Pizza with Parsley and Shaved Parmesan Salad Recipe

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1 vote | 7488 views

Use my Weir Dough for Pizza recipe to make the dough!

Prep time:
Cook time:
Servings: 4


Cost per serving $1.34 view details
  • 2 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil
  • 3ounces grated mozzarella cheese
  • 3 ounces grated Italian fontina cheese
  • 2 bunches tender young flat-leaf parsley
  • 1 tablespoon lemon juice
  • Salt
  • 3 ounce chunk Parmigiano Reggiano
  • Weir Dough for Pizza


  1. Preheat oven to 500 degrees F and place pizza brick on the bottom shelf of oven.
  2. In a small bowl, combine the garlic and 2 tablespoons of the olive oil and let stand for 30 minutes. Pick the parsley leaves from stems and discard stems.
  3. For the vinaigrette, in a small bowl, whisk together the remaining 2 tablespoons olive oil and lemon juice. Season with salt and pepper.
  4. Divide the dough into 2 round pieces. Do not work the dough too much. Roll and form one piece of dough into a 10 to 11-inch circle, 3/8ths-inch thick. Transfer to a heavily floured pizza peel and brush teh dough to within 1/2-inch of edge with the garlic-infused oil. Sprinkle half of the combined cheeses on top of the oil Transfer the unbaked pizza directly onto a pizza brick and bake until golden and crisp, about 10 to 12 minutes.
  5. In the meantime, toss the parsley leaves with the vinaigrette. Shave the Parmigiano Reggiano into paper-thin slices. When the pizza is golden and crisp, remove from the oven. Top with half of the parsley salad and Parmigiano Reggiano. Serve immediately. Repeat for second pizza.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 82g
Recipe makes 4 servings
Calories 353  
Calories from Fat 265 75%
Total Fat 29.88g 37%
Saturated Fat 11.75g 47%
Trans Fat 0.0g  
Cholesterol 51mg 17%
Sodium 624mg 26%
Potassium 66mg 2%
Total Carbs 2.62g 1%
Dietary Fiber 0.1g 0%
Sugars 0.74g 0%
Protein 18.68g 30%



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