Tuesday, June 4, 2013

Pizza salad

I saw this recipe from the June issue of Good Housekeeping and knew it would be a great summer meal!

I used sourdough English muffins instead of pizza crust, since it's what I had on-hand. The muffins were cut in half, sprayed with oil olive, topped with garlic powder and Parmesan cheese, and baked at 375 degrees for about 10 minutes.

I followed the rest of the recipe pretty closely and it turned out great! I served baked asparagus topped with Parmesan cheese on the side.

I think next time I make this, I'll add black olives to the salad, and maybe some fresh basil.

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