- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 776
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 88 mg
- Sodium
- 1755 mg
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 776
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 88 mg
- Sodium
- 1755 mg
Ingredients
Bowl:
Dressing:
Salad:
Directions
- 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.
