Have you ever tried a pizza topping combination made with endive, fennel and radicchio? This Salad Pizza will become your favorite way to eat your greens!
What do you think are the best toppings for pizza?
You probably already know that some of the most popular toppings are mushrooms, onions and extra cheese.
I don’t know about you, but I’m a big fan of arugula.
I will often garnish this Pesto Pizza Recipe with arugula and prosciutto once I remove it from the oven.
It quickly resolves what to serve alongside this popular food since the salad is served on top of it.
The pizza and salad combination I am sharing with all of you today has a similar concept.
Let’s take a closer look at how to make this delicious vegetarian version.
Ingredients
As usual, the printable recipe card, found at the bottom of the page, has specific amounts for each ingredient.
- Pizza Dough. Store-bought or homemade. I am partial to my family recipe (link below).
- Tomatoes. Any variety.
- Basil Pesto. Homemade or store-bought.
- Grilled vegetables. Eggplant, zucchini, summer squash, etc…
- Mozzarella Cheese. If possible, grate your own cheese.
- Leafy Greens: Radicchio and endive.
- Fennel: A bulb with the perfect crunch.
- Olive oil: Extra virgin.
- Balsamic Vinegar. High quality, if possible.
- Grated Cheese. Use either Parmigiano-Reggiano or Pecorino Romano Cheese.
- Balsamic Glaze. Just a drizzle.
- Salt and Pepper. To taste.
The dough
The recipe and all of the details on How to Make Pizza Dough can be found by simply clicking on the highlighted link.
Naturally, I use my family recipe since, in my humble opinion, it is a great recipe. Although you are looking for healthy and easy pizza dough, this whole wheat pizza dough is a great option.
Since I already have some in my refrigerator, I transfer it to the counter. Always leave it covered with the plastic film otherwise, the surface will form a crust.
It needs to be at room temperature before I can even think about stretching it. This can take a couple of hours, so plan.
Mise en place
While we wait for it to come to room temperature, let’s get started with the vegetable preparation.
The crunchy salad topping for this recipe consists of ⅓ of radicchio, ½ of an endive head, and about ½ of a fennel bulb. Feel free to use different proportions of these vegetables based on your preference.
We are going to use the fennel fronds as a garnish, so make sure to save them.
Next, let’s prepare the marinade for our salad.
Whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and of course, salt and pepper to taste.
Toss this simple marinade together with the salad and set it aside for the flavors to marinate together.
Next, we need to prep the tomatoes. The first layer consists of fresh tomatoes marinated in Basil Pesto.
Slice about 5-6 medium-sized tomatoes into ¼ inch slices. Add 1-2 tablespoons of Basil Pesto (homemade or commercial), salt and pepper to taste and combine gently together.
Set it aside for 10-15 minutes while we continue to prep.
Finally, we need about 2 cups of Grilled Vegetables.
Since grilling vegetables require a little time investment, I suggest preparing them one day in advance and refrigerating them until you are ready to use them.
Feel free to use any variety of vegetables that have been grilled using a grill pan (indoors) or a barbecue (outdoors).
Instructions
Now that all the vegetables are ready, it’s time to create our gourmet recipe.
Let’s preheat the oven to 500°F (260°C).
Place the oven rack in the bottom third of the oven. When it’s time to bake, we will lower the heat to 450 °F (230 °C).
Plan so that the oven has time to heat up properly.
Stretch out the dough in your pan.
Just a reminder that this recipe makes 1 large (15-16 inches), 2 small (10- 12 inches), or 1 rectangular (10 x 15 inches) pizza. What you see in the picture above is one of the small sizes.
Begin by placing the marinated tomatoes directly on the surface of the dough. Notice the extra liquid left behind in the bowl
Next, add the grilled vegetables. Just a single layer across the surface works well. You need approximately 1 cup of vegetables.
Feel free to use a variety of vegetables that have been grilled. Roasted bell peppers are another great addition.
The freshly grated mozzarella comes next. You need about 1 cup (90 grams) per small pizza. Spread it evenly over the top of the vegetables.
Reduce the oven temperature to 450°F (230°C) and bake for about 15-20 minutes or until the bottom crust is golden brown and the cheese is melted.
