Margherita Pizz’alad

[RD Cook]

Margherita Pizz’alad

<div><a href="http://www.eatingwell.com/recipes/margherita_salad_pizza_pizzalad.html" target="_blank"><img src="http://bed56888308e93972c04-0dfc23b7b97881dee012a129d9518bae.r34.cf1.rackcdn.com/sites/default/files/imagecache/148_148/recipes/MV8407_Westphalen.JPG" alt="Margherita Pizz’alad Recipe" title="Margherita Pizz’alad Recipe" border="0" width="148" height="148"/></a></div>
<div><a href="http://www.eatingwell.com/recipes/margherita_salad_pizza_pizzalad.html" target="_blank">Margherita Pizz’alad</a></div>
<div>This Italian-flag-inspired Margherita pizza recipe is topped with juicy tomatoes and slices of fresh mozzarella. What could make it better? Adding a salad on top of the pizza to make a pizz’alad. In this case the Margherita pizza is topped with a salad of arugula, basil and parsley tossed with a tangy balsamic vinaigrette. Bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.</div><div class="feedflare">
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