Salad Topped Pizza Recipes

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CHOPPED SALAD PIZZA



Chopped Salad Pizza image

A tangy Italian chopped salad on a crispy flatbread pizza with tomato and mozzarella, aka Chopped Salad Pizza. My favorite food this summer!

Provided by Lindsay

Categories     Dinner

Time 35m

Number Of Ingredients 12

romaine lettuce
cherry tomatoes
chickpeas
salami
cheese - feta, parmesan, or mozzarella are all nice
pepperoncini
olives
parsley - or any other herbs you like
Italian dressing - see notes
pizza crust, such as Flatout Flatbread Crust
tomato sauce
mozzarella cheese

Steps:

  • Chop all your salad ingredients and toss with some dressing. I like when it has a little time to sit and marinate together in the dressing.
  • Bake your crust for about 5-7 minutes at 375 degrees to get it crispy. If it needs more time, give it up to 10 minutes. Top with a light layer of sauce and cheese and return to the oven until the cheese is melted.
  • Top the pizza with the salad. Cut and serve. Yummy!

Nutrition Facts : Calories 451 calories, Sugar 7.2 g, Sodium 1094.3 mg, Fat 25.4 g, SaturatedFat 7.7 g, TransFat 0 g, Carbohydrate 33.6 g, Fiber 5.9 g, Protein 23.2 g, Cholesterol 53.1 mg

SALAD-TOPPED FLATBREAD PIZZAS



Salad-Topped Flatbread Pizzas image

The crisp veggies on top of the cream, cheese and meat are so refreshing. And the vinaigrette gives these pizzas a nice zing. -Julie Merriman, Cold Brook, New York

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1 pound turkey or pork Italian sausage links, casings removed
2 tablespoons olive oil, divided
2 large onions, halved and sliced
1/4 teaspoon pepper, divided
6 naan flatbreads
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup reduced-fat red wine vinaigrette, divided
1-1/2 cups shredded part-skim mozzarella cheese
3 cups shredded lettuce
1 medium cucumber, thinly sliced
1 large tomato, seeded and chopped
1/2 medium red onion, thinly sliced

Steps:

  • In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Remove drippings from pan., Preheat oven to 425°. Heat 1 tablespoon oil in same skillet. Add onions and 1/8 teaspoon pepper; cook and stir 4-5 minutes or until softened. Reduce heat to medium-low; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in sausage; remove from heat., Lightly brush remaining oil on both sides of flatbreads. Place on ungreased baking sheets; bake 4-6 minutes on each side or until golden brown., In a small bowl, beat cream cheese and 1/4 cup vinaigrette until blended. Spread onto flatbreads; top with sausage mixture. Sprinkle with cheese. Bake 6-9 minutes or until cheese is melted., Meanwhile, in a large bowl, combine lettuce, cucumber, tomato and red onion. Add remaining vinaigrette and pepper; toss to coat. Divide salad among pizzas; serve immediately.

Nutrition Facts : Calories 510 calories, Fat 28g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 1308mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 3g fiber), Protein 25g protein.

WHITE PIZZAS WITH ARUGULA



White Pizzas with Arugula image

Provided by Ina Garten

Time 1h45m

Yield 6 pizzas

Number Of Ingredients 17

1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Steps:

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

PIZZA SALAD



Pizza Salad image

A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties-the wonderful zesty flavor really complements a barbecue! -Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 13

1 pound spiral macaroni, cooked and drained
3 medium tomatoes, diced and seeded
16 ounces cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni
3/4 cup canola oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Croutons, optional

Steps:

  • In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.

Nutrition Facts : Calories 362 calories, Fat 24g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 489mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

GARDEN SALAD-TOPPED PIZZA



Garden Salad-Topped Pizza image

A ready-made four-cheese pizza gets its green on when you top it with romaine lettuce and tasty garden salad fixings.

Provided by My Food and Family

Categories     Home

Time 32m

Yield Makes 6 servings.

Number Of Ingredients 6

1 frozen rising-crust four-cheese pizza (12 inch)
3-1/2 cups torn romaine lettuce
1/2 of a small red onion, cut into thin wedges
1 small tomato, cut into thin slices, quartered
3 Tbsp. pitted black olive slices (optional)
2 Tbsp. KRAFT Classic Ranch Dressing or Three Cheese Italian Dressing

Steps:

  • Bake pizza as directed on package.
  • Meanwhile, toss lettuce with onions, tomatoes, olives and dressing.
  • Cut pizza into 6 wedges; top with salad.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

TACO SALAD PIZZA



Taco Salad Pizza image

When you can't decide between pizza and tacos, make both! Save time by starting with a pre-made frozen CAULIPOWER® crust.

