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Summer salads 3 ways
Buddy Love

Tuna, Greek and Guacamole Salads on Pizza Rounds

Three easy salads—tuna, Greek, and deconstructed guacamole—served on crispy leftover pizza dough rounds.
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Ingredients Method Notes

Ingredients
  

  • 3 pizza dough rounds leftover
  • 1 can tuna water removed
  • 1 scoop mayonnaise
  • salt to taste, divided
  • lemon juice divided
  • capers divided
  • 1 slice cheddar cheese
  • butter for griddle
  • 1 tomato
  • 1 green pepper
  • 1 cucumber
  • some kalamata olives
  • some feta cheese
  • some fresh dill
  • 1 dollop sour cream
  • 1 tomato
  • 1 ripe avocado cubed
  • some jalapeno slices
  • some dried chives
  • some dried cilantro
  • some olive oil divided

Method
 

  1. For homemade rounds, divide pizza dough into 6 to 8 pieces. Roll thinly, prick both sides with a fork, and add toppings and some olive oil to one side. Air fry at 450°F for 5 to 10 minutes, turning halfway, until brown and crisp. Cool on racks.
  2. Mix drained tuna, mayonnaise, a pinch of salt, half a capful of lemon juice, and about a spoonful of capers thoroughly.
  3. Halve one pizza round. Spread about half the tuna salad on one half, add cheddar, and sandwich with the other half. Cook on a preheated, buttered griddle for 5 to 10 minutes until the cheese fully melts.
  4. Chop and mix one tomato, the green pepper, and cucumber in a bowl. Spoon onto a second pizza round; top with kalamata olives, capers, feta, and a sprinkle of lemon juice.
  5. Mix fresh dill, a dollop of sour cream, a pinch of salt, and more lemon juice. Spoon over the Greek salad.
  6. Chop the remaining tomato and cube the avocado. Mix with jalapeno slices, dried chives, dried cilantro, lemon juice, salt to taste, and olive oil. Serve on the final pizza round.

Notes

If not using the cooked pizza rounds right away, they can be stored in the freezer in a freezer bag.