Pizzalad

Pizza, yum … Salad, yum! Who would’ve thought they would be so good together. Titletown Brewery, that’s who. I went to college in Green Bay, WI. Titletown Brewery is a great little restaurant, downtown by the railroad tracks. Lucky for me I tried it before I left because it is no longer on their menu.

My pizzalad is a simple pesto pizza with a caesar salad on top. The pesto and caesar dressing pair really well together. Since it originated at a Brewery, at least in my head it did, always enjoy it with a nice pale ale or IPA of your choice!

Pizzalad

Makes 2

One is perfect for an entrée or split one with someone for an appetizer portion.

Pizza Ingredients

2 naan bread

1 oz pesto

mozzarella cheese

Salad Ingredients

1 romaine heart, julienned

1 tomato, diced

10 black olives, sliced

shaved parmesan cheese

¼ c caesar dressing

Preheat oven for 350º.

Spread pesto on naan bread and top with mozzerella cheese. Bake in oven until cheese has melted. About 3-5 minutes.

In the meantime, mix up salad ingredients, except for parmesan cheese, in a bowl. Once is ready, cut it in quarters. Top the pizza with the salad. Sprinkle with parmesan cheese and a little fresh cracked pepper.

Serve immediately. The pizza will still be warm and the salad is still cool.