Have you ever tried to recreate a favorite dish from a restaurant? I don’t do it often but this meal is so good it’s worth having it both places. Tutta Bella in Seattle is a go-to pizzeria perfect for girls night and family gatherings alike. One of the best things they do (invented?) is pile your favorite pie high with a yummy fresh salad, pizza insalate…GENIUS! I have been copying this amazingness since my first pizza-salad experience. I used to use Trader Joe’s pizza dough which is fantastic (the whole wheat is hands down the best) but now use gluten free mixes. I load up with any number of fresh toppings I have on hand reaching for whatever needs to be used up in the fridge. This latest version was super simple with garlic infused oil, fresh burrata, rosemary salt, capers, red pepper flakes and lemon zest. I made a simple vinaigrette to toss arugula and added some minced sun dried tomatoes.

truth be told this dough tasted alright but was a nightmare to make…on the hunt for a good gf option

Pizza Insalate

• Prepare dough according to package but under-cook by about 5 minutes
• Remove from oven and add toppings
• Bake another 5-8 minutes until dough is done and cheese is golden and bubbly
• Let cool for a few minutes, slice and top with fresh and lightly dressed salad

ready for the oven

A few favorite tips…

• Try slicing chicken or turkey sausage into thin rounds for your “pepperoni” like topping
• Pesto is heaven used as a sauce and topped with fresh burrata or mozzarella
• Use some of the oil your sun dried tomatoes come in to make your dressing for the salad, it is infused with the sweetness of the tomatoes
• Keep your salad simple, add whatever sounds good to you but if you add too much it is best served on the side

a winning combo and one that can handle a salad with more fixings if you prefer

before the final bake…it took everything I had not to dive right in

yumtown