use as an alternative to tomato-based sauces.”