Why You’ll Love This Recipe

This Chopped Salad Pizza combines the richness of pizza with the freshness of a salad. The contrast between the warm, cheesy pizza crust and the cool, crunchy salad creates a wonderful balance of textures and flavors. With a variety of fresh vegetables, a light dressing, and the option to add protein like grilled chicken or bacon, this pizza is not only fun to eat but also a customizable meal to suit any preference. It’s a great way to enjoy a pizza night with a refreshing twist!

Ingredients

For the Pizza:

1 pizza dough (store-bought or homemade)
1 tablespoon olive oil (for brushing crust)
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese (optional)
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cup black olives, pitted and sliced (optional)
1/2 cup cucumber, diced
1/2 cup bell peppers (red, yellow, or green), diced
1/4 cup fresh basil, chopped (optional)

For the Salad Topping:

2 cups mixed greens (such as arugula, spinach, or romaine)
1/4 cup red cabbage, shredded (optional)
1/2 avocado, diced
2 tablespoons red wine vinegar or balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard (optional)
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pizza Crust: Preheat your oven according to the pizza dough package instructions or to 475°F (245°C) if making homemade dough. Roll out the dough on a floured surface to your desired size and thickness. Transfer it to a parchment-lined baking sheet or pizza stone.
Bake the Pizza Crust: Brush the pizza crust with olive oil and bake in the preheated oven for 8-10 minutes, or until the crust is golden and crispy.
Assemble the Pizza: Once the pizza crust is baked, remove it from the oven and sprinkle the shredded mozzarella cheese evenly over the crust. If you’re using feta, sprinkle that on as well. Return the pizza to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Prepare the Salad: While the pizza is baking, prepare the salad by tossing the mixed greens, red cabbage (if using), diced avocado, and any other vegetables you like. In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard (if using), and salt and pepper. Drizzle the dressing over the salad and toss to coat.
Top the Pizza with Salad: Once the pizza is out of the oven, top it with the dressed salad mixture. Add the cherry tomatoes, red onion, cucumber, bell peppers, olives, and any additional toppings you prefer. Garnish with fresh basil if desired.
Serve: Slice the pizza into wedges and serve immediately while the crust is still warm and the salad is fresh!

Servings and Timing

Servings: 2-4 servings
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes

Variations

Grilled Chicken: Add grilled chicken slices on top of the pizza or mix them into the salad for extra protein.
Bacon: Crumbled cooked bacon can be added to the salad or sprinkled on top of the pizza for a savory crunch.
Vegetarian Option: Skip the cheese and use a dairy-free alternative for a vegetarian or vegan version.
Spicy Version: Add a drizzle of hot sauce or sliced jalapeños to the salad for a spicy kick.
Different Cheeses: Swap mozzarella for goat cheese, ricotta, or Parmesan for a unique twist on the pizza’s flavor profile.

Storage/Reheating

Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, but you can store it separately for up to a day.
Reheating: To reheat the pizza, place it in a 350°F (175°C) oven for about 5-7 minutes until the crust crisps up again.

FAQs

1. Can I use a store-bought pizza crust?

Yes! A store-bought pizza crust is a great time-saver, and you can easily find pre-made dough at most grocery stores.

2. Can I make the pizza crust ahead of time?

Yes, you can prepare the pizza dough the day before and store it in the refrigerator. Let it come to room temperature before rolling it out and baking.

3. Can I make this pizza gluten-free?

Yes! You can use a gluten-free pizza crust or cauliflower crust for a gluten-free version of this pizza.

4. Can I add other vegetables to the salad topping?

Absolutely! You can add vegetables like carrots, radishes, or beets to the salad topping for extra crunch and flavor.

5. Can I make this pizza vegan?

Yes! Use vegan cheese and skip the feta for a fully vegan version. You can also add chickpeas or tofu as a protein source.

6. How do I keep the salad from making the pizza soggy?

To prevent the salad from making the pizza soggy, be sure to add the salad topping after baking the pizza and just before serving.

7. Can I use a different dressing for the salad?

Yes, you can substitute the red wine vinegar dressing with balsamic vinaigrette, ranch dressing, or any dressing you prefer.

8. Can I make this pizza ahead of time?

It’s best to assemble and bake the pizza fresh. However, you can prepare the salad ingredients ahead of time and store them in the refrigerator. Assemble the pizza right before serving.

9. Can I freeze this pizza?

While the pizza itself can be frozen before baking, the salad is best fresh. You can freeze the pizza dough and toppings (without the salad) and bake it when needed.

10. Can I add protein directly to the pizza?

Yes! You can add grilled chicken, shrimp, or even sausage directly on top of the pizza before baking.

Conclusion

Chopped Salad Pizza is a fun and flavorful twist on traditional pizza, offering the perfect combination of warm, cheesy crust and fresh, crisp salad. With its variety of vegetables, customizable toppings, and vibrant flavors, this pizza is an exciting way to enjoy both pizza and salad in one dish. Whether you’re looking for a light meal or something unique for your next dinner party, this Chopped Salad Pizza is sure to impress!

Chopped Salad Pizza

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Chopped Salad Pizza combines the crispy, cheesy base of pizza with a fresh, crunchy salad topping. Topped with fresh vegetables, tangy dressing, and optional protein, this vibrant dish offers a unique twist on classic pizza.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Yield: 2-4 servings
Category: Main Dish, Pizza
Method: Baking, Tossing
Cuisine: Italian, Fusion

Instructions

Prepare the Pizza Crust: Preheat your oven according to the pizza dough package instructions or to 475°F (245°C) if making homemade dough. Roll out the dough on a floured surface to your desired size and thickness. Transfer it to a parchment-lined baking sheet or pizza stone.

Bake the Pizza Crust: Brush the pizza crust with olive oil and bake in the preheated oven for 8-10 minutes, or until the crust is golden and crispy.
Assemble the Pizza: Once the pizza crust is baked, remove it from the oven and sprinkle the shredded mozzarella cheese evenly over the crust. If you’re using feta, sprinkle that on as well. Return the pizza to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Prepare the Salad: While the pizza is baking, prepare the salad by tossing the mixed greens, red cabbage (if using), diced avocado, and any other vegetables you like. In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard (if using), and salt and pepper. Drizzle the dressing over the salad and toss to coat.
Top the Pizza with Salad: Once the pizza is out of the oven, top it with the dressed salad mixture. Add the cherry tomatoes, red onion, cucumber, bell peppers, olives, and any additional toppings you prefer. Garnish with fresh basil if desired.
Serve: Slice the pizza into wedges and serve immediately while the crust is still warm and the salad is fresh!

Notes

Storage: Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, but you can store it separately for up to a day.
Reheating: To reheat the pizza, place it in a 350°F (175°C) oven for about 5-7 minutes until the crust crisps up again.

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 12g
Cholesterol: 25mg