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Slice of chopped salad pizza with romaine, feta, salami, pepperoncini, tomatoes, and olives

Chopped Salad Pizza with Feta, Salami and Pepperoncini

Chopped Salad Pizza combines a warm cheesy crust with a fresh, crisp salad topping for a flavorful contrast of textures. It is an easy, satisfying recipe for anyone looking for a creative pizza with bright, savory appeal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings (2 whole pizzas)
Course: Dinner
Cuisine: Italian
Calories: 451
Ingredients Method Notes

Ingredients
  

Salad
  • 9 oz. (255 g) romaine lettuce, chopped
  • 1 pint cherry tomatoes, halved
  • one 14-oz. (397 g) can chickpeas, rinsed and drained
  • ¾ cup salami, cubed
  • ½ cup crumbled feta cheese
  • ½ cup sliced pepperoncini
  • ½ cup sliced kalamata olives
  • ¼ cup parsley or other fresh herbs
Dressing
  • ½ cup olive oil
  • 1-2 tablespoons white vinegar
  • ½ tablespoon coarse salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 clove garlic
Pizza
  • 2 pizza crusts, shelf-stable for a thinner crust or refrigerated for a thicker crust requiring pre-baking
  • 14-oz. (397 g) jar pizza sauce
  • 13-oz. (369 g) package shredded mozzarella cheese

Method
 

Preparation
  1. Blend the dressing ingredients together until combined.
  2. Combine the salad ingredients and toss with the desired amount of dressing. Allow the mixture to sit briefly so the flavors can combine.
Baking
  1. Prepare the pizza crusts according to package directions, adding a light layer of pizza sauce and mozzarella cheese.
  2. If using refrigerated crusts, pre-bake them as needed before adding the sauce and cheese.
Assembly
  1. Place the prepared chopped salad on top of the baked pizzas.
  2. Slice the pizzas and serve.

Notes

Add the dressed salad topping after baking to help maintain the fresh texture of the vegetables.