Best 3 Salad Pizza With White Beans And Parmesan Recipes
Indulge in a culinary delight with this unique and flavorful Salad Pizza with White Beans and Parmesan. This innovative recipe combines the freshness of a salad with the savory goodness of a pizza, creating a delightful meal that's perfect for those seeking a healthier pizza option. The base of the pizza is made with a crispy whole wheat crust, topped with a creamy white bean spread infused with aromatic herbs and a blend of spices. A medley of fresh salad greens, juicy tomatoes, crisp cucumbers, and tangy red onions are artfully arranged on top, adding a vibrant burst of color and flavor. Generous shavings of Parmesan cheese provide a salty and nutty finish, while a drizzle of tangy balsamic glaze adds a touch of sweetness and acidity. This recipe also includes variations and additional salad pizza recipes, such as a Roasted Vegetable Salad Pizza bursting with caramelized vegetables, a Greek Salad Pizza featuring classic Mediterranean flavors, and a BLT Salad Pizza offering a twist on the classic sandwich. Get ready to tantalize your taste buds with these creative and delectable salad pizza recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES
Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
PIZZA SALAD I
If you love the taste of pizza but don't want the calories of a deep dish crust, try this pizza salad!
Provided by Patrick
Categories Salad
Time 15m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.
- Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.
Nutrition Facts : Calories 474.5 calories, Carbohydrate 9.4 g, Cholesterol 69.7 mg, Fat 40.5 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 12.5 g, Sodium 1691.8 mg, Sugar 4.7 g
Tips:
- Use fresh, high-quality ingredients: Fresh vegetables, herbs, and cheeses will make your salad pizza taste its best.
- Don't be afraid to experiment: There are many different variations of salad pizza. Feel free to add or remove ingredients to suit your taste.
- Make it a meal: Salad pizza can be served as a main course or a side dish. Add some protein, such as grilled chicken or tofu, to make it a more substantial meal.
- Enjoy leftovers: Salad pizza is even better the next day. Store leftovers in the refrigerator for up to 3 days.
Conclusion:
Salad pizza is a delicious and healthy way to enjoy your favorite salad ingredients. It's easy to make and can be customized to suit your taste. So next time you're looking for a quick and easy meal, give salad pizza a try!
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