Salad Topped Pizza

I recently got a chance to try salad topped pizza as inspired by the King Arthur Flour blog.  It turned out well and tasted great, but Mark and I agree that this would be best as an appetizer or perhaps as part of a bigger pizza party where there were lots of different types of pizzas.  As a main course, we'd prefer one of our other favorite pizzas.

I still wanted to share it here though because I think it is a fun idea!  It's essentially like having a salad and bread all in one.  And with way less cheese on this than a traditional pizza, it's much healthier.

If you do make this, the best way to reheat is in a skillet or on a griddle.  This heats and re-crisps the crust without cooking the toppings.

Salad Topped Pizza

I'm not going to post a recipe here because this is really more of an idea than a recipe.  You can top the pizza with whatever salad ingredients you like!  My general method was:

1. Make pizza dough and form crust
2. Bake pizza crust for 10 minutes at 450F
3. Top pizza with 1 cup of ranch style dressing, return to oven for 2 minutes
4. Top pizza with salad ingredients, return to oven for 1 minute
5. Sprinkle with asiago cheese
6. Slice and serve!

Here is the original full recipe:  Greens and Grains Pizza

If you need a faster pizza crust option, you could always buy pre-made dough or a pre-made crust, or try this recipe: Pizza Crust

I made a ranch type dressing out of greek yogurt and spices [dill, salt, pepper, basil, garlic powder, red pepper flakes, beau monde seasoning] that was vaguely inspired by this recipe and the homemade ranch spice mix recipe link: Greek Yogurt Ranch Dressing