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Chopped Salad Pizza is the Ultimate Summer Obsession

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This Chopped Salad Pizza on Homemade Lavash Flatbread is super simple to make and the perfect light bite meal for summer.

This Chopped Salad Pizza may be my absolute all-time favorite easy summer meal. I’ve been completely obsessed with it ever since we started making our light and crispy no-yeast pizza crust. In fact, before we left for Europe, Jon and I ate this meal for three nights straight because we were trying to clean out the fridge and this was the absolute perfect meal for that since you can adjust your salad based on whatever you have in the crisper.

I realize this looks like a bit of a mess but hot damn does it taste amazing on a hot summer night. Something about the combo of a fresh, cool, hearty salad piled on top of that slightly-warm, cracker crisp and delicately cheesy crust is completely irresistible. Pair it with a glass of cold rose and you’ve basically got me being my best self.

Its also fairly simple to make. Start by throwing together a batch of that no-yeast pizza dough I shared a few weeks ago — it comes together in about 30 minutes.

You can add red sauce if you’d like (thats how my kids like theirs) but I prefer to skip it in favor of a white pizza. Just brush your dough with a quick coating of olive oil and minced garlic, a handful of mozzarella and a sprinkle of parmesan and bake until wickedly crisp.

Now its time to get busy with the salad part. The beauty of this “recipe” is that itsĀ 100 percent adaptable to whatever you’re craving or have lurking in your crisper. My favorite combo is a base of chopped romaine topped with cucumbers, tomatoes, chickpeas, crumbled bacon and avocado. Grilled chicken or shrimp would be an amazing addition as would some chopped olives or capers, perhaps a sprinkle of crumbled feta cheese.Ā You could also take this in other directions by changing out a few ingredients –black beans, corn and cilantro for southwest?, cucumber, shaved carrots, chopped peanuts and fresh mint for Vietnamese?– and so on.

No matter how you top it, this Chopped Salad Pizza is at the top of my list for easy, healthy-ish meals for summer. Speaking of summer, now that we’re back from Europe, my summer agenda has quickly morphed from this:

To this:

While the kids are home on summer break, you may notice that my blogging schedule will be taking a bit of a break too. We’ll be busy hitting the pool, the zoo and basically any other fun and affordable place I can think of to keep them busy and wear them out each day. Ā As a result, I suspect there will be many a night where we end up fixing them and early dinner and tucking two very tired kiddos into bed before Jon and I sit down to eat.Ā On those nights, you’ll find us on the patio at dusk, digging into this Chopped Salad Pizza with a cold glass of wine and a soundtrack of crickets and cicadas. Summer night perfection.

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Chopped Salad Pizza

  • Author: Homemaker's Habitat
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 3 minutes
  • Yield: 2 salad pizzas (serves 4) 1x
  • Category: Main Dish
  • Cuisine: Pizza
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Description

This Chopped Salad Pizza on Homemade No Yeast Pizza Crust is super simple to make and the perfect light bite meal for summer. Ingredients and quantities may be adapted based on your preferences.

Ingredients

Scale

Pizza Crust:

  • 1 recipe No Yeast Pizza Dough
  • 1 Tablespoon olive oil, mixed with 1 clove of minced garlic
  • 1/2 cup fresh mozzarella cheese, torn into pieces
  • 1/4 cup parmesan cheese, grated

Salad:

  • 1 heart of romaine lettuce, chopped
  • 1 cup canned chickpeas, drained and rinsed
  • 4 slices of bacon, cooked until crisp and crumbled
  • 6 cherry tomatoes, halved
  • 1/4 cup diced cucumber
  • 1 small avocado, diced
  • 2 tablespoons grated parmesan or crumbled Feta cheese (optional)

Dressing:

  • Juice of 1 lemon
  • 2 teaspoons olive oil
  • salt & pepper and crushed red pepper (optional) to taste

Instructions

  1. Preheat oven to 425 degrees F. Prepare No Yeast Pizza Crust according to recipe.
  2. Brush each crust with olive oil/garlic mixture and bake for 8 minutes.
  3. Remove crust from oven and top with cheeses. Return to oven and bake for 8 minutes more or until crust is golden brown and crisp. Remove from oven.
  4. While crust is baking, in a large bowl combine the first five salad ingredients (romaine through cucumber) and toss to combine.
  5. In a small bowl, whisk together lemon juice, olive oil, salt, pepper and crushed red pepper (if using). Pour dressing over salad in large bowl and toss until salad is mixed.
  6. Pour salad mixture evenly over pizza crust. Garnish with avocado and cheese. Cut pizza into wedges and serve immediately.

Nutrition

  • Serving Size: 1/2 salad pizza

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