Grilled salad pizza

Delicious Grilled Salad Pizza recipe perfect for a quick and flavorful meal. Enjoy the blend of fresh vegetables and tangy dressing on a crispy crust.

Ingredients:

• 2 tablespoons red wine vinegar
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon grated Parmesan
• 1 clove garlic, crushed and peeled
• 1/2 cup halved cherry tomatoes
• 1 Persian cucumber, diced
• 1/4 small red onion, sliced
• 1/2 cup drained giardiniera, chopped
• 1/2 cup drained marinated artichoke quarters, chopped
• 1/4 cup pitted black Italian olives, such as Gaeta, halved
• 60g thickly sliced provolone, cut into strips
• 30g sliced Genoa salami, cut into strips
• 2 hearts of romaine, chopped
• 1 cup fresh ricotta
• 1 clove garlic, finely chopped
• 2 to 3 tablespoons heavy cream or whole milk
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil, for brushing
• 450g prepared pizza dough, at room temperature
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 cup grated pecorino
• Crushed red pepper flakes, for garnish
• Dried oregano, for garnish

Instructions:

1. Prepare a grill for medium heat.
2. To make the salad dressing, combine vinegar, 1/2 teaspoon of salt, a few grinds of pepper, and oregano in a large salad bowl. Gradually whisk in the oil until you achieve a smooth dressing. Mix in the Parmesan cheese. Drop in the garlic clove and allow it to sit for approximately 30 minutes for the flavors to meld (which is about the time needed to prepare the pizza). 
3. Just before serving, remove the garlic clove. Combine the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone, and salami in the bowl and toss to ensure they are evenly coated with the dressing. Add the romaine lettuce and toss again. 
4. While preparing the pizza: Mix ricotta cheese and chopped garlic in a small bowl. Adjust the consistency by adding enough cream or milk until it becomes a spreadable mixture. Season with salt and pepper. Grease a 14-inch or larger pizza pan with oil. Shape the pizza dough into a ball and place it on the pan. Brush the dough with oil. Gently use your fingers to stretch the dough into a 12- to 13-inch round shape. Brush the top of the dough with oil once more. 
5. Carefully transfer the pizza onto the grill and remove the pan, leaving the dough round on the grill. Grill with the lid closed until the bottom of the dough turns golden with noticeable grill marks, and the top is firm, which should take about 3 minutes. Flip the dough so the grilled side is facing up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with mozzarella, Parmesan, and pecorino cheeses. Close the grill and cook until the cheese is melted and the bottom crust is crispy and golden, typically 6 to 7 minutes.  
6. Take the pizza off the grill, slice it into 8 pieces. Sprinkle red pepper flakes and oregano over the pizza. Top with the salad and serve. 

Summary:

• Calories: 3725 kcal
• Fat: 219 g
• Protein: 161 g
• Carbs: 292 g
• Potassium: 3312 mg
• Magnesium: 378 mg