Name: Salad Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 pound pizza dough, store-bought or homemade; cornmeal, for stretching the dough; 8 ounces fresh mozzarella cheese, torn; 2 garlic cloves, thinly sliced; 2 cups arugula; 2 cups thinly sliced radicchio; ½ cup thinly sliced red onion; ½ cup sliced pepperoncini; shaved parmesan cheese, for garnish; red pepper flakes, for sprinkling; 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon honey; ½ teaspoon dijon mustard; ½ garlic clove, grated; ⅛ teaspoon dried oregano; ¼ teaspoon sea salt; freshly ground black pepper

Ingredients

Scale

1 pound pizza dough, store-bought or homemade
cornmeal, for stretching the dough
8 ounces fresh mozzarella cheese, torn
2 garlic cloves, thinly sliced
2 cups arugula
2 cups thinly sliced radicchio
½ cup thinly sliced red onion
½ cup sliced pepperoncini
shaved parmesan cheese, for garnish
red pepper flakes, for sprinkling
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
½ teaspoon dijon mustard
½ garlic clove, grated
⅛ teaspoon dried oregano
¼ teaspoon sea salt
freshly ground black pepper

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Instructions

Prepare the pizza dough as per the recipe, or allow store-bought dough to sit at room temperature for 1 hour before stretching.
Preheat the oven to 500°F (or the highest setting).
Dust a baking sheet with cornmeal, place the dough on it, and stretch into a large circle or oval. Top with mozzarella and garlic slices.
Bake for 10 to 15 minutes until the cheese melts and the crust is golden brown.
While the pizza bakes, mix the vinaigrette in a jar by combining olive oil, red wine vinegar, honey, dijon mustard, grated garlic, oregano, salt, and pepper. Shake well.
In a large bowl, combine arugula, radicchio, and red onion. Lightly drizzle with vinaigrette, tossing to coat. Add more dressing as needed.
Once the pizza is out of the oven, top with the salad mixture, pepperoncini, shaved parmesan, and sprinkle with red pepper flakes. Slice and serve.

Notes

Store any leftover pizza in the refrigerator for up to two days, reheating in the oven for best results.
Feel free to customize the toppings with your favorite vegetables or proteins for a variation.
For a spicier kick, use more red pepper flakes or add sliced jalapeños.

Author: Lauren
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dishes
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1/4 pizza
Calories: 280
Sugar: 3g
Sodium: 450mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 10g
Cholesterol: 20mg