I was inspired to come up with this dish from a NYT Cooking recipe but I can’t remember what it was called and I can no longer find it! LOL!
I used what I had and it tasted great. This can be wildly adapted using a leafy salad or any kind of salad. Baked pizza dough with cashew ‘mozzarella’ and tomato sauce combined with fresh vegetables makes for a winning combination!
This makes one serving.
Salad Pizza
Ingredoents
1 homemade potato pizza crust (see post dated 9 January 2026)
6 slices cashew ‘mozzarella cheese’ (see post dated 27 March 2026)
1/3 cup tomato basil sauce (see post dated 28 March 2026)
salad
1 cucumber, ends trimmed, peeled and chopped finely
2 handfuls of cherry tomatoes, quartered
3 slices of red onion, finely chopped
1 handful fresh basil leaves, washed, spun, air dried and finely chopped
1 tbs lime/lemon juice
1 clove garlic, peeled, smashed and finely chopped
Himalayan pink salt to taste
freshly ground pepper
Method
Preheat oven to 200 c.
Take your pizza base out of the freezer and bake on a pizza tray for about 5 minutes. Take the crust out of the oven and spread with ‘mozzarella’ cheese and tomato sauce. Bake for about 10-15 minutes or until the cheese has softened and the tomato sauce is hot and bubbly.
While the pizza bakes, prepare the salad. Cut the tomatoes and cucumbers and place in a bowl with a large pinch or two of salt. Peel and chop the onion and garlic. Finely chop the basil. Add them all to the salad. Add the lim/lemon juice, pepper and taste adjusting if necessary.
Take the pizza out of the oven. Move it on to a cutting board. Load with salad and using a pizza cutter, cut the pizza in to four slices. Transfer pieces to a serving plate. Serve immediately and enjoy!