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  • Servings
    6 servings

Pizza Salad with Pepato Asiago Cheese

Main Ingredients: Beans

Yield: 6 servings

Photo And Recipe Courtesy Of WISCONSIN MILK MARKETING BOARD, INC.

Ingredients

  • 2 whole heads garlic
  • 1/4 Cup white wine vinegar
  • 1/8 Teaspoon salt
  • 1/8 Teaspoon white pepper
  • 2 Tablespoon olive oil
  • 1 Tablespoon chopped fresh parsley
  • 3 Tablespoon balsamic vinegar
  • 1 Teaspoon chopped fresh thyme
  • 1 Clove garlic, minced
  • 4 Cup Yukon gold or red potatoes, cut into 1/2 inch cubes
  • 3 Cup red onion, sliced into 1/4" rings
  • 3 Cup zucchini, cut into 1/2" cubes
  • 2 Cup gourmet salad greens
  • 1-1/2 Cup (4-1/2 oz.) grated Asiago cheese
  • Herbed Pizza Dough (recipe to follow)
  • 1/2 Teaspoon black pepper
  • 24 Slice tomato (1/8"  thick each)
  • 4 Ounce Proscuitto ham, very thinly sliced
  • 1/2 Cup (2 oz.) Pepato cheese, shaved
  • 1 Package dry yeast
  • 3/4 Cup warm water (105° F to 110° F)
  • 2 Cup flour
  • 1 Cup semolina (pasta flour)
  • 1 Tablespoon chopped fresh parsley
  • 2 Tablespoon olive oil
  • 1-1/2 Teaspoon chopped fresh thyme
  • 1-1/2 Teaspoon chopped fresh chives
  • 1/2 Teaspoon kosher salt
  • Vegetable cooking spray
  • 3 Tablespoon cornmeal

Directions

  1. Preheat oven to 350° F.
  2. Combine cookie crumbs and butter. Press into a 9-inch tart pan, preferably a spring-form-type. Set aside.
  3. In electric mixer, beat eggs until very thick and lemon colored, 3 to 5 minutes. Add almond paste and beat until smooth and very thick, 3 to 5 minutes. Add ricotta and 1/2 cup preserves and blend just until combined.
  4. Spread into prepared crust. Place pan on cookie sheet and bake 30 to 35 minutes until puffed and golden.
  5. Remove from oven to rack and allow to cool 15 to 20 minutes. Spread remaining preserves on top of tart and sprinkle with pistachios.

STELLA PRODUCTS USED IN THIS RECIPE

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