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 pizza toppings are mushrooms, onions and extra cheese.
I don’t know about you, but I’m a big fan of arugula pizza.
I will often garnish this Pesto Pizza Recipe with arugula and prosciutto once I remove it from the oven.
It quickly resolves the issue of what to serve with pizza since the salad is served on top of the pizza.
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 pizza recipe.
Ingredients to make Salad Pizza:
As usual, the printable recipe card, found at the bottom of the page, has the 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.
How to Make Salad Pizza:
The pizza dough recipe, along with 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 the best homemade pizza dough. Feel free to use whatever dough is convenient for you.
Since I already have some in my refrigerator, I simply transfer the bowl of pizza dough to the counter. Always leave the dough covered with the plastic film otherwise the surface of the dough will form a crust.
The pizza dough needs to be at room temperature before I can even think about stretching it. This can take a couple of hours, so plan ahead.
PREPPING THE SALAD PIZZA INGREDIENTS:
While we wait for the pizza dough to come to room temperature, let’s get started with the vegetable preparation.
The crunchy salad topping for this recipe consists of ⅓ of a 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 of this pizza 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 does require a little time investment, I suggest preparing them one day in advance and refrigerating them until the day you are making your pizza.
Feel free to use any variety of vegetables that have been grilled using a grill pan (indoors) or a barbecue (outdoors).
LET’S ASSEMBLE THE SALAD PIZZA:
Now that all the vegetables are ready, it’s time to create our gourmet pizza 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 the pizza, we will lower the heat to 450 °F (230 °C).
Plan ahead so that the oven has time to properly heat up.
Stretch out the pizza dough in your pizza pan.
Just a reminder that this pizza dough recipe makes 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inch) or 1 rectangular pizza (10 x 15 inches). What you see in the picture above is one of the small pizzas.
Begin by placing the marinated tomatoes directly on the surface of the pizza dough. Notice the extra liquid left behind in the bowl
Next, add the grilled vegetables, just a single layer across the surface of the pizza works well. You need approximately 1 cup of vegetables per pizza.
Feel free to use a variety of vegetables that have been grilled. Roasted Bell Peppers is 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 of the pizza is golden brown and the cheese is melted.
Remove the pizza from the oven and allow it to 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 pizza.
Salad Pizza Tips and Tricks:
- Always preheat your oven before baking your pizza.
- This pizza dough recipe makes 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inch) or 1 rectangular pizza (10 x 15 inches).
- 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 pizza pan.
- Let the pizza cool down for 5 minutes before adding the salad.
WHY DID MY CRUST COME OUT SOGGY?
This is a pizza with many different toppings. When adding the basil marinated tomatoes on the pizza dough, strain the liquid as much as possible. When adding the grilled vegetables, spread them out throughout the pizza in a single layer.
Can you put lettuce on pizza?
Yes! You no longer need to worry about what to serve with pizza.
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 pizza recipes? Make sure to visit my Pizza page!
Origins of the Salad Pizza Recipe:
Throughout my career as a professional dietitian, I had the privilege of working with so many dedicated individuals.
The recipe for this original pizza 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 You Tube where we share how to make tasty pizza 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 pizza dough in your pizza pan.
- Place the marinated tomatoes directly on the surface of the pizza 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 of the pizza is golden brown and the cheese is melted.
- Remove the pizza 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 pizza dough or grilling the vegetables.
- Always preheat your oven before baking your pizza.
- This pizza dough recipe makes 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inch) or 1 rectangular pizza (10 x 15 inches).
- 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 pizza pan.
- Let the pizza cool down for 5 minutes before adding the salad.
WHY DID MY CRUST COME OUT SOGGY?
This is a pizza with many different toppings. When adding the basil marinated tomatoes on the pizza dough, strain the liquid as much as possible. When adding the grilled vegetables, spread them out throughout the pizza in a single layer.Can you put lettuce on pizza?
Yes! You no longer need to worry about what to serve with pizza. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.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.