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Chopped Salad Pizza in a row.

Chopped Salad Pizza

  • Author: Lindsay
  • Total Time: 35 minutes
  • Yield: 4-6 servings (2 whole pizzas) 1x


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


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
  • 12 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


  • 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


  1. Dressing: Blend all dressing ingredients together.
  2. 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.
  3. 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.
  4. 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