Salad Pizza
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy pizza crust topped with fresh Italian salad greens, garlic, mozzarella, and a light vinaigrette. Vegetarian and seasonal, bridging pizza and salad for a lighter main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound pizza dough (store-bought or homemade)
- Cornmeal (for stretching the dough)
- 8 ounces fresh mozzarella cheese (torn)
- 2 garlic cloves (thinly sliced)
- 2 cups arugula
- 2 cups thinly sliced radicchio
- ½ cup thinly sliced red onion
- ½ cup sliced pepperoncini
- Shaved Parmesan cheese (for garnish)
- Red pepper flakes (for sprinkling)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ½ garlic clove (grated)
- ⅛ teaspoon dried oregano
- ¼ teaspoon sea salt
- Freshly ground black pepper
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1428mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 154mg
- Calcium
- 349mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.