Salad-Topped Pizza Recipe

Name: Salad-Topped Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red onion, thinly sliced; 1 medium zucchini, thinly sliced; 1 yellow squash, thinly sliced; 1 red bell pepper, cored, seeded and sliced; 2 tsp olive oil; 2 cloves garlic, peeled and chopped; 1 tbsp dried Italian herbs; 1 tsp salt; 1 prepared 12-inch pizza shell; 8 oz part-skim shredded mozzarella; 1 cup tomato sauce; 5 cups (4-oz bag) mixed baby greens; 1 medium tomato, chopped; 1 tsp olive oil; 2 tsp red wine (or balsamic) vinegar; 1/4 tsp salt; 1/8 tsp freshly ground pepper

Servings: persons

1 large red onion, thinly sliced
1 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
1 red bell pepper, cored, seeded and sliced
2 tsp olive oil
2 cloves garlic, peeled and chopped
1 tbsp dried Italian herbs
1 tsp salt
1 prepared 12-inch pizza shell
8 oz part-skim shredded mozzarella
1 cup tomato sauce
5 cups (4-oz bag) mixed baby greens
1 medium tomato, chopped
1 tsp olive oil
2 tsp red wine (or balsamic) vinegar
1/4 tsp salt
1/8 tsp freshly ground pepper

1
Heat broiler.
2
In a large roasting pan, combine onion, zucchini, squash, and red pepper with oil, garlic, herbs and salt.
3
Toss well.
4
Place in oven, about 5 inches from heating element, and broil, stirring occasionally, until vegetables are wilted and somewhat reduced in volume, about 8 to 10 minutes.
5
(Or combine ingredients in a large nonstick skillet and cook 5 minutes, stirring occasionally.)
6
Let vegetables cool on a plate while you prepare the pizza crust.
7
Heat oven to 450F.
8
Place pizza crust on a cutting board and sprinkle crust with half the shredded mozzarella.
9
Spread tomato sauce over cheese.
10
Layer cooked vegetables evenly over pizza.
11
Top with remaining cheese.
12
Slide pizza directly from cutting board onto oven rack or bake on baking sheet until pizza is heated through and cheese is bubbling and lightly browned, about 15 minutes.
13
Right before serving pizza, toss salad ingredients together in a large bowl.
14
Pile salad in the center of the pizza.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large red onion, thinly sliced, 1 medium zucchini, thinly sliced, 1 yellow squash, thinly sliced, 1 red bell pepper, cored, seeded and sliced, and more.

Yes, Salad-Topped Pizza falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad-Topped Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions