Grilled Pizza Salad with Tossed Greens and Golden Raisin-Peach Vinaigrette

Submitted by: James Perillo

Fresh fruit, California raisins and goat cheese top grilled pizza for a casual feast.




    • 3 bunches frisée
    • 3 bunches watercress
    • 2 heads red endive
    • 1/2 cup pecans
    • 4 ripe peaches
    • 1/2 cup California golden raisins
    • 1/2 cup California natural raisins
    • 8 ounce goat cheese


    • 1/4 cup white wine vinegar
    • 3 ripe peaches, pits removed and sliced
    • 1/2 cup California golden raisins
    • 1 teaspoon fresh garlic, diced
    • 1 tablespoon fresh shallots, diced
    • 1 tablespoon fresh gingerroot, diced
    • 1/2 cup pumpkin seed oil
    • 1/2 cup canola oil
    • Salt and pepper; to taste


    • 6 piece raw pizza dough (about 6 ounces each), thawed
    • Flour to roll dough
    • 1/4 cup olive oil
    • Salt and pepper; to taste
    • 1/4 cup rosemary, finely chopped


    Remove stem and outer green leaves of frissée. Using mostly the heart or the white part, pull leaves apart. Rinse in cold water and spin dry or wrap in cloth and shake dry. Reserve refrigerated. Remove stem and outer leaves from watercress; wash and dry. Reserve refrigerated. Remove core and cut endive in half and rinse. To julienne, slice each half about 1/8-inch on the bias. Reserve refrigerated. Place pecans on cookie sheet and toast in 350°F preheated oven for approximately 5 minutes or till fragrant; set aside. Remove pits and cut peaches into 6 wedges each; set aside. Measure raisins and cheese; set aside.


    In a blender, combine all ingredients except the oils and purée until smooth. Then, while blender is running, carefully add oils a little at a time till smooth and emulsified. Strain. Adjust seasoning and reserve.


    On a lightly floured work surface, roll dough into a circle about 1/8-inch thick. Preheat grill and ensure it is clean of debris. (All other preparation should be complete and this is one of the final steps before assembly.) Brush both sides of dough with a light coat of olive oil and season with salt and pepper as well as the fresh rosemary.

    To grill it will only take a minute so grill the dough one at a time. Place on grill and mark one side about 30 seconds till it begins to rise a little. Flip over with tongs and repeat on other side. Place on a platter and cover while you grill off the remainder and stack them on each other till complete.

    To Assemble

    Cut grilled pizza dough into 6 pieces and place on plate. Place a peach wedge on each piece in a circle around the center of pizza. Put the remainder of salad ingredients in a bowl except the cheese and toss with the vinaigrette. Place the salad in center of peaches and garnish with the goat cheese.

    Chef’s Notes: This is a refreshing salad that can be done without the grilled pizza. I like the contrast of a nice chilled salad with something hot.

    Also, the pumpkin seed oil adds a nice nutty flavor.

    In an effort to save some time, you can purchase raw frozen pizza dough from most grocery stores. The size of dough in this recipe is for individual servings of 6- to 8-ounce portions.

    Nutrition Facts Per Serving

    Calories 880 (64% from fat); Total Fat 65g (sat 15g, mono 28g, poly 18g, trans 0g ); Cholesterol 30mg; Protein 15g; Carbohydrate 66g; (Dietary Fiber 7g; Sugars 41g; ); Iron 4mg; Sodium 410mg; Calcium 190mg; Potassium 826mg

    This recipe is found in the following categories:

    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.