Caitlin Bensel
On pizza night, the salad is often forgotten. (“I really have to eat a salad… before I eat that lovely wheel of carbs and cheese!”) This salad pizza is the best of both worlds, combining the flavor of a crispy pizza and the freshness of a salad in one dish. It’s pizza night without guilt!
Using store-bought pizza dough (or a basic pizza dough recipe), you can simply stretch the dough and bake it on a baking sheet. Or take your presentation to the next level by shaping the dough into a bowl like Ree Drummond did. pioneer woman, her Food Network show. This recipe makes the best pizza bowl: Simply place a 9-by-13-inch metal baking dish upside down on a baking sheet and cover it with the stretched dough. Brush it with oil and garlic salt and bake until it’s golden brown and crispy on the outside and chewy on the inside. Breaking off a piece of that warm crust, crunching the sliced salad inside, will give you a pat on the back for having the most creative and delicious pizza night in a long time!
What are the best toppings for salad pizza?
Ideally, salad ingredients replace all the meats, cheeses, and vegetables you would normally put on pizza (with salad greens added, of course!). Inspired by Ree’s Antipasti Sliced Salad, we found that the crunch of fresh romaine, radicchio, tangy Italian dressing, and lots of pickled vegetables, meats, and cheese made the perfect topping for salad pizza.
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Productivity:
6 – 8
portions
Preparation time:
0
watch
twenty
minutes
Total time:
0
watch
45
minutes
For the pizza bowl:
12 to 16 oz. a piece of chilled or homemade pizza dough
For refueling:
white wine vinegar
grated parmesan cheese
ground black pepper
For salad:
chopped romaine lettuce
marinated artichokes, drained and cut in half
roasted red peppers, drained and chopped
chopped black olives
sliced pepperoncini
small fresh mozzarella balls (chilejin or pearls)
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- For the pizza bowl: Let the pizza crust rise according to package or recipe directions.
- Preheat oven to 400°. Line a large baking sheet with foil, then place a 9″ x 13″ metal baking dish upside down. Spray everything with non-stick cooking spray.
- In a small bowl, mix olive oil, garlic powder and salt.
- Stretch the pizza crust into a roughly rectangular shape, about an inch larger than the base of the baking dish on all sides. Spread the batter over the baking dish so that the batter hangs down on each side by about 1 1/2 inches. Brush the pastry with the olive oil mixture on all sides.
- Bake for 12 to 15 minutes, flipping the pan once, until golden brown. Let the cake cool on the baking sheet until slightly warm, about 30 minutes.
- For dressing: While crust is cooling, combine olive oil, vinegar, parmesan cheese, garlic, oregano, salt, and pepper in a jar with a tight-fitting lid. Shake well to mix.
- For the salad: In a large bowl, combine the romaine lettuce, radicchio, artichokes, roasted red peppers, olives, and pepperoncini. Pour in about two-thirds of the dressing and mix well. Add salami, pepperoni, mozzarella and provolone and mix gently.
- Invert the pizza crust onto a large serving platter or cutting board. Fill a bowl with salad. Use scissors to cut the rind and serve the lettuce slices. Serve immediately with the remaining dressing.
This pizza crust can also be baked on a large baking sheet!
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