Margherita Pizz’alad. (Jim WestphalenEatingWell / January 30, 2014)

This Italian-flag-inspired Margherita pizza recipe is topped with juicy tomatoes and slices of fresh mozzarella. What could make it better? Adding a salad on top of the pizza to make a pizz'alad. In this case the Margherita pizza is topped with a salad of arugula, basil and parsley tossed with a tangy balsamic vinaigrette. Bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see the tips below.

Margherita Pizz'alad

Makes one 12- to 14-inch pizza.

Active Time: 50 minutes

Total Time: 2 hours 5 minutes

Whole-grain pizza dough:

2/3 cup lukewarm water

1 teaspoon instant or rapid rise yeast

1 teaspoon sugar

1 1/4 cups bread flour or all-purpose flour

3/4 cup white whole-wheat flour (see tips) or all-purpose flour

1/2 teaspoon salt

Topping and salad:

2 tablespoons extra-virgin olive oil, divided

1 tablespoon minced garlic

1 large tomato, very thinly sliced

5 thin slices fresh mozzarella cheese

1 tablespoon balsamic vinegar

1 teaspoon Dijon mustard