Salad Pizza
Serves 4
This salad pizza recipe is my favorite way to make homemade pizza during the spring and summer! I pile a fresh Italian salad onto a crispy crust topped with garlic and melty mozzarella cheese.
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
Red Wine Vinaigrette
- 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
Instructions
- Prepare the pizza dough according to our pizza dough recipe, or if using store-bought dough, let it sit at room temperature for 1 hour before stretching.
- Preheat the oven to 500°F (or as high as your oven goes).
- Dust a baking sheet with cornmeal. Place the pizza dough on the baking sheet and stretch it into a large circle or oval. Top with the mozzarella and sliced garlic.
- Bake for 10 to 15 minutes, or until the cheese is melted and the crust is browned.
- Meanwhile, make the red wine vinaigrette: In a lidded jar, place the olive oil, red wine vinegar, honey, mustard, garlic, oregano, salt, and several grinds of pepper. Cover and shake to combine.
- In a large bowl, toss together the arugula, radicchio, and red onion. Drizzle with a little of the dressing and toss to coat, adding more dressing as desired. Sprinkle the salad over the pizza, then top with the pepperoncini, shaved Parmesan, and pinches of red pepper flakes.
- Slice and serve.