Provided by My Hot Southern Mess

Categories     Main Dish Recipes     Pizza Recipes     Beef

Time 35m

Yield 4

Number Of Ingredients 15

1 CAULIPOWER® Three Cheese Pizza
cooking spray
½ pound ground beef
½ cup black beans, rinsed and drained
⅓ cup water
¼ cup salsa
2 tablespoons taco seasoning
¼ cup shredded pepper Jack cheese
¼ cup sour cream
1 tablespoon Mexican-style hot sauce
1 cup shredded lettuce
1 Roma tomato, diced
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro
¼ cup tortilla strips

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Spray a skillet with cooking spray. Cook ground beef on medium-high heat until browned, 5 to 7 minutes. Drain off grease. Add black beans, water, salsa, and taco seasoning and cook for about 2 minutes more.
  • Unwrap pizza and place on a baking sheet. Spread meat and bean mixture evenly over the crust. Add pepper Jack cheese.
  • Bake in the preheated oven for 10 to 12 minutes.
  • While pizza is baking, combine sour cream and hot sauce in a small bowl. Transfer to a small zip-top bag and place in the refrigerator.
  • Allow pizza to cool for about 5 minutes, then top with lettuce, tomato, jalapeno, cilantro, and tortilla strips.
  • Snip off a corner of the zip-top bag and drizzle the sour cream and hot sauce mixture over the pizza.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 30.8 g, Cholesterol 77.8 mg, Fat 23.4 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 10.1 g, Sodium 1058 mg, Sugar 3.1 g

SALAD-TOPPED PIZZA



Salad-Topped Pizza image

Categories     Salad     Cheese     Tomato     Vegetable     Bake     Low Fat     Vegetarian     Self

Yield Makes 4 servings

Number Of Ingredients 19

Pizza
1 large red onion, thinly sliced
1 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
1 red bell pepper, cored, seeded and sliced
2 tsp olive oil
2 cloves garlic, peeled and chopped
1 tbsp dried Italian herbs
1 tsp salt
1 prepared 12-inch pizza shell
8 oz part-skim shredded mozzarella
1 cup tomato sauce
Topping
5 cups (4-oz bag) mixed baby greens
1 medium tomato, chopped
1 tsp olive oil
2 tsp red wine (or balsamic) vinegar
1/4 tsp salt
1/8 tsp freshly ground pepper

Steps:

  • Heat broiler. In a large roasting pan, combine onion, zucchini, squash, and red pepper with oil, garlic, herbs and salt. Toss well. Place in oven, about 5 inches from heating element, and broil, stirring occasionally, until vegetables are wilted and somewhat reduced in volume, about 8 to 10 minutes. (Or combine ingredients in a large nonstick skillet and cook 5 minutes, stirring occasionally.) Let vegetables cool on a plate while you prepare the pizza crust. Heat oven to 450°F. Place pizza crust on a cutting board and sprinkle crust with half the shredded mozzarella. Spread tomato sauce over cheese. Layer cooked vegetables evenly over pizza. Top with remaining cheese. Slide pizza directly from cutting board onto oven rack or bake on baking sheet until pizza is heated through and cheese is bubbling and lightly browned, about 15 minutes. Right before serving pizza, toss salad ingredients together in a large bowl. Pile salad in the center of the pizza.

SALAD PIZZA WITH WHITE BEANS AND PARMESAN



Salad Pizza With White Beans and Parmesan image

Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 (15-ounce) can white beans, such as cannellini or Great Northern, rinsed
1/4 cup sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tablespoons brine
2 tablespoons extra-virgin olive oil, plus more for greasing
Kosher salt and black pepper
1 pound store-bought or homemade pizza dough, at room temperature, divided into two 8-ounce portions
1 cup freshly grated Parmesan, plus more for serving
3 to 5 ounces baby arugula

Steps:

  • Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
  • In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
  • Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
  • Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
  • Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.

SALAD-TOPPED TACO PIZZA



Salad-Topped Taco Pizza image

This one wants pizza. That one wants tacos. And the other one wants a nice green salad. How to please them all? This recipe, right here.

Provided by My Food and Family

Categories     Home

Time 32m

Yield 8 servings

Number Of Ingredients 7

1 lb. extra-lean ground beef
1 cup TACO BELL® Thick & Chunky Salsa
1 ready-to-use baked pizza crust (12 inch)
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 large tomato, sliced
2 cups loosely packed torn mixed salad greens
2 Tbsp. KRAFT Classic Ranch Dressing

Steps:

  • Heat oven to 400ºF.
  • Brown meat in large skillet; drain. Return meat to skillet; stir in salsa. Spread onto pizza crust; top with cheese and tomatoes. Place directly on oven rack.
  • Bake 10 to 12 min. or until crust is golden brown and cheese is melted.
  • Top with salad greens; drizzle with dressing.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 580 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 2 g, Protein 18 g

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