On pizza night, salad is often an afterthought. (“I should really eat a salad … before devouring this beautiful wheel of carbs and cheese!”) This salad pizza is the best of both worlds, delivering the crusty goodness of a pizza and the freshness of a salad in one dish. It’s pizza night without the guilt!
Using store-bought pizza crust (or a basic pizza dough recipe), you can simply stretch the dough and bake it flat on a sheet tray. Or take the presentation to the next level by baking the dough into the shape of a bowl, as Ree Drummond has famously done on The Pioneer Woman, her Food Network show. This recipe makes the best pizza bread bowl ever: Just place a metal 9-by-13-inch baking dish upside down on a sheet tray and drape the stretched dough over top. Brush it with oil and garlic salt and bake until it’s golden brown and crispy on the outside while still chewy on the inside. Tearing a piece of this warm crust while crunching on the antipasti chopped salad inside will have you patting yourself on the back for throwing the most creative, delicious pizza night in a long time!
What kind of toppings go best on salad pizza?
Ideally, the ingredients for the salad take the place of all the meats, cheeses and veggies that you’d normally add to a pizza (with the addition of salad greens, of course!). Inspired by Ree’s Antipasti Chopped Salad, we found that the crunch of fresh romaine, radicchio, a zippy Italian dressing and lots of marinated veggies, meats and cheeses, made the perfect salad pizza toppings.
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6 – 8
For the Pizza Bowl:
12 to 16-oz. piece of refrigerated or homemade pizza crust
For the Dressing:
white wine vinegar
grated parmesan cheese
ground black pepper
For the Salad:
chopped romaine lettuce
marinated artichokes, drained and halved
roasted red peppers, drained and chopped
sliced black olives
small, fresh mozzarella balls (ciliegine or pearls)
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- For the pizza bowl: Let the pizza crust rise according to package or recipe directions.
- Preheat the oven to 400 °. Line a large baking sheet with foil then place a metal, 9-by-13-inch baking dish upside down on the tray. Spray all over with nonstick cooking spray.
- In a small bowl, whisk to combine the olive oil, garlic powder and salt.
- Stretch the pizza crust roughly into a rectangular shape, about an inch larger than the base of the baking dish on all sides. Drape the dough over the baking dish so that the dough is hanging over each side by about 1 1/2 inches. Brush the dough all over with the olive oil mixture.
- Bake for 12 to 15 minutes, rotating the sheet tray once, until golden brown all over. Let the crust cool on the baking dish until just slightly warm, about 30 minutes.
- For the dressing: While the crust cools, combine the olive oil, vinegar, parmesan cheese, garlic, oregano, salt, and pepper in a jar with a tight-fitting lid. Shake well to combine.
- For the salad: Combine the romaine, radicchio, artichokes, roasted red peppers, olives, and pepperoncini in a large mixing bowl. Drizzle with about two-thirds of the dressing and toss well to combine. Add the salami, pepperoni, mozzarella, and provolone, and gently fold to combine.
- Flip the pizza crust over onto a large serving platter or cutting board. Fill the bowl with salad. Use scissors to cut through the crust and serve salad topped slices. Serve immediately with remaining dressing on the side.
This pizza crust can be baked flat on a large sheet tray as well!
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