Introduction: Ready for a Fresh, Flavorful Pizza Twist?
Craving a unique, summery dish that combines the comfort of pizza with the freshness of a salad? This Chopped Italian Salad Pizza is your perfect choice! Featuring a golden, olive oil-brushed pizza crust topped with creamy ricotta and a vibrant salad of Bibb lettuce, microgreens, red onion, pepperoncini, and mozzarella balls, all tossed in a zesty red wine vinaigrette, this dish is a delightful fusion of Italian flavors. Perfect for casual dinners, summer gatherings, or a fun vegetarian meal, it’s inspired by your love for vibrant, veggie-forward dishes like End of Summer Cobb Salad and Skillet Pasta with Summer Squash. Naturally vegetarian and adaptable for gluten-free or low-carb diets, this pizza is a fresh, crowd-pleasing treat. Ready to bake and assemble a pizza masterpiece? Let’s dive into this delicious recipe!
Overview: Why Chopped Italian Salad Pizza is a Must-Try
This Chopped Italian Salad Pizza combines a crispy pizza crust with a creamy ricotta base, topped with a fresh, tangy salad that’s bursting with Italian flair. The contrast of warm, golden dough and cool, crisp greens makes it uniquely satisfying. What makes it special? It’s vegetarian, ready in about 45 minutes, and adaptable for gluten-free or keto diets, offering a fresh, innovative take on pizza that’s perfect for any occasion.
- Time Requirement: About 45 minutes total (15 minutes prep, 20 minutes baking, 10 minutes cooling).
- Difficulty Level: Easy! Perfect for beginners or casual meals.
- Why It’s Special: It’s a vegetarian, fusion dish combining pizza and salad, adaptable for gluten-free or low-carb diets.
This salad pizza is a vibrant, crowd-pleasing treat that’s sure to impress. Let’s get baking!
Essential Ingredients
Here’s what you need to make this Chopped Italian Salad Pizza. Each ingredient adds to the crispy, creamy, and zesty magic.
- Extra-Virgin Olive Oil (⅓ cup, divided): Enhances dough crispness and enriches the dressing.
- Pizza Dough (1 lb): Forms the crispy, golden base (use gluten-free or cauliflower dough for dietary needs).
- Red Wine Vinegar (¼ cup): Provides tangy depth to the dressing.
- Dijon Mustard (1 Tbsp): Adds sharp, savory flavor to the dressing.
- Dried Oregano (Pinch): Brings classic Italian herbaceous notes.
- Kosher Salt and Black Pepper (to taste): Seasons the dressing and ricotta.
- Ricotta Cheese (1 cup): Creates a creamy, rich base.
- Bibb Lettuce (1 head): Offers crisp, tender greens.
- Microgreens (1 cup): Add delicate, peppery flavor.
- Red Onion (½ small, thinly sliced into rings): Provides sharp, colorful crunch.
- Pepperoncini (½ cup): Brings tangy, mildly spicy zing.
- Bite-Size Fresh Mozzarella Balls (1 cup, drained): Add creamy, mild richness.
Substitutions and Variations
- Pizza Dough: Swap with gluten-free dough or cauliflower crust for keto/gluten-free (~5g net carbs per serving with cauliflower crust).
- Ricotta: Replace with goat cheese, mascarpone, or dairy-free ricotta for vegan.
- Bibb Lettuce: Use romaine, arugula, or baby spinach for different greens.
- Microgreens: Substitute with watercress or more lettuce for similar texture.
- Pepperoncini: Swap with pickled jalapeños or banana peppers for varied heat.
- Mozzarella Balls: Use crumbled feta, goat cheese, or vegan cheese for different flavors.
- Red Wine Vinegar: Substitute with balsamic vinegar or lemon juice for a different tangy note.
- Keto Adjustment: Use cauliflower crust, reduce onion to ¼, and limit mozzarella to ½ cup (~5g net carbs per serving).
- Spicy Version: Add ½ tsp red pepper flakes to the dressing or include spicy pepperoncini.
