When I first saw this New York Times recipe for Pizza Salad I immediately saved it because salad and pizza are two of my favorite foods ever. The crispy pepperoni breadcrumb topping is everything! And the dressing is almost like a light tangy Tomato vinaigrette. The flavors are incredible! If you want to save time I would make the pepperoni breadcrumb mixture ahead of time and just store it at room temperature. Enjoy!
PIZZA SALAD RECIPE
4 tablespoons olive oil
2 ounces pepperoni slices, cut into thin strips
3/4 cup Panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt, pepper, red pepper flakes
1 tablespoon pepperoncini brine
1 large head romaine chopped m
1/3 cup sliced pepperoncinis
1/3 cup sliced olives (I did black and green)
1/4 red onion thinly sliced
4 ounces fresh mozzarella
In a medium nonstick skillet, add 2 tablespoons olive oil and the pepperoni and place over medium heat. Cook, stirring frequently, until the pepperoni is rendered and crisp, about 5 minutes. Remove from heat and use a slotted spoon to transfer the pepperoni to a plate lined with a paper towel .
Return the skillet with leftover pepperoni oil to medium-low heat. Add the bread crumbs and cook, stirring frequently, until browned and toasty, about 5 minutes. Remove from heat. Add the garlic powder and oregano. Add the pepperoni strips and stir until evenly combined. Season with salt and red-pepper flakes to taste.
On a box grater, grate the tomato into a large bowl, discarding the remaining skin. Whisk in the pepperoncini brine and the remaining 2 tablespoons olive oil. Add salt, pepper and more brine to taste. Add the romaine, pepperoncini, olives, onion and fresh mozzarella. Top with pepperoni bread crumb mixture and toss to combine.
See more salad recipes here.