Pizza Salad with Pepato & Asiago Cheese

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 6 servings

    Ingredients

  • 2 whole heads garlic
  • 1/4 c. white wine vinegar
  • 1/8 tsp. salt
  • 1/8 tsp. white pepper
  • 2 tablespoons olive oil
  • 1 tbsp. chopped fresh parsley
  • 3 tablespoons balsamic vinegar
  • 1 tsp. chopped fresh thyme
  • 1 clove garlic, minced
  • 4 cups Yukon gold or red potatoes, cut into 1/2 inch cubes
  • 3 cups red onion, sliced into 1/4&quot; rings
  • 3 cups zucchini, cut into 1/2&quot; cubes
  • 2 cups gourmet salad greens
  • 1-1/2 cups (4-1/2 oz.) grated Asiago cheese
  • Herbed Pizza Dough (recipe to follow)
  • 1/2 tsp. black pepper
  • 24 slices tomato (1/8&quot; &nbsp;thick each)
  • 4 ounces Proscuitto ham, very thinly sliced
  • 1/2 c. (2 oz.) Pepato cheese, shaved
  • Herbed Pizza Dough:

  • 1 pkg. dry yeast
  • 3/4 c. warm water (105&deg; F to 110&deg; F)
  • 2 cups flour
  • 1 c. semolina (pasta flour)
  • 1 tbsp. chopped fresh parsley
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons chopped fresh thyme
  • 1-1/2 teaspoons chopped fresh chives
  • 1/2 tsp. kosher salt
  • Vegetable cooking spray
  • 3 tablespoons cornmeal

    Directions

  • In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Stir in flour and next six ingredients; combine to form a semi-stiff dough. On a lightly floured surface, knead dough 6 or 7 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85&deg; F) free from drafts, for 1 hour or until doubled in bulk.
  • Punch dough down; turn onto a floured surface. Divide dough into 6 equal portions; roll each into a very thin 8 inch circle. Place crusts on preheated pizza stones or large baking sheets sprinkled with cornmeal. Top and bake according to previous recipe directions.
  • Remove white papery skin from heads of garlic. (Do not peel or separate cloves). Wrap each head separately in foil. Bake at 350&deg; F for 1 hour; let cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp, discarding skins. In a food processor, place garlic pulp, white wine vinegar, salt and white pepper; process until blended. Slowly add olive oil to processor; process until smooth. Reserve 2 tablespoons garlic mixture; set aside. Pour remaining garlic mixture into a large bowl; set aside.
  • In a large Ziploc bag, combine parsley, balsamic vinegar, thyme and minced garlic. Add potato, onion and zucchini; seal bag. Mix well; marinate for 1 hour.
  • In a foil-lined jelly roll pan, arrange potato mixture in a single layer. Broil for 35 minutes, or until vegetables are browned, stirring every 10 minutes. Add potato mixture and salad greens to garlic mixture in bowl; toss well.
  • Sprinkle 1/4 cup Asiago cheese over each prepared pizza crust; sprinkle with pepper. Bake at 375&deg; F for 20 minutes or until lightly browned. Brush crusts with reserved 2 tablespoons garlic mixture. Arrange 4 tomato slices on each crust; top each with Proscuitto, potato mixture and Pepato cheese. Serve at room temperature.