- Protein-Packed: Add ½ cup sliced salami, prosciutto, or grilled chicken for a non-vegetarian twist.
Step-by-Step Instructions
Making this Chopped Italian Salad Pizza is straightforward, with a simple baking process and a quick salad assembly. Follow these steps for a perfect dish every time.
Step 1: Prepare the Oven and Dough
- Preheat the oven to 450°F.
- Grease a baking sheet with 2 Tbsp extra-virgin olive oil.
- Gently stretch 1 lb pizza dough over the baking sheet, using your fingers to stipple and spread it evenly.
- Brush the dough surface with 1 Tbsp olive oil and let rise in a warm place for 15–20 minutes.
Tip: Stretch dough gently to avoid tearing; let it rise for a lighter, crispier crust.
Step 2: Make the Dressing
- In a small bowl, whisk together ¼ cup red wine vinegar, 1 Tbsp Dijon mustard, and a pinch of dried oregano.
- Gradually whisk in the remaining olive oil (about 2 Tbsp from the ⅓ cup total) to emulsify.
- Season with kosher salt and black pepper to taste. Set aside.
Tip: Whisk vigorously for a smooth dressing; taste and adjust seasoning as needed.
Step 3: Add Ricotta and Bake
- Spread 1 cup ricotta cheese in an even layer over the risen dough.
- Season the ricotta with a pinch of kosher salt and black pepper.
- Bake in the preheated oven for 18–20 minutes until the dough is golden brown.
Tip: Spread ricotta evenly for consistent flavor; check crust for doneness by lifting an edge.
Step 4: Cool the Pizza
- Remove the pizza from the oven and let it cool for 10–15 minutes to set.
Tip: Cooling prevents the salad from wilting when added; place on a wire rack if possible to avoid sogginess.
Step 5: Assemble the Salad
- In a large bowl, toss together 1 head thinly sliced Bibb lettuce, 1 cup microgreens, and the prepared dressing.
- Transfer the dressed salad to the cooled pizza, spreading it evenly.
- Garnish with ½ small red onion (thinly sliced into rings), ½ cup pepperoncini, and 1 cup drained bite-size mozzarella balls.
Tip: Toss salad lightly to avoid bruising greens; arrange garnishes evenly for a balanced look.
Step 6: Serve
- Serve immediately, slicing the pizza into portions for easy sharing.
Tip: Use a sharp pizza cutter for clean slices; serve with extra dressing on the side for dipping.
Assembly: Building the Perfect Chopped Italian Salad Pizza
Making this Chopped Italian Salad Pizza is all about creating a vibrant, flavorful dish with a balance of textures. Here’s how to make it perfect:
- Stretch Dough Evenly: Ensure a thin, uniform crust for crisp baking.
- Spread Ricotta Smoothly: Create a creamy base for the salad to rest on.
- Dress Salad Lightly: Toss greens just enough to coat without wilting.
- Garnish Vibrantly: Arrange onion, pepperoncini, and mozzarella for color and flavor.
Presentation Tips:
- Serve on the baking sheet for a rustic look or transfer to a large platter for elegance.
- Pair with a keto-friendly side like a cucumber salad or grilled zucchini.
- Garnish with extra microgreens, a drizzle of olive oil, or a pinch of oregano for a polished finish.
Storage and Make-Ahead Tips
This pizza is best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Store pizza and salad separately in airtight containers in the refrigerator for up to 2 days.
- Avoid freezing, as greens and mozzarella lose texture.
- Reheating:
- Reheat pizza (without salad) in an oven at 350°F for 5–7 minutes to crisp the crust.
- Serve salad cold; do not reheat to maintain freshness.
- Make-Ahead Tips:
- Prep dressing and slice onion/pepperoncini up to 2 days ahead; store in the fridge.
- Bake pizza up to 1 day ahead; store in the fridge and reheat before adding salad.
- Toss salad and assemble just before serving to keep greens crisp.
