Well, it’s what was for dinner a couple of nights ago. By popular demand I am going to show you how to go about making the salad/pizza dish and cornbread salad that I made at the Kraft Kitchens with Chef Harry Crane and Danielle of foodmomiac.
I’ll start with the ‘Bistro Salad/Pizza‘ combo (cornbread salad coming soon)! Mmmmm!
Prep: 6 minutes / Total time: 22 minutes
I think the beauty of this meal (besides the great taste), is the presentation. It looks good. In reality, you could just pop the pizza in the oven and serve up the salad on the side, but it’s better this way. It’s attractive! You could fool guests into thinking you’re somewhat sophisticated. Well I could! Then again, you should see my friends.
OK, so maybe this isn’t so much a recipe as a serving suggestion! When I was cooking at the Kraft Kitchens, we used a Kraft Digiorno Flat Bread Pizza, in Canada we have Kraft Delissio Ultimate Pizza (see photo above).
Follow the instructions on the box! I know, I know … I told you it’s more of a serving suggestion than a recipe.
forces encourages me to save the cardboard inserts, they come in handy when you take the pizza out of the oven, especially because you have to cook them right on the oven rack. There good for slicing up the pizza on too.
While the pizza is cooking, you can get the salad going.
Pretend, there are pine nuts in this photo. I didn’t notice they were missing until is was too late! I used: organic baby arugala, red onion, Kraft feta cheese, pine nuts and Kraft balsamic vinaigrette.
I used about 4 cups of lettuce.
You’ll need about a 1/4 cup of finely sliced red onion.
Don’t start eating the Kraft feta cheese before you add 1/4 cup to the salad, you won’t be able to stop. Damn this is good (just sayin’).
You’ll need some pine nuts, about 1/4 cup will work.
You guessed it, add a 1/4 cup of Kraft balsamic vinaigrette. Don’t put the dressing on the salad until the pizza is closed to being done, you want a nice crisp salad.
**NOTE: I didn’t write down the ingredient quantities when I was helping with this dish at Kraft. The quantities in this post are my own guest’imations. It tasted great (if you don’t like it, you can blame me). I’ve made the salad a THREE times now (with other meals), the 2nd and 3rd times I didn’t measure, it was just as good. Don’t be afraid to experiment.
Remove the pizza from the oven. Slice and pull the pieces back from each other about 1/2″.
At the Kraft Kitchens Chef Crane, had a very nice wooden serving-board to serve the pizza on. I don’t, so I used a large wooden cutting board. It worked.
What did the kids and Mr. MK think?
Umm, I think they liked it!
[Note: No compensation was made for the writing/publishing of this post. The writings and opinions expressed in this post are mine and mine only, and not influenced in any way by any corporation or any individual.]