Pizza Salad with Pepato and Asiago Cheese

Makes 6 servings.

Ingredients:

  • 2 whole heads garlic
  • 1/4 c. white wine vinegar
  • 1/8 tsp. salt
  • 1/8 tsp. white pepper
  • 2 Tbsp. olive oil
  • 1 Tbsp. chopped fresh parsley
  • 3 Tbsp. balsamic vinegar
  • 1 tsp. chopped fresh thyme
  • 1 clove garlic, minced
  • 4 c. Yukon gold or red potatoes, cut into 1/2 inch cubes
  • 3 c. red onion, sliced into 1/4" rings
  • 3 c. zucchini, cut into 1/2" cubes
  • 2 c. gourmet salad greens
  • 1-1/2 c. (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 oz. Proscuitto ham, very thinly sliced
  • 1/2 c. (2 oz.) Pepato cheese, shaved

Herbed Pizza Dough:

  • 1 package dry yeast
  • 3/4 c. warm water (105° F to 110° F)
  • 2 c. flour
  • 1 c. semolina (pasta flour)
  • 1 Tbsp. chopped fresh parsley
  • 2 Tbsp. olive oil
  • 1-1/2 tsp. chopped fresh thyme
  • 1-1/2 tsp. chopped fresh chives
  • 1/2 tsp. kosher salt
  • Vegetable cooking spray
  • 3 Tbsp. cornmeal

Instructions:

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.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.