Tip: Refresh salad with a squeeze of lemon juice if made ahead to restore brightness.
Recipe Variations
This Chopped Italian Salad Pizza is versatile, drawing on your love for vibrant, veggie-forward dishes like End of Summer Cobb Salad and Grilled Watermelon Steaks. Here are some fun ideas:
- Keto Salad Pizza: Use cauliflower crust, reduce onion to ¼, and limit mozzarella to ½ cup (~5g net carbs per serving).
- Gluten-Free Version: Swap pizza dough with gluten-free dough or cauliflower crust; ensure all ingredients are gluten-free.
- Vegan Version: Replace ricotta and mozzarella with dairy-free alternatives; confirm dressing ingredients are vegan-friendly.
- Spicy Salad Pizza: Add ½ tsp red pepper flakes to the dressing or use spicy pepperoncini.
- Mediterranean Twist: Add ¼ cup olives, artichoke hearts, or crumbled feta for a Mediterranean flair.
Tip: Serve with a side of keto-friendly garlic bread (almond flour-based) or a sprinkle of Parmesan for extra Italian flavor.
Conclusion: A Fresh, Italian-Inspired Treat to Love
Chopped Italian Salad Pizza is the perfect way to enjoy a vibrant, flavorful meal that combines the best of pizza and salad. With its crispy crust, creamy ricotta, and zesty, fresh toppings, it’s a dish that’s as satisfying as it is innovative. Perfect for casual dinners, summer gatherings, or vegetarian meals, this pizza is sure to become a favorite. Play with the variations, customize with your favorite toppings, and savor every crispy, zesty bite. What’s your favorite way to enjoy this salad pizza? Share your ideas in the comments and let us know how it turned out!
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Chopped Italian Salad Pizza
Description
Craving a unique, summery dish that combines the comfort of pizza with the freshness of a salad? This Chopped Italian Salad Pizza is your perfect choice! Featuring a golden, olive oil-brushed pizza crust topped with creamy ricotta and a vibrant salad of Bibb lettuce, microgreens, red onion, pepperoncini, and mozzarella balls, all tossed in a zesty red wine vinaigrette, this dish is a delightful fusion of Italian flavors
Ingredients
Here’s what you need to make this Chopped Italian Salad Pizza. Each ingredient adds to the crispy, creamy, and zesty magic.
- Extra-Virgin Olive Oil (⅓ cup, divided): Enhances dough crispness and enriches the dressing.
- Pizza Dough (1 lb): Forms the crispy, golden base (use gluten-free or cauliflower dough for dietary needs).
- Red Wine Vinegar (¼ cup): Provides tangy depth to the dressing.
- Dijon Mustard (1 Tbsp): Adds sharp, savory flavor to the dressing.
- Dried Oregano (Pinch): Brings classic Italian herbaceous notes.
- Kosher Salt and Black Pepper (to taste): Seasons the dressing and ricotta.
- Ricotta Cheese (1 cup): Creates a creamy, rich base.
- Bibb Lettuce (1 head): Offers crisp, tender greens.
- Microgreens (1 cup): Add delicate, peppery flavor.
- Red Onion (½ small, thinly sliced into rings): Provides sharp, colorful crunch.
- Pepperoncini (½ cup): Brings tangy, mildly spicy zing.
- Bite-Size Fresh Mozzarella Balls (1 cup, drained): Add creamy, mild richness.
Substitutions and Variations
- Pizza Dough: Swap with gluten-free dough or cauliflower crust for keto/gluten-free (~5g net carbs per serving with cauliflower crust).
- Ricotta: Replace with goat cheese, mascarpone, or dairy-free ricotta for vegan.
- Bibb Lettuce: Use romaine, arugula, or baby spinach for different greens.
- Microgreens: Substitute with watercress or more lettuce for similar texture.
- Pepperoncini: Swap with pickled jalapeños or banana peppers for varied heat.
- Mozzarella Balls: Use crumbled feta, goat cheese, or vegan cheese for different flavors.
