Today I bring you a way to green up your life.
Not "green" in the we’re-recycling sense, but in the hip-hip-horray-you’re-eating-more-vegetables sense.
It’s cheese pizza. No, it’s salad. Scratch that...it’s a pizza salad! AKA the next very best thing in your life. Unless you’re pregnant and about to have a baby, in which case your sweet bundle of joy is the next very best thing in your life. And this pizza is the next second best thing in your life. Or that’s how I feel.
Now a cheesy pizza may not be on your weeknight dinner rotation, but what if the pizza has the word SALAD in it? Would you serve this on a Monday night? That’s what we did. It was nice. And made Monday less Monday.
And...it's easy. You bake up a cheese pizza until it’s hot and bubbling with cheesy goodness. Then you take that hot pizza out of the oven and top it with a cool refreshing salad. Then slice and serve right.that.minute.
The idea of this pizza is what excites me so. The combinations of pizzas and salads to top them with are endless. ENDLESS.
I mean, any pizza could be paired with any salad. You get me?! This is huge news.
Yes, you could serve the salad on the side of the pizza, but why burst my bubble? I’m talking about topping the pizza WITH the salad.
I want this to be a thing. Because my heart and hips tell me this is a good thing. And ya know, hips don't lie.
P.S. One day I will roll out a perfectly round pizza, but that day is not today.
Learn how to make a salad pizza- warm pizza topped with cool, refreshing salad! Tweet this
Makes 1, 14-16” pizza (serves 3-4)
- 1, 16oz store-bought, whole-wheat pizza dough (mine was from Trader Joe's)
- 1 cup full-fat mozzarella cheese, shredded
- 1 cup shredded chicken
- 2 tablespoons pesto
- Salad Topping:
- 3 cups arugula
- 1 grapefruit, thinly sliced & rind cut off
- ½ large avocado, cubed
- ½ cup parmesan, shaved
- 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- Juice from 1 medium lemon
- Pinch salt
Preheat oven to 425˚F (or follow the cooking directions for your pizza dough). Roll out pizza dough into a thin circle. Spread pesto over pizza dough. Top with shredded chicken and cheese. Bake for 12-15 minutes, or until crust is cooked and cheese is melted.
While pizza is baking, combine arugula, grapefruit, avocado and parmesan in a bowl. Set aside. In a jar, shake together ingredients for the dressing. Pour dressing over salad and toss to evenly coat.
Remove pizza from oven and top immediately with the salad. Slice and serve.
Note: With the salad on top, the pizza does not reheat well. Unless you want hot salad…which you don’t.