Pizza Salad with Pepato & Asiago Cheese

YIELD: 6 servings


  • 2 whole heads garlic
  • 1/4 c. white wine vinegar
  • 1/8 tsp. salt
  • 1/8 tsp. white pepper
  • 2 tablespoons olive oil
  • 1 tbsp. chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 1 tsp. chopped fresh thyme
  • 1 clove garlic, minced
  • 4 cups Yukon gold or red potatoes, cut into 1/2 inch cubes
  • 3 cups red onion, sliced into 1/4" rings
  • 3 cups zucchini, cut into 1/2" cubes
  • 2 cups gourmet salad greens
  • 1-1/2 cups (4-1/2 oz.) grated Asiago cheese
  • Herbed Pizza Dough (recipe to follow)
  • 1/2 tsp. black pepper
  • 24 slices tomato (1/8"  thick each)
  • 4 ounces Proscuitto ham, very thinly sliced
  • 1/2 c. (2 oz.) Pepato cheese, shaved
Herbed Pizza Dough:
  • 1 pkg. dry yeast
  • 3/4 c. warm water (105° F to 110° F)
  • 2 cups flour
  • 1 c. semolina (pasta flour)
  • 1 tbsp. chopped fresh parsley
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons chopped fresh thyme
  • 1-1/2 teaspoons chopped fresh chives
  • 1/2 tsp. kosher salt
  • Vegetable cooking spray
  • 3 tablespoons cornmeal


In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Stir in flour and next six ingredients; combine to form a semi-stiff dough. On a lightly floured surface, knead dough 6 or 7 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85° F) free from drafts, for 1 hour or until doubled in bulk.

Punch dough down; turn onto a floured surface. Divide dough into 6 equal portions; roll each into a very thin 8 inch circle. Place crusts on preheated pizza stones or large baking sheets sprinkled with cornmeal. Top and bake according to previous recipe directions.

Remove white papery skin from heads of garlic. (Do not peel or separate cloves). Wrap each head separately in foil. Bake at 350° F for 1 hour; let cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp, discarding skins. In a food processor, place garlic pulp, white wine vinegar, salt and white pepper; process until blended. Slowly add olive oil to processor; process until smooth. Reserve 2 tablespoons garlic mixture; set aside. Pour remaining garlic mixture into a large bowl; set aside.

In a large Ziploc bag, combine parsley, balsamic vinegar, thyme and minced garlic. Add potato, onion and zucchini; seal bag. Mix well; marinate for 1 hour.

In a foil-lined jelly roll pan, arrange potato mixture in a single layer. Broil for 35 minutes, or until vegetables are browned, stirring every 10 minutes. Add potato mixture and salad greens to garlic mixture in bowl; toss well.

Sprinkle 1/4 cup Asiago cheese over each prepared pizza crust; sprinkle with pepper. Bake at 375° F for 20 minutes or until lightly browned. Brush crusts with reserved 2 tablespoons garlic mixture. Arrange 4 tomato slices on each crust; top each with Proscuitto, potato mixture and Pepato cheese. Serve at room temperature.