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Bon Appétit

Salad Pizza

5.0

(5)

Image may contain Plant Food Meal Dish and Pizza
Bobbi Lin

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it. Let the dough sit out for 20-30 minutes, which will make it easier to handle and stretch. We highly recommend making a double batch of pickled onions to layer in sandwiches, salads, and tacos that need a pick-me-up.

Recipe information

  • Yield

    4 servings

Ingredients

1

pound store-bought pizza dough, room temperature

3

tablespoons plus ⅓ cup extra-virgin olive oil

3

garlic cloves, finely grated

Kosher salt, freshly ground pepper

1

large head of Bibb lettuce, leaves separated and torn

4

ounces Gorgonzola, crumbled (about 1½ cups)

¼

cup pickled red onion

3

tablespoons sliced chives

4

ounces thinly sliced prosciutto, but any good thinly sliced ham will be delicious here

2

tablespoons red wine vinegar

1

teaspoon sugar

Preparation

  1. Step 1

    Preheat oven to 475°. Place dough on a rimmed baking sheet and drizzle with 1 Tbsp. oil; turn to coat. Stretch dough outward with your hands until it covers the entire sheet (it should be thin, which is what you want). If dough springs back, let it rest a few minutes to relax before stretching again.

    Step 2

    Mix garlic and 2 Tbsp. oil in a small bowl. Drizzle over dough, using your hands to spread across entire surface; season with salt and pepper. Bake dough, rotating baking sheet once, until golden, puffed, and crisp all over, 10–12 minutes. Let cool slightly (so lettuce won’t wilt).

    Step 3

    Toss lettuce, Gorgonzola, pickled onion, and chives in a large bowl; season with salt and pepper. Whisk vinegar and sugar in another small bowl, then, whisking constantly, gradually stream in remaining ⅓ cup oil. Pour dressing over salad and toss to coat.

    Step 4

    Arrange salad on top of pizza crust and drape prosciutto over. Slice pizza into squares.

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Reviews (5)

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  • Made it every week for a month!

    • Colin

    • Washington, DC

    • 10/5/2023

  • A delicious go-to as is, but certainly easy to modify. I add avocado when I'm feeling luxurious and often switch up the cheese. The pickled onions really make this recipe.

    • Kimiyo

    • Los Angeles

    • 11/19/2020

  • We have made this recipe many times now, and it’s a favorite in our house. We always look forward to salad pizza night. Sure, is the commenter who refuses to call this a pizza technically correct? Maybe, but are they technically also refusing to allow more joy into their life? I think so. The salad component in this recipe is so delightful that we make it on its own, as well. My only advice is to be conservative when you start pouring the dressing: we always find that the recipe makes more than is needed.

    • mloeffler

    • Seattle

    • 5/6/2020

  • isn't this just flatbread with salad on top? when i make it -- which i intend to do -- i'll call it flatbread with salad. it's NOT pizza. get a grip.

    • hollis5

    • Vero Beach, FL

    • 2/8/2019

  • this pizza is sosososo good, it's pretty much the only thing I ever want to eat again. I'm going to keep pizza crust readily available from now on just so I can put all my salads on it. Also - that gif of the pizza being stretched out on the pan is a helpful visual reference, but word of advice: doesn't work the same on a pizza stone. My dough kept breaking apart til I switched it to a sheet pan. Perfect!

    • zoegharrison

    • Greenville, SC

    • 1/11/2018