Best Salad Pizza Recipe – How to Make Salad Pizza in a Bread Bowl

Caitlin Bensel

Salad is often an afterthought on pizza night. (“I really should be eating a salad… before I devour this wonderful wheel of carbs and cheese!”) This salad pizza is the best of both worlds, with the crunchy goodness of a pizza and the freshness of a salad in one dish. . It’s guilt-free pizza night!

Using store-bought pizza crust (or any basic pizza dough recipe), you can simply stretch the dough and bake it flat on a baking tray. Or take the presentation to the next level by baking the dough in a bowl shape, as Ree Drummond famously did on the pioneer woman, her Food Network show. This recipe makes the best pizza loaf dish ever: Place a 9-by-13-inch metal baking dish upside down on a tray and place the stretched dough over it. Brush with oil and garlic salt and bake until golden brown and crispy on the outside and still chewy on the inside. If you tear a slice of this warm crust while nibbling the antipasti chopped salad inside, you’ll be giving yourself a pat on the back for the most creative, delicious pizza night in a long time!

Which toppings go best on salad pizza?

Ideally, the salad ingredients will take the place of all the meat, cheese, and vegetables you would normally add to a pizza (with the addition of salad greens, of course!). Inspired by Ree’s Antipasti Chopped Salad, we found that the crunch of fresh romaine, radicchio, a spicy Italian dressing, and plenty of marinated vegetables, meats, and cheeses made the perfect salad pizza toppings.

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Yields:

6 – 8

portions

Preparation time:

0

o’clock

20

minutes

Total time:

0

o’clock

45

minutes

For the pizza bowl:

12 to 16 oz. piece of cooled or homemade pizza base

For the dressing:

1/4 c.

White wine vinegar

2 tablespoons.

grated Parmesan cheese

1/2 tsp.

ground black pepper

For the salad:

8 c.

sliced romaine lettuce

1/2 c.

marinated artichokes, drained and halved

1/2 c.

roasted red peppers, drained and finely chopped

1/2 c.

sliced black olives

1/4 c.

sliced peperoncini

4 oz.

small, fresh mozzarella balls (ciliegine or pearls)

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For the pizza shell: Let the pizza base rise according to package directions or recipe.
Preheat the oven to 400°. Line a large baking sheet with foil and place a 9-by-13-inch metal baking dish upside down on the baking sheet. Spray all over with non-stick cooking spray.
Whisk in a small bowl to combine the olive oil, garlic powder, and salt.
Stretch the pizza base roughly into a rectangular shape, about 1 inch larger than the bottom of the baking dish on all sides. Drape the dough over the baking dish so that the dough hangs about 1 1/2 inches over each side. Brush the dough all over with the olive oil mixture.
Bake for 12 to 15 minutes, turning the baking sheet once, until golden brown all over. Let the crust cool on the baking dish until just slightly warm, about 30 minutes.
For the dressing: While the crust is cooling, combine the olive oil, vinegar, Parmesan cheese, garlic, oregano, salt, and pepper in a jar with a tight-fitting lid. Shake well to combine.
For the salad: Combine the romaine, radicchio, artichokes, roasted red peppers, olives, and pepperoncini in a large mixing bowl. Drizzle with about two-thirds of the dressing and toss well. Add the salami, pepperoni, mozzarella, and provolone and fold gently to combine.
Turn the pizza base over onto a large serving platter or cutting board. Fill the bowl with salad. Use scissors to cut through the crust and serve slices with salad. Serve immediately with the remaining dressing on the side.

This pizza base can also be baked flat on a large tray!

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