Trisha stuffs ready-made pizza dough with pesto and Parmesan to make croutons for her pizza salad stacked high with provolone, salami, pepperoncini and more!
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Nation star Trisha Yearwood displays her Southern hospitality as she creates meals with family and friends. Whether it's for a household reunion or a party for her band-mate, her simple recipes always have a story to inform.

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Pizza Salad with Pesto Stuffed Crust Croutons
DISH THANKS TO TRISHA YEARWOOD
Level: Easy
Total: 1 hr
Active: 40 minutes
Yield: 4 to 6 servings

Active 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 white 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 moderate provolone, diced
2 ounces sliced salami, julienned
1/2 little red onion, very finely sliced
1 Persian cucumber, thinly sliced
1/2 cup sliced jarred roasted red peppers
1/2 cup pitted Italian blended olives
1/4 cup pickled pepperoncini

Instructions

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. Utilize a pizza cutter to cut to a mostly even square. Cut into 16 smaller sized 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. Put 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: Blend 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 put together 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. Include 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 area|Food Network

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