Crust Issues
Pepperoni Pizza Panzanella Salad with Toasted Pizza Croutons, Tomatoes, Basil, and Arugula
35 minutes
Serves 4
DinnerItalianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Meet the Italian salad that turns leftover pizza into tomorrow night’s dinner party centerpiece. You’ll learn how to make panzanella the classic way, with a twist, as the pizza crust becomes the world’s most flavorful crouton.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
- 02Cut the half pizza (crust, toppings, cheese, and all) into 1-inch cubes, trying to keep the pepperoni and cheese on top of each piece. Spread them out in a single layer on the prepared sheet.
- 03Drizzle 2 tablespoons olive oil over the pizza cubes and toss gently to coat. Bake for 20 to 25 minutes, turning once, until the edges are deeply golden and crisp. Let cool slightly.
- 04While the pizza cubes bake, combine the tomatoes and sliced red onion in a large salad bowl.
- 05Add the baby arugula and torn basil leaves to the bowl. Set aside.
- 06In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper until smooth.
- 07Slowly drizzle in the remaining 3 tablespoons olive oil while whisking, until the dressing is emulsified.
- 08Add the warm toasted pizza cubes to the salad bowl with the vegetables and greens.
- 09Pour the vinaigrette over the salad and toss everything together gently until the pizza cubes are coated and some tomato juice and dressing soak into the crust.
- 10Let the salad rest for 10 minutes before serving to allow the flavors and textures to mingle.
- 11Taste and adjust seasoning with more salt and pepper if desired. Serve in shallow bowls or pile high on a platter.
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