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Made this tonight for dinner and was immediately in love. Perfect for summer! Thank you, thank you, thank you.
Another summer favorite, comin atcha!
If you asked me if I’ve made this 1500 times in the last two weeks, I’d say yes. Yes, emphatically yes.
It’s the kind of recipe where everything stays good for a long time in your fridge or freezer, so I just keep all the ingredients on hand at all times, and this becomes my we-don’t-have-any-groceries-but-I-can-still-make-magic meal. Crust = freezer. Pepperoncini, salami, cheese, lettuce, tomatoes, sauce = fridge. Chickpeas, olives = pantry. Gang’s all there and ready to party, no matter how many days (fine, weeks) I’ve been neglecting the grocery store.
This chopped salad pizza situation is what summer tastes like to me. We’ve got a crispy, crackery crust baked with just a super thin layer of tomato sauce and mozz, and topped off with a complete bomb-overload of Italian-y chopped salad – the type that is in no way a “salad” but more like heavy with salami, cheese, pepperoncini, olives, tomatoes, and homemade Italian dressing.
Ohmygoodness. I cannot get enough. Take a little look:
I could actually dive into a bowl of this and be happy living there until the end of summer.
It is my warm-weather food bliss.
Once you’ve got the salad chopped (it’s a little bit of a pain so just pour yourself something to drink and put some good music on), the rest is so easy. You just bake a crust with sauce and cheese, and put that salad right on top.
Also notable is that in case you don’t have sauce/cheese or maybe don’t like sauce/cheese (please no, I hope not), it actually does well on top of just a crust, too, as long as the crust has a good crispy crackle to it. We’re looking for the kind of crust that just sort of crackles into little shattered pieces when you cut into it. Thin crust, flatbread, that sort of thing.
Or you know what? Try it on just crackers. You can be that basic. This is a safe zone for all your crispy chopped salad delivering vehicles.
K, let’s just make sure to be clear about how easy it is to eat.
Which is NOT VERY EASY. It is a big ol’ mess – I mean, it’s a salad on a pizza. Stuff is going to be falling off all over the place, especially if your crust gets a little soft in the middle. It also doesn’t keep well (again, SALAD ON PIZZA) and kind of requires you to eat the whole thing in one sitting, or do some prep work while keeping everything stored separately. So please be advised – chopped salad pizza is ideal for the following situations:
- Solo hungry moment with a glass of Rose
- Dinner with friends who love to shove food in their faces equally as much as you do
- Lunch where you can start with a fork and knife and finish with your hands
- A time and place where you’ve got one hundred napkins at the ready
Please don’t let that stop you. Pretty please. This could be our summer 2017 food fling.
This is one of those no-recipe recipes where I just tell you what to put in it and you decide on the amounts of everything. You cool wit dat? The only thing I’d recommend measuring out specifically is the Italian dressing, if you want to make your own, and I included the amounts for that in the notes section. 😘
Get after it!
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Chopped Salad Pizza
- Total Time: 35 minutes
- Yield: 4–6 servings (2 whole pizzas) 1x
Description
A tangy Italian chopped salad on a crispy flatbread pizza with tomato and mozzarella, aka Chopped Salad Pizza. My favorite food this summer!
Ingredients
For the Chopped Salad:
- 9 oz. romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- one 14-oz. can chickpeas, rinsed and drained
- 3/4 cup salami, cubed
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced pepperoncini
- 1/2 cup sliced kalamata olives
- 1/4 cup parsley – or any other herbs you like
Italian Dressing:
- 1/2 cup olive oil
- 1–2 tablespoons white vinegar (depending on preference)
- 1/2 tablespoon coarse salt (less if using table salt)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 clove garlic
Pizza:
- 2 pizza crusts, either shelf-stable (gives you a thinner crust) or refrigerated (requires pre-baking and gives you a thicker crust)
- 14-oz jar pizza sauce
- 13-oz. package shredded mozzarella cheese
Instructions
- Dressing: Blend all dressing ingredients together.
