Ree takes salad to the next level by serving it in an easy, crispy bread bowl!
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Pizza Dough Salad Bowl
RECIPE COURTESY OF REE DRUMMOND
Total: 1 hr 20 min (includes cooling time)
Active: 30 min
Yield: 4 servings
All-purpose flour, for dusting
1 pound store-bought pizza dough
Nonstick cooking spray, for the bowl
3 tablespoons salted butter, melted
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
6 cups chopped romaine lettuce
1/4 cup sliced black olives
1/2 cup green pitted Castelvetrano olives
1/2 cup sliced marinated roasted red peppers
12 slices salami, half cut into strips
6 ounces cubed mozzarella
Fresh basil, for garnish
For the bowl: Preheat the oven to 400 degrees F.
Lightly dust a work surface with flour.
Stretch out the pizza dough to a 12-inch circle. Place a 10-inch metal bowl upside down on a baking tray. Cover the outside of the bowl with cooking spray. Drape the dough over the bowl. (Make sure the dough is not too thin.)
Mix the melted butter and garlic powder in a small bowl and brush over the dough, reserving extra. Bake until the dough is golden brown, 20 to 25 minutes.
For the dressing: Meanwhile, mix the oil, vinegar, mustard and oregano together in a bowl.
Carefully remove the cooked pizza crust from the bowl using a kitchen towel or oven mitts. Brush the inside of the bread bowl with the remaining garlic butter and allow it cool and crisp.
For the salad: Add the lettuce, olives, peppers, strips of salami and cubed mozzarella to a bowl. Drizzle over the dressing and toss. Tip into the pizza bowl. Fold the remaining slices of salami into quarters and arrange on top of the salad. Garnish with the basil.
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Ree Drummond’s Pizza Dough Salad Bowl | The Pioneer Woman | Food Network