If you love pizza but also crave the freshness of a crisp salad, this Chopped Salad Pizza is about to become your new favorite dinner idea. It’s a fun, colorful, and totally satisfying twist on pizza night. Think of it as the best of both worlds: a cheesy baked crust topped with a hearty chopped salad, finished with a zesty homemade Italian dressing.
This recipe is perfect for summer dinners, family pizza nights, or anytime you want a lighter but still indulgent meal. The crunchy romaine, juicy tomatoes, salty olives, and tangy feta bring freshness, while the salami and chickpeas add protein to keep things filling. All of that piled on top of a hot, cheesy pizza crust? Pure magic.
Why You’ll Love This Chopped Salad Pizza
- Fresh and hearty: A salad that eats like a meal, layered on pizza.
- Customizable: Swap out the toppings for your favorite veggies or proteins.
- Crowd pleasing: Perfect for pizza night with friends or family.
- Easy prep: Just bake a crust, toss a salad, and put them together.
Ingredients You’ll Need
For the Chopped Salad:
- 9 oz. romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 1 (14-oz.) can chickpeas, rinsed and drained
- 3/4 cup salami, cubed
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced pepperoncini
- 1/2 cup sliced kalamata olives
- 1/4 cup parsley (or your favorite fresh herbs)
For the Italian Dressing:
- 1/2 cup olive oil
- 1–2 tablespoons white vinegar (to taste)
- 1/2 tablespoon coarse salt (less if using fine salt)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 clove garlic
For the Pizza Base:
- 2 pizza crusts (shelf-stable for thin crust, refrigerated for thicker crust)
- 1 (14-oz.) jar pizza sauce
- 1 (13-oz.) package shredded mozzarella cheese
How to Make Chopped Salad Pizza
1Make the Dressing: In a blender or food processor, combine olive oil, vinegar, salt, basil, oregano, and garlic. Blend until smooth and emulsified.
2Toss the Salad: In a large mixing bowl, combine romaine, tomatoes, chickpeas, salami, feta, pepperoncini, olives, and parsley. Add dressing to taste and toss well. Let it sit for a few minutes so the flavors mingle.
3Bake the Pizza Crust: Prepare the crust according to the package instructions. For refrigerated crusts, you may need to pre bake before topping. Spread a thin layer of pizza sauce and sprinkle generously with mozzarella cheese. Bake until the crust is golden and the cheese is melted and bubbly.
4Assemble: Once the pizza is out of the oven, top it with your fresh chopped salad. Slice into wedges, serve immediately, and enjoy that hot and cold contrast of cheesy crust with crisp salad.
Tips & Variations
- Make it vegetarian: Skip the salami and add more chickpeas or roasted veggies.
- Extra crunch: Add croutons on top of the salad before serving.
- Meal prep tip: Make the dressing and chop veggies ahead of time for faster assembly.
- Dressing swap: Store bought Italian dressing works if you’re short on time.
Serving Suggestions
This Chopped Salad Pizza is a meal on its own, but you can also serve it with:
- A bowl of soup for a cozy combo
- Garlic knots or breadsticks for extra carb lovers
- A light dessert like fruit salad or sorbet
Final Thoughts
This Chopped Salad Pizza is fresh, filling, and fun to serve. It’s the perfect way to elevate your usual pizza night with a colorful twist. Plus, it’s customizable, so you can make it your own with different toppings, cheeses, or salad blends. Once you try it, you’ll see why salad + pizza is a match made in food heaven!
Chopped Salad Pizza
Ingredients
For the Chopped Salad:
- 9 oz. romaine lettuce chopped
- 1 pint cherry tomatoes halved
- 1 14-oz. can chickpeas, rinsed and drained
- 3/4 cup salami cubed
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced pepperoncini
- 1/2 cup sliced kalamata olives
- 1/4 cup parsley chopped (or other fresh herbs)
For the Italian Dressing:
- 1/2 cup olive oil
- 1 –2 tablespoons white vinegar to taste
- 1/2 tablespoon coarse salt reduce if using table salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 clove garlic
For the Pizza Base:
- 2 pizza crusts shelf-stable for thin crust, refrigerated for thicker crust
- 1 14-oz. jar pizza sauce
- 1 13-oz. package shredded mozzarella cheese
Instructions
- Make the Dressing: Blend together olive oil, vinegar, salt, basil, oregano, and garlic until smooth and emulsified.
- Prepare the Salad: In a large bowl, toss romaine, cherry tomatoes, chickpeas, salami, feta, pepperoncini, olives, and parsley with dressing to taste. Let it sit for a few minutes to marinate.
- Bake the Pizza: Prepare crusts according to package instructions. Spread with a thin layer of pizza sauce, top with mozzarella, and bake until golden and bubbly.
- Assemble: Remove pizza from oven, then top with chopped salad. Slice and serve immediately.
Notes
- Skip the salami for a vegetarian version.
- Store bought Italian dressing works as a quick substitute.
- Add croutons or roasted veggies for extra crunch and flavor.
