A slice of pizza, ready to be picked up and eaten, on a wooden board.
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Salad Pizza

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!

Course Main Course
Cuisine Italian
Keyword salad pizza, vegetarian pizza
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 643kcal
Author Maria Vannelli RD

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
  • 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

Serving: 1serving | Calories: 643kcal | Carbohydrates: 75g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 1171mg | Potassium: 1025mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2993IU | Vitamin C: 41mg | Calcium: 403mg | Iron: 5mg