Chopped Italian Salad Pizza

Chopped Italian salad pizza is the most fun and flavor-packed way I have found to upgrade a classic lunch salad and turn it into something crave-worthy. With a crisp golden crust and a blanket of creamy ricotta, it hits all the tangy bold salad notes you love—plus you get to eat it with your hands.

I started making this when my family insisted that salads just were not exciting enough by themselves. Now every time I pull this out of the oven they gather in the kitchen before I can slice it up.

Ingredients

• Pizza dough: One pound Fresh dough creates a chewy and crisp base Try to find a bakery version for best flavor
• Extra virgin olive oil: About one third cup Gives the crust golden color and adds richness Go with a quality brand for the best result
• Ricotta cheese: Creamy and mild Spreads easily and becomes even silkier when baked Choose whole milk ricotta if you can
• Red wine vinegar: Adds that classic Italian tang to the salad and dressing
• Dijon mustard: Emulsifies the dressing for smoothness A little goes a long way
• Dried oregano: Lends Italian herb flavor Look for fresh-scented dried oregano
• Kosher salt and freshly ground black pepper: For seasoning Check flakes for cloudiness when choosing salt
• Bibb lettuce: Tender and buttery This gives the right crunch and holds the dressing beautifully
• Microgreens: Delicate and peppery Microgreens add freshness and texture Choose packs with no yellowing
• Red onion: Sweet and sharp Thinly sliced onion gives a crunchy zip Pick those that feel firm with shiny skin
• Pepperoncini: Brings a gentle heat and vinegary bite Look for bright yellow-green color in the jar
• Fresh mozzarella balls: Soft and creamy Bite-size mozzarella adds richness and a milky finish Use well-drained for toppings

Step-by-Step Instructions

Prep the Pan and Oven:

Grease a sturdy baking sheet generously with olive oil and preheat your oven to four hundred fifty degrees Fahrenheit This helps the crust crisp up while preventing any sticking

Shape and Rest the Dough:

Gently stretch out your dough to almost the edges of the pan Using your fingertips press and dimple it all over This step encourages plenty of bubbly texture Leave it to rise in a warm spot for fifteen to twenty minutes to develop flavor and a chewy crust

Mix the Dressing:

Combine red wine vinegar and Dijon with dried oregano in a bowl Slowly whisk in the olive oil until creamy Season with salt and black pepper Taste and adjust as needed

Top with Ricotta:

Spread your ricotta evenly over the dough right to the edges Sprinkle a light pinch of salt and some pepper so every bite pops with flavor

Bake the Crust:

Slide the sheet into the hot oven and bake for eighteen to twenty minutes or until you have a deep golden edge and the base feels firm and crisp

Cool Before Topping:

Let your baked crust cool for ten to fifteen minutes so the greens will not wilt and the cheese settles Just enough time to prep your salad

Toss the Salad and Assemble:

Mix the lettuce and microgreens with your fresh dressing until nicely coated Mound evenly on the baked crust Scatter red onion pepperoncini and mozzarella balls all over so everyone gets some in each bite Serve it up right away

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My favorite part is seeing the golden crust get showered with crunchy lettuce and tangy pickles. The excitement on my sister’s face when she first tried this fresh-from-the-oven version is honestly what keeps me making it again and again.

Storage Tips

Leftovers should be stored in an airtight container in the fridge. The greens will soften a bit by day two but everything still tastes bright. I like to eat any leftover slices cold or at room temp the next day—just skip reheating so the salad stays fresh.

Ingredient Substitutions

If you cannot find Bibb lettuce use romaine hearts or even arugula for a peppery kick. No ricotta on hand Try a layer of whipped feta or mascarpone. Mozzarella pearls are my favorite but torn burrata is also dreamy.

Serving Suggestions

This pizza shines at lunch but can be cut smaller for party appetizers or potluck trays. Pair with a simple tomato soup for dinner or slice it big and serve picnic-style on a blanket outside.

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A Bit of History

Italian chopped salads started appearing in Italian-American eateries around the 1950s and became popular for their blend of cured meats and briny veggies. This pizza takes all those punchy flavors and gives them an airy crispy home base—no fork required.

Recipe FAQs

→ Can I use a different type of lettuce?

Yes, feel free to substitute Bibb lettuce with romaine, arugula, or your favorite salad greens for a similar fresh texture.

→ Is homemade dough required?

No—store-bought dough works perfectly and saves time, giving you a crisp base with minimal effort.

→ How do I prevent the pizza from getting soggy?

Let the crust cool after baking and toss the dressed greens just before serving to ensure everything stays crisp.

→ What cheese can be used instead of ricotta?

Cream cheese or whipped feta can be tasty alternatives if ricotta isn’t available.

→ Can the salad topping be prepared ahead?

You can prep and store the greens and vegetables, but dress them and assemble just before serving for best texture.