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
Units
Scale
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