- Salad: Toss all your salad ingredients together with as much dressing as you’d like. I like when it has a little time to sit and marinate together in the dressing.
- Pizza: Bake your pizza crust according to package directions, topping with a light layer of sauce and cheese. For a refrigerated crust, you may need to pre-bake before adding sauce and cheese.
- Assembly: Top the pizza with the salad. Cut and serve. Yummy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Italian
Keywords: chopped salad pizza, salad pizza, veggie pizza
One More Thing!
This recipe is part of our easy summer dinners page. Check it out!
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Great recipe! Good for those hot summer days! I used two rectangular flatbreads, then when done I cut them up into rectangles so people could pick them up and eat them. I cheated and used a favorite bottled Italian vinaigrette dressing. A bit messy but so tasty! Wife said she would definitely have this again!
I made this with an Aldi cauliflower crust cheese pizza and also made these substitutions in the salad: Aldi marinated mozzarella balls chopped up instead of parmesan (or in addition, would be great!) and chopped artichoke hearts. So delicious! Leftover salad the next day topped some kale…again, a great lunch. I’ll make this again!
Gober168 coba bermain disini banyak hadiah dan gampang cair
A fun recipe to try. Loved the salad, loved the pizza, but didn’t love them together. I think I just prefer my salad and pizza side by side, but I’m glad I tried it and I will make the salad again.
This is also a good way to make a regular old frozen pizza into a fun dinner!
LOVED THIS! What a fun combo. This is wonderful recipe and new favorite
One of my favorite recipes!! We used the leftover salad the next day for lunch just by itself. Delish!
The only way I will be eating pizza from here on out! Fresh and delicious!
My husband and I LOVED this pizza. Wow, definitely will make this when company comes over! We used cauliflower crusts since we are gluten free and dairy free feta and mozzarella and it tasted great!! We had leftover salad and dressing though since the crusts were kinda smaller.
If you love pizza and salad, why not put it together as one?! It lightens and refreshes the meal!
I love the salad with the bright dressing. And on top of the warm simple pizza, yum! Such a great combo
Simple and easy and very tasty! Quite messy so I ended up eating salad and pizza separately after the first slice. But it was fun!
This pizza was pretty good! I did mine a little differently.. I baked the pizza with some of the toppings (feta, salami, cherry tomatoes, pepperoncini and olives) and then tossed the other ingredients in the dressing and topped the hot melty pizza instead of topping everything at the end. Yum!
I was skeptical of this recipe, but my family went nuts over it (with good cause). The dressing is especially delicious. We almost didn’t have salad to top the pizza because everyone kept snitching pieces out of the bowl. Highly recommend.
Adding to the summer recipe list for sure! Will definitely be repeating this one!
I knew I would love this recipe. Italian salad & pizza are both right up my alley. But what blew me away was that my twin toddlers were just as into it as I was! They both asked for more & the three of us finished it on our own! Leftovers for dad it is.
Two thumbs up, delicious pizza but felt light and satisfying!
Super delicious! I forgot the chickpeas and still thought this was very filling. My kids, ages 9 and 5, loved this for pizza night!!
So fresh, easy, and delicious! Perfect as an appetizer with friends or a date night first course. Delicious.
This had SO. MUCH. FLAVOR. Plus, gave inspiration for many other takes on the same concept.
Yum! I loved this more than I expected to. Used Trader Joe’s pre-made crust and served the salad on the side to pile on top so everyone in the family could customize theirs. The dressing added a great tangy bite.
I did not have high hopes for this but was pleasantly surprised at how yummy it was! So easy to make and the chopped salad on top took this pizza to another level! I subbed turkey pepperoni for the salami and it was great!
Delicious and so simple! Will definitely make again!
We loved this pizza! Can’t wait to make it again. I’m also planning on making the salad often for lunch!
Such a quick and easy meal to put together! We’ll definitely be using this during the week and also in the summer months when we’d prefer to spend less time in the kitchen and more time enjoying the outdoors!