Chopped Italian Salad Pizza (Printable Version)
A vibrant mix of greens, creamy ricotta, and zesty dressing on thin, golden crust. Easy, crunchy, and full of flavor.
# Ingredients:
→ Dough and Crust
01 -
2 tablespoons extra-virgin olive oil, for greasing baking sheet
02 -
1 pound (450 grams) pizza dough
03 -
1 tablespoon extra-virgin olive oil, for brushing dough
→ Dressing
04 -
1/4 cup (60 milliliters) red wine vinegar
05 -
1 tablespoon Dijon mustard
06 -
Pinch dried oregano
07 -
Kosher salt, to taste
08 -
Freshly ground black pepper, to taste
09 -
2 tablespoons extra-virgin olive oil, for dressing
→ Topping
10 -
1 cup (250 grams) ricotta cheese
11 -
1 head Bibb lettuce, chopped
12 -
1 cup (30 grams) microgreens
13 -
1/2 small red onion, thinly sliced into rings
14 -
1/2 cup (60 grams) pepperoncini, sliced
15 -
1 cup (150 grams) drained bite-size fresh mozzarella balls
# Steps:
01 -
Preheat oven to 230°C. Grease a baking sheet with 2 tablespoons extra-virgin olive oil.
02 -
Stretch pizza dough gently over baking sheet and stipple the surface using your fingers. Brush with 1 tablespoon extra-virgin olive oil and allow to rise in a warm spot for 15–20 minutes.
03 -
In a small bowl, combine red wine vinegar, Dijon mustard, and dried oregano. Gradually whisk in 2 tablespoons olive oil; season with kosher salt and black pepper. Set aside.
04 -
Spread ricotta cheese evenly over dough and season lightly with salt and pepper.
05 -
Bake dough in the preheated oven until golden brown, about 18–20 minutes.
06 -
Remove pizza from oven and let cool for 10–15 minutes.
07 -
In a large bowl, toss chopped Bibb lettuce and microgreens with prepared dressing.
08 -
Transfer salad mixture onto cooled crust. Top with an even layer of red onion rings, pepperoncini, and mozzarella balls. Serve immediately.
# Notes:
01 -
Allowing the crust to cool before topping prevents the greens from wilting and preserves a crisp texture.