Description
Chopped Salad Pizza combines a crispy, golden-baked pizza crust with a fresh, crunchy chopped salad topped with a creamy, tangy dressing. This recipe offers a vibrant and satisfying meal perfect for lunch or a light dinner, blending the best of pizza and salad in one delightful dish that’s colorful, flavorful, and ideal for entertaining or casual meals.
Ingredients
For the Pizza
- 1 pound pizza dough
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
For the Chopped Salad
- 3 cups chopped romaine lettuce
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely diced
- ¼ cup banana peppers, sliced
- ¼ cup roasted red peppers, chopped
- ¼ cup chickpeas, drained and rinsed
- ¼ cup shredded mozzarella or Parmesan cheese
For the Dressing
- ⅓ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C). Place a pizza stone or a baking sheet inside the oven during preheating to ensure a crisp crust.
- Prepare the Dough: Stretch the pizza dough into a 12-inch round shape and place it on parchment paper. This will make transferring the pizza easier once topped.
- Season the Dough: Lightly brush the stretched dough with olive oil, then sprinkle evenly with garlic powder and Italian seasoning to add flavor to the crust.
- Add Cheese: Distribute the shredded mozzarella and grated Parmesan cheese evenly over the dough as the base topping.
- Bake the Pizza: Transfer the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 10 to 14 minutes, or until the crust is golden brown and crisp.
- Make the Dressing: While the pizza is baking, whisk together mayonnaise, red wine vinegar, olive oil, grated Parmesan, Italian seasoning, garlic powder, dried oregano, salt, and black pepper until smooth and well combined.
- Prepare the Salad: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced banana peppers, chopped roasted red peppers, rinsed chickpeas, and shredded cheese. Toss lightly with just enough dressing to coat all ingredients.
- Assemble the Pizza: Once the pizza is done baking, allow it to cool for 2 to 3 minutes so it doesn’t wilt the salad. Then pile the tossed chopped salad evenly over the warm pizza crust.
- Serve: Slice the pizza into portions and serve immediately for the best texture and flavor experience.
Notes
- Add the chopped salad onto the pizza just before serving to ensure the crust remains crisp and doesn’t become soggy.
- For a quicker alternative, use naan or flatbread instead of traditional pizza dough.
- Add grilled chicken or turkey to the chopped salad for additional protein and a heartier meal.
- You can adjust the dressing’s consistency by adding a splash of water or vinegar to thin it out or make it more vinaigrette-like.
- This recipe is naturally vegetarian, with chickpeas providing extra protein and texture; feel free to keep it as is or customize according to dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course, Lunch, Pizza, Salad
- Method: Baking
- Cuisine: American, Italian-Inspired