- Red Wine Vinegar: Substitute with balsamic vinegar or lemon juice for a different tangy note.
- Keto Adjustment: Use cauliflower crust, reduce onion to ¼, and limit mozzarella to ½ cup (~5g net carbs per serving).
- Spicy Version: Add ½ tsp red pepper flakes to the dressing or include spicy pepperoncini.
- Protein-Packed: Add ½ cup sliced salami, prosciutto, or grilled chicken for a non-vegetarian twist.
Instructions
Step 1: Prepare the Oven and Dough
- Preheat the oven to 450°F.
- Grease a baking sheet with 2 Tbsp extra-virgin olive oil.
- Gently stretch 1 lb pizza dough over the baking sheet, using your fingers to stipple and spread it evenly.
- Brush the dough surface with 1 Tbsp olive oil and let rise in a warm place for 15–20 minutes.
Tip: Stretch dough gently to avoid tearing; let it rise for a lighter, crispier crust.
Step 2: Make the Dressing
- In a small bowl, whisk together ¼ cup red wine vinegar, 1 Tbsp Dijon mustard, and a pinch of dried oregano.
- Gradually whisk in the remaining olive oil (about 2 Tbsp from the ⅓ cup total) to emulsify.
- Season with kosher salt and black pepper to taste. Set aside.
Tip: Whisk vigorously for a smooth dressing; taste and adjust seasoning as needed.
Step 3: Add Ricotta and Bake
- Spread 1 cup ricotta cheese in an even layer over the risen dough.
- Season the ricotta with a pinch of kosher salt and black pepper.
- Bake in the preheated oven for 18–20 minutes until the dough is golden brown.
Tip: Spread ricotta evenly for consistent flavor; check crust for doneness by lifting an edge.
Step 4: Cool the Pizza
- Remove the pizza from the oven and let it cool for 10–15 minutes to set.
Tip: Cooling prevents the salad from wilting when added; place on a wire rack if possible to avoid sogginess.
Step 5: Assemble the Salad
- In a large bowl, toss together 1 head thinly sliced Bibb lettuce, 1 cup microgreens, and the prepared dressing.
- Transfer the dressed salad to the cooled pizza, spreading it evenly.
- Garnish with ½ small red onion (thinly sliced into rings), ½ cup pepperoncini, and 1 cup drained bite-size mozzarella balls.
Tip: Toss salad lightly to avoid bruising greens; arrange garnishes evenly for a balanced look.
Step 6: Serve
- Serve immediately, slicing the pizza into portions for easy sharing.
Tip: Use a sharp pizza cutter for clean slices; serve with extra dressing on the side for dipping.
FAQs
1. Can I use store-bought pizza dough?
Yes! Use 1 lb high-quality store-bought dough; check for gluten-free or keto options if needed.
2. Is this dish keto-friendly?
With standard dough, it’s not keto-friendly (~25–30g net carbs per serving). Use cauliflower crust and reduce onion/mozzarella for a keto version.
3. Can I make it vegan?
Yes! Use dairy-free ricotta and mozzarella; ensure dressing ingredients are vegan-friendly.
4. Why is my pizza soggy?
- Let pizza cool before adding salad to prevent wilting.
- Use enough oil on the baking sheet to crisp the crust.
- Avoid overdressing the salad to keep greens light.
5. Can I make this ahead?
Yes! Prep dressing and toppings up to 2 days ahead; bake pizza and toss salad fresh.
6. How long does it last?
Pizza and salad last separately in the fridge for up to 2 days; avoid freezing due to texture changes.
7. Can I grill the pizza?
Yes! Grill dough on a preheated grill at 450°F for 4–5 minutes per side, then add ricotta and bake in the oven for 5 minutes before topping with salad.
8. What’s the best way to serve it?
Serve fresh, sliced on a platter or baking sheet, paired with a keto-friendly salad or grilled veggies, garnished with extra oregano or microgreens.