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Chopped Salad Pizza

25 reviews / 4.9 average

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:

Chopped Salad Pizza ingredients in a bowl with drizzle

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.

Chopped Salad Pizza ingredients in a bowl

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 a naked 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.

Chopped Salad Pizza

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.

Chopped Salad Pizza

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!

Print
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Chopped Salad Pizza in a row.

Chopped Salad Pizza


  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 2 servings

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:

  • romaine lettuce
  • cherry tomatoes
  • chickpeas
  • salami
  • cheesefeta, parmesan, or mozzarella are all nice
  • pepperoncini
  • olives
  • parsleyor any other herbs you like
  • Italian dressing see notes

Pizza: 

  • pizza crust, such as Flatout Flatbread Crust
  • tomato sauce
  • mozzarella cheese

Instructions

  1. Salad: 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.
  2. Pizza: 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.
  3. Assembly: Top the pizza with the salad. Cut and serve. Yummy!

Notes

This recipe makes quite a bit of dressing so you’ll probably have some leftover – which is fine by me because it goes well with just about everything.

For DELICIOUS homemade Italian dressing, blend these ingredients until smooth and creamy:

  • 3/4 cup olive oil, 2 tablespoons white vinegar, 2 tablespoons water, 1 tablespoon coarse salt (less if using table salt), 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 clove garlic
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Cuisine: Italian

Keywords: chopped salad pizza, salad pizza, veggie pizza

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One More Thing!

This recipe is part of our easy summer dinners page. Check it out!

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Recipe rating

90 Comments

  1. Pinch of Yum Logo

    This salad pizza looks simply ah-mazing… And so easy! I cannot WAIT to try the homemade Italian dressing 🙂






  2. Pinch of Yum Logo

    Ugh, this looks incredible. I love a good drenched chopped salad. I’ll definitely be trying this on a pizza and on crackers!

  3. Pinch of Yum Logo

    I am not the most creative cook out there (just throwing out a little honestly) but I’d never order a pizza and not have a side salad so I can’t believe I haven’t thought of this!!! Bingo, you win. This is awesome!!!!

  4. Pinch of Yum Logo

    This looks amazing ! Pizza and a salad are always a great combo, and all in one is just yum! Would using flour tortillas as the base for the pizza in cast iron skillet be a good option ?






  5. Pinch of Yum Logo
    Laura

    This combination sounds amazing! Ok, so salad on a pizza isn’t for me (genius, just not for me. Yet.) BUT I am absolutely making up that topping as a salad in its own right for my packed lunches next week.

  6. Pinch of Yum Logo
    Lori

    You are so convincing! Love anything with pepperoncinis, and the dressing sounds delicious!

  7. Pinch of Yum Logo

    salad pizza is what would be considered a win-win situation in my house: hubby gets pizza, jess gets salad. marriage is about compromise, right? =) loving all of the flavors you’ve got going on with yours – i adore pepperoncini in pizza & with chickpeas? yes please! loving your darn good summer food so far, can’t wait for more!! xx

  8. Pinch of Yum Logo
    Toni

    Mm, the best thing a bout messy pizzas that drip and fall apart and so forth, is that they absolutely obligate you to lick your fingers a lot while eating. RIGHT? I mean, normally not cool, but so much cooler than Italian dressing all the way down your arm, plus everyone else at the table WANTS to lick their fingers too, and you going first gives them permission to go for it and you become the hero…I mean. Relaxation and joy all around! Thanks for this recipe. We love veggie pizzas all summer, and this will make a great addition to my collection. You rock!

  9. Pinch of Yum Logo

    Love this idea! I never would have thought of having put fresh salad on top of pizza (vegetables, yes, but fresh?).

    I also like the admission chopping gets boring. I also have a playlist for background noise (okay, I might sing along) when cooking.

  10. Pinch of Yum Logo

    LOVE this idea! I am always that weirdo who puts my side salad on my pizza and folds it into a taco-pizza- salad – its’ just so good! Excited to try this Italian dressing and whip one of these up for a lazy Sunday lunch.

  11. Pinch of Yum Logo
    Laurie

    Greetings to you both. Just a quick note. While I love reading your recipes, sometimes I just need the recipe or I need to print it. I really appreciate that you make that available from the top of the page. I wish more food bloggers would do that. Thanks, Laurie

  12. Pinch of Yum Logo
    Michelle

    OMG! So good. Two of my favorites mashed together. Italian dressing was outstanding.