Kale Salad Mezzaluna with Golden Balsamic Vinaigrette

Name: Kale Salad Mezzaluna with Golden Balsamic Vinaigrette
Yield: Makes 2 mezzalunas
Cuisine: American
Ingredients: Two 8-oz balls pizza dough, homemade or store-bought; 2–3 tablespoons unsalted toasted sunflower seeds; ¾ cup Golden Balsamic Vinaigrette; ½ English cucumber, halved lengthwise, seeded, and diced; 1 large bunch lacinato (dinosaur) kale; 1 avocado, halved, pitted, peeled, and diced; Kosher salt and freshly ground pepper; Semolina or fine cornmeal, for dusting; Olive oil, for brushing; 1 cup finely shredded red cabbage

Preparation info

Makes
2
mezzalunas

Difficulty
Easy

Appears in

Oakville Grocery The Cookbook

By Weldon Owen

Published 2023

About

Is it a pizza, or is it a salad? This mash-up is everything you want it to be! A crunchy pizza crust encases tender kale-cabbage salad dressed with a honey-sweet balsamic dressing. To take it for a picnic, precook the pizza dough and pack up the salad and dressing separately, then assemble the mezzaluna just before serving.

Ingredients

Two 8-oz balls pizza dough, homemade or store-bought
Semolina

Americas
United States
California
Spring
Vegetarian

Method

If using homemade dough, cover the dough balls and let come to room temperature for 4–6 hours; for store-bought dough, let the dough come to room temperature for 2–3 hours.

About 30 minutes before you are ready to bake the pizza crusts, position a rack in the upper third of the oven, about 6 inches from the heat source, and place a pizza stone on the rack.