It’s Friday which to many also means pizza night! Well in another effort to prove that salads are not borrowing I’m pulling in some help. After almost 3 years it’s about time Mr. Whisk makes an appearance. Despite his offers to post funny sarcastic posts in my absence of feeding the children cereal for dinner when I’m not home I’m finally letting him contribute, but only because there’s a good reason. Fun fact I am not the bread maker in the family, he is. I can’t make bread, well I can make banana bread which is technically bread but I can’t make yeast breads. I might be able to now but I never could because it requires following directions, measuring, and having a little patience which well isn’t really me at least when it comes to cooking. He has perfected the Neapolitan pizza crust so I told him I need him to make me Neapolitan crust bowls for my pizza salads, yes salad!
Hey before you go thinking I’m crazy I’m giving you an excuse to eat pizza when you need to eat more greens and salad. While you can fill the bowl with any kind of salad you want why not fill it with a pizza salad? For me it’s the perfect compromise when I want salad and he wants pizza. Haha really it wasn’t pizza for him but he wasn’t complaining either. This also solves the problem of trying to get the whole family to decide on pizza toppings because we all got what we wanted!
toppings, anything you would put on a pizza (we used vegan pepperoni from The Herbivorous Butcher, Daiya cheese shreds, tomatoes, olives, onions, peppers)
Dressing (enough for 4 salads plus extra for dipping)
1/3c extra virgin olive oil
2TBSP Italian spice blend, used an Italian Herb Spice Grinder that also included sea salt
Neapolitan Pizza Bowls
1000g bread (or high protein) flour
27g kosher salt
6g active dry yeast
3 1/4c cold water
Using a KitchenAid or similar stand mixer with a dough hook option, add water to mixing bowl then add flour. Create a small bowl-like area in the flour and add the salt and yeast to the recessed area. Start the mixer on the lowest speed to incorporate the ingredients then increase the speed to the highest setting allowed for your dough hook (normally a low setting-2 for our KitchenAid). Mix for about 5 minutes scraping the sides down as needed until the dough is uniform and consistent in texture.
Cover mixing bowl with plastic wrap or scrape into a different air-tight container if making more than one batch (ice cream pails work well). Place in a warm location and let rise for about 4 hours or until doubled or more in size.
Preheat oven to 550F. Turn dough onto a well floured surface, dust top of dough and hands liberally with flour, need dough into a ball, then divide into 4 equal pieces. Shape each piece into a crust draping over a oven safe glass bowl (used a 6″ diameter, 3″ deep Pyrex bowl) lightly sprayed with coconut oil upside down on a baking sheet. Bake for 8 minutes, remove from oven and carefully remove crust from bowl and place crust back in the oven upside down directly on the rack for 2 minutes. Remove from oven and place on a cooling rack to cool.
Shake olive oil and Italian seasoning together and drizzle over chopped lettuce. Fill bowls with salad and toppings of choice. Enjoy!
Spicy up pizza night with Bread Bowl Pizza Salads! #FoodieFriday #plantbased #SweatPink Click To Tweet
The families salads:
Linking up with for Foodie Friday! Check out the link below for more delicious recipes!