Remove from the oven and cool down for a few minutes before adding the salad topping.
If desired, garnish with 1-2 tablespoons of freshly grated Parmigiano-Reggiano or Pecorino Romano Cheese and fennel fronds.
Finally, drizzle about a tablespoon of balsamic glaze over the entire surface.
Tips
- Always preheat your oven.
- This recipe makes 1 large (15-16 inches); 2 small (10- 12 inches) or 1 rectangular (10 x 15 inches) pizza.
- Prep all your ingredients before assembling the pizza.
- The salt will remove the extra moisture from the tomatoes, which prevents a soggy crust.
- For an extra crispy bottom crust: Use a pastry brush to spread a thin layer of room temperature butter on the pan.
- Let it cool down for 5 minutes before adding the salad.
Why did my crust come out soggy?
This recipe has many different toppings. When adding the basil marinated tomatoes, strain the liquid as much as possible. When adding the grilled vegetables, spread them out in a single layer.
Can you put lettuce on pizza?
Yes! You no longer need to worry about the side dishes.
Pizza with salad on top… in the words of Martha Stewart, “It’s a good thing.”
Easy homemade pizza recipes we love
Are you looking for more easy recipes? Make sure to visit my Pizza page!
Recipe inspiration
As a professional dietitian, I had the privilege of working with so many dedicated individuals throughout my career.
This unique recipe was shared by one of my former colleagues, Carlo. He is a professional chef with over 40 years of experience.
If you haven’t already done so, be sure to join us on YouTube where we share how to make tasty recipes from start to finish.
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THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Salad Pizza, I would love to hear about it in the comments below and be sure to rate the recipe!
Salad Pizza
Ingredients
- 1 ball
pizza dough 550 grams, homemade or commercial, room temperature
Tomato Topping:
- 5-6 tomatoes fresh, sliced ¼ inch thick
- 1-2 tablespoons basil pesto homemade or commercial
- salt and pepper to taste
Salad Topping:
- ½ head endive thinly sliced
- ⅓ head radicchio thinly sliced
- ½ bulb fennel thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Other Ingredients:
- 2-3 cups grilled vegetables
- 2 cups mozzarella freshly grated
- 2 tablespoons Parmigiano-Reggiano Cheese or Pecorino Romano Cheese
- 2 tablespoons balsamic glaze
Instructions
- Preheat the oven to 500°F (260°C). Place the oven rack in the bottom third of the oven. When it’s time to bake the pizza, we will lower the heat to 450 °F (230 °C).Plan ahead so that the oven has time to properly heat up.
- In small bowl, combine the ingredients for the tomato topping and set aside for the flavors to marinate.
- In another small bowl, whisk together the olive oil, balsamic vinegar, salt and pepper. Combine with the thinly sliced endive, radicchio and fennel. Set aside for the flavors to marinate.
- Stretch out the dough in your pan.
- Place the marinated tomatoes directly on the surface of the dough. Do not use the tomato juices left behind.
- Add a layer of the grilled vegetables.
- Spread the mozzarella evenly over the top of the vegetables.
- Reduce the oven temperature to 450°F (230°C) and bake for about 15-20 minutes or until the bottom crust is golden brown and the cheese is melted.
- Remove from the oven and allow it to cool down for a few minutes before adding the salad topping.
- Garnish with 1-2 tablespoons of freshly grated Parmigiano-Reggiano or Pecorino Romano Cheese and fennel fronds.
- Drizzle the balsamic glaze over the entire pizza.
Video
Notes
- Total time does not include proofing the dough or grilling the vegetables.
- Always preheat your oven before baking your pizza.
- This pizza dough recipe makes 1 large (15-16 inches); 2 small (10- 12 inch) or 1 rectangular (10 x 15 inches) pizza.
- Prep all your ingredients before assembling the pizza.
- The salt will remove the extra moisture from the tomatoes which prevents a soggy pizza dough.
- For an extra crispy bottom crust: Use a pastry brush to spread a thin layer of room temperature butter on the pan.
- Let the pizza cool down for 5 minutes before adding the salad.
Nutrition
val says
I’ve never had a pizza like this… can’t wait to try this salad pizza. Thanks for sharing Maria.
Maria says
My pleasure Val! Thanks so much for stopping by.