Chopped Salad Pizza
A fresh and fun twist on pizza night! Crisp chopped salad with chickpeas, salami, feta, and olives tossed in zesty Italian dressing, piled high on top of a cheesy baked pizza crust.
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.