It’s mid-July and you’ve probably already tried out every salad recipe. If so, we’ve rounded up a salad/pizza combo from Fired Pie that will help you mix things up a little bit.
If you decide to use fresh pizza dough, start with a 6 ½ inch dough ball, then hand stretch out to 11 inches with no rim, says Fred Morgan, co-owner of Fired Pie. “To cook, use a preheated pizza stone and bake in a 500-degree oven for 8 minutes. If you don’t have a pizza stone, use a pan or flip over a cookie sheet, which will take a few more minutes to cook.”
A couple of hot tips from Morgan: “Make sure the pizza and bacon are crispy and don’t overdress your salad.”
The Chopped Salad Pizza is a seasonal offering and will be on Fired Pie’s menu through August.
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