Recipes › Bread & Pizza › Salad Pizza Recipe

Salad Pizza Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired salad pizza combines a crispy, thin wood-fired crust with a fresh arugula and tomato salad dressed in peppery olive oil, creating a light yet satisfying main course. The salad is added after baking, keeping the greens tender and vibrant while the warm crust provides the perfect textural contrast. Perfect for lunch or a casual dinner, this dish celebrates the simplicity of quality Italian ingredients.

Ingredients

• 250g all-purpose flour
• 5g instant yeast
• 150ml warm water
• 5ml olive oil, plus 80ml extra virgin olive oil for finishing
• 5g salt
• 200g fresh mozzarella, torn into small pieces
• 120g baby arugula
• 200g mixed cherry tomatoes, halved
• 30g Parmigiano-Reggiano, thinly shaved
• 10ml aged balsamic vinegar
• 2 cloves garlic, minced
• 5g fresh basil, torn
• 2g sea salt for salad
• 1g freshly cracked black pepper

Instructions

1. In a large bowl, combine 150ml warm water, instant yeast, and 5ml olive oil. Let sit for 5 minutes until foamy, then add 250g flour and 5g salt. Mix until a shaggy dough forms.

2. Knead the dough for 8 minutes on a lightly floured surface until smooth and elastic.

3. Place dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 45 minutes to 1 hour until doubled in size.

4. Preheat oven to 260°C (500°F). Divide dough into 2 equal portions and stretch each into a thin 25cm (10-inch) round on a parchment-lined pizza peel, creating a slight rim around the edges.

5. Distribute 100g mozzarella evenly over each pizza base. Transfer to oven and bake for 14-18 minutes until the crust is golden brown and cheese is melted and lightly blistered.

6. While pizzas bake, whisk together 80ml extra virgin olive oil, 10ml balsamic vinegar, minced garlic, and 2g sea salt in a bowl.

7. In a separate bowl, toss 120g baby arugula, 200g halved cherry tomatoes, and torn basil with the prepared vinaigrette. Season with freshly cracked black pepper.

8. Remove pizzas from oven and immediately top each with half the dressed salad. Scatter 15g shaved Parmigiano-Reggiano over each pizza and serve immediately.

Substitutions

• Use whole wheat or spelt flour for a nuttier flavor and more fiber
• Substitute fresh mozzarella with burrata cheese for a richer, creamier result
• Replace arugula with fresh spinach or mixed baby greens for a milder taste
• Use balsamic glaze instead of aged balsamic vinegar for sweeter notes

Tips

• Add the salad immediately after removing the pizza from the oven while the crust is still warm—the heat will slightly soften the outer leaves while keeping the interior crisp
• For a crispier crust, use a pizza stone preheated in the oven for at least 20 minutes before baking
• Do not dress the salad more than 5 minutes before topping the pizzas, as the greens will begin to wilt from the acidic vinaigrette

This modern interpretation draws from the Italian tradition of simplicity and quality ingredients, similar to classic Margherita pizza, but incorporates the post-baked salad topping concept that gained popularity in contemporary Italian trattorias. It reflects the northern Italian preference for fresh, seasonal vegetables and reflects how Italian cuisine constantly evolves while respecting its foundational principles.

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