Trisha Yearwood’s Pizza Salad with Pesto Stuffed Crust Croutons | #SouthernKitchen | Food Network

Trisha stuffs ready-made pizza dough with pesto and Parmesan to make croutons for her pizza salad piled high with provolone, salami, pepperoncini and more!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it’s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

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Pizza Salad with Pesto Stuffed Crust Croutons
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 1 hr
Active: 40 min
Yield: 4 to 6 servings

Ingredients

Croutons:

8 ounces canned pizza dough, such as Pillsbury
All-purpose flour, for rolling the dough
1/3 cup prepared pesto
3 tablespoons grated Parmesan
Extra-virgin olive oil, for brushing

Salad:

2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 cloves garlic, crushed
2 romaine hearts, torn into bite-size pieces
1 cup halved cherry tomatoes
4 ounces mild provolone, diced
2 ounces sliced salami, julienned
1/2 small red onion, thinly sliced
1 Persian cucumber, thinly sliced
1/2 cup sliced jarred roasted red peppers
1/2 cup pitted Italian mixed olives
1/4 cup pickled pepperoncini

Directions

For the croutons: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Roll the dough on a floured counter to a 12-inch square. Use a pizza cutter to trim to a mostly even square. Cut into 16 smaller squares. Dollop 1 teaspoon pesto and 1/2 teaspoon Parmesan in the center of each square. Gather in the corners of each and twist to form a ball that’s smooth on top; pinch the bottom to close. Place on the baking sheet and repeat with the remaining dough. Brush with a little olive oil.

Bake the croutons until puffed and golden brown, 16 to 18 minutes. Let cool while you assemble the salad.

For the salad: Whisk the vinegar, oregano, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Whisk in the olive oil to make a smooth dressing. Add the garlic and let steep while you assemble the salad.

Put the romaine in a large, shallow salad bowl. Top with the tomatoes, provolone, salami, red onion, cucumber, roasted peppers, olives and pepperoncini. Add the pesto balls. Drizzle with the dressing, then season with salt and pepper and toss well.

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Trisha Yearwood’s Pizza Salad with Pesto Stuffed Croutons ​| Trisha’s Southern Kitchen | Food Network

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