Trisha Yearwood's Pizza Salad with Pesto Stuffed Crust Croutons |

Trisha stuffs ready-made pizza dough with pesto and Parmesan to make croutons for her pizza salad piled high with provolone, salami, pepperoncini and more! Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3HjwnTE Subscribe to Food Network ▶ http://foodtv.com/YouTube Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pizza Salad with Pesto Stuffed Crust Croutons RECIPE COURTESY OF TRISHA YEARWOOD Level: Easy Total: 1 hr Active: 40 min Yield: 4 to 6 servings Ingredients Croutons: 8 ounces canned pizza dough, such as Pillsbury All-purpose flour, for rolling the dough 1/3 cup prepared pesto 3 tablespoons grated Parmesan Extra-virgin olive oil, for brushing Salad: 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 2 cloves garlic, crushed 2 romaine hearts, torn into bite-size pieces 1 cup halved cherry tomatoes 4 ounces mild provolone, diced 2 ounces sliced salami, julienned 1/2 small red onion, thinly sliced 1 Persian cucumber, thinly sliced 1/2 cup sliced jarred roasted red peppers 1/2 cup pitted Italian mixed olives 1/4 cup pickled pepperoncini Directions For the croutons: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll the dough on a floured counter to a 12-inch square. Use a pizza cutter to trim to a mostly even square. Cut into 16 smaller squares. Dollop 1 teaspoon pesto and 1/2 teaspoon Parmesan in the center of each square. Gather in the corners of each and twist to form a ball that's smooth on top; pinch the bottom to close. Place on the baking sheet and repeat with the remaining dough. Brush with a little olive oil. Bake the croutons until puffed and golden brown, 16 to 18 minutes. Let cool while you assemble the salad. For the salad: Whisk the vinegar, oregano, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Whisk in the olive oil to make a smooth dressing. Add the garlic and let steep while you assemble the salad. Put the romaine in a large, shallow salad bowl. Top with the tomatoes, provolone, salami, red onion, cucumber, roasted peppers, olives and pepperoncini. Add the pesto balls. Drizzle with the dressing, then season with salt and pepper and toss well. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #TrishaYearwood #TrishasSouthernKitchen #FoodNetwork #PizzaSalad #PestoStuffedCroutons Trisha Yearwood's Pizza Salad with Pesto Stuffed Croutons ​| Trisha's Southern Kitchen | Food Network https://www.youtube.com/watch?v=AaIqlaT-tw4