A delightful and fresh salad pizza featuring a cheesy garlic base topped with a vibrant lemon and Parmesan salad, and crispy garlic pangrattato. Perfect for enjoying outdoors with a glass of wine on a sunny day.
1: Heat butter and olive oil in a small sauté pan over medium-low heat. Add minced garlic and let simmer over low for 2-3 minutes, being careful not to brown or burn it. Stir in parsley and season with salt and pepper.
2: Preheat your broiler/grill. Stretch the pizza dough and lay it into a lightly oiled preheated pan on the stovetop. Cook over medium-high heat, topping the dough with all but a tablespoon of the garlic butter. Sprinkle mozzarella and Parmesan cheeses on top, including some on the crust.
3: When the bottom is golden and crispy, transfer the pizza to a rack in the upper third of your oven. Watch closely while the grill/broiler cooks the top.
4: In the reserved tablespoon of garlic butter, add a handful of breadcrumbs and cook over medium heat until golden brown and crisp. Remove and cool on a paper towel.
5: For the salad, toss together the chopped romaine or little gem lettuce, arugula, olive oil, lemon juice, grated Parmesan, and season with salt and pepper.
6: To assemble, top the cooked pizza base with the lemon salad, sprinkle on the garlic pangrattato, and add extra Parmesan and black pepper if desired. Enjoy!
