Copycat Jon & Vinny's Salad Days Pizza

is it salad, or is it pizza? who cares, it's magnificent

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday!

CATCH UP!

I didn’t make a New Year’s resolution. Not purposely, but I just couldn’t think of one big, important thing to focus on. I usually check in throughout the year and make adjustments as I go, but this week, I fell into a resolution: move more slowly and savor what I’m doing.

I tend to be a go, go, go type of person. I measure how successful a day is by how much I’ve accomplished. I don’t like to waste time. I don’t like to sit still. But it’s actually quite hard to waste time if you’re soaking up each moment. Even scrolling social media can be beneficial if you’re not doing it mindlessly. If you have a purpose. If you’re learning something. If you can walk away when there’s something else you need to do.

I think this also ties into my dislike of cleaning. I never enjoy it because it feels like a waste of time (I feel similarly about showering. And also, this makes me sound dirty and gross, but I promise you I still do both, even though I don’t enjoy them). I’ve decided to turn my mindset around and not view those activities as boring or chores. I’m going to enjoy them, whatever that means. I’m not going to rush my tasks, whether it be work, exercise, eating lunch. I’m going to slow down and enjoy them all, because what is the rush really? Yes, I sometimes have deadlines, but they’re not usually so urgent. And philosophically, how important are they that they’re worth the stress?

So much of my stress (and I’m sure others can relate), is self-imposed because I want to do everything, and I want to do everything in the best way to maximize my present and future success. I think I would feel much more at ease if I realized that none of these things are not pressing or anxiety-inducing, inherently. I want to stop rushing through life and wishing away time to get to the next time. I want to live in the now. I guess they call that mindfulness ;)

Phew. That was maybe a lot, but I have a feeling many of you can relate. Anyway, to lighten up the mood… pizza’s next!

RECIPE!

Jon & Vinny’s is a popular LA restaurant that serves modern, Italian-inspired dishes. Even if you don’t live in LA, you’ve probably heard about their famous Spicy Fusili Pasta, which is their take on a vodka sauce (and an incredible one at that). But there’s another dish at their restaurant that instantly captured my heart: their Salad Days pizza.

Now, if you’re an Italian and/or a pizza purist, look away and just accept that this isn’t a traditional pizza. Their Salad Days pizza is essentially a salad on top of pizza crust and marinara, but it is phenomenal. I will start by saying that their soft, chewy dough really makes the pizza, so if you have the option to make your own pizza dough at home, do it. I didn’t, though, so don’t stress if you can’t! But do keep in mind that you don’t want to skimp on the dough/crust and go for something that you don’t like the taste of, since it’s not about to be smothered in cheese.

That being said, the salad is loaded with flavors and textures, and the creamy Italian dressing has Parmesan in it (and there’s even more Parmesan added to the salad), so you’ll still get your cheese fix!

Also, if you want to skip the pizza crust and just eat the salad, go for it! But, it is extra special on the pizza, so let’s party!

Copycat Jon & Vinny's Salad Days Pizza

Ingredients (Makes 2, 10-inch pizzas. Serves 2-4)

Pizza

• 2 10-inch pizza crusts (I used the Monteli frozen crusts from Trader Joe’s)

• 1/2 cup marinara

• Crushed red pepper

Salad

• 2 heads of little gem lettuce, roughly chopped

• 1/2 cup halved sun gold tomatoes

• 1/3 cup soppressata (2 oz)

• 1/4 cup shaved Parmesan

• 1/4 cup thinly sliced red onion

• 1/2 cup sliced pepperoncini

Dressing

• 1 1/2 tbsp Greek yogurt

• 1/2 tbsp mayo

• 1 tbsp olive oil

• 1 1/2 tbsp white wine vinegar

• 1 clove garlic, minced

• 1 tbsp chopped parsley

• 1 tbsp grated Parmesan

• 1/4 tsp oregano

• Pinch of salt and pepper

• 1/2 tsp honey

1. Spread the marinara on the pizza crust, and bake according to package.

2. While the pizza is baking, add your salad ingredients to a large bowl. In a small bowl, mix together dressing ingredients until smooth. Toss the salad in the dressing, and when the pizza is ready, top the pizza with the salad. Finish off with crushed red pepper.

IN CASE YOU MISSED IT!

Last week, paid subscribers received a new recipe: Jammy Pepper and Sun-Dried Tomato Basil Ricotta Pasta! Just look how luscious it is:

Jammy Pepper and Sun-Dried Tomato Basil Ricotta Pasta

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