The perfect pizza salad combo. Salami, pepperoncini, red onion and iceberg lettuce chopped up, tossed in a simple vinaigrette then served over a garlicky, cheesy pizza. Fresh, crunchy, zingy and so dang good!

INGREDIENTS

1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

3T olive oil
1/8t salt
1 garlic clove, grated/minced

1/4t thyme
1/8t red pepper flakes
1/8t black pepper

4oz fontina or mozzarella cheese, shredded
1/4c parmesan or provolone, grated

2T red or white wine vinegar
1/8t salt
1/4t dried basil
1/4t dried oregano
1/2t honey
2T olive oil

2-3c iceberg lettuce, chopped
4-6 slices salami, chopped
3T pepperoncinis or banana peppers, chopped
2T red onion, chopped small

INSTRUCTIONS

Preheat oven to 500°F with your pizza stone inside. Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Stir together olive oil, salt, garlic, thyme, red pepper flakes and black pepper, stir then brush it all over the dough, leaving about an inch around the border. Sprinkle the cheese over the dough then bake for about 10 minutes.

In a large bowl, whisk together vinegar, salt, basil, oregano and honey until the salt and honey have dissolved completely then whisk in olive oil. When its nice and homogenous, add lettuce, salami, pepperoncinis and red onion then toss to coat.

Let the pizza cool for about 5 minutes then top with the salad.

ENJOY!