This Garden Salad Pizza offers a unique twist on classic Italian fare by combining a crisp, baked crust with the bright, fresh flavors of a traditional salad. The base is built on sturdy 12-inch pizza shells, layered with creamy mozzarella and a colorful medley of diced bell peppers, onions, and ripe tomatoes. A simple dressing of olive oil and red wine vinegar ties the ingredients together, adding a necessary acidity that cuts through the richness of the cheese. The result is a dish that feels both hearty and refreshing, making it an excellent choice for a light weeknight dinner or a casual summer gathering. It’s a creative way to enjoy garden vegetables in a warm, comforting format.
Garden Salad Pizza
Description
This Garden Salad Pizza offers a unique twist on classic Italian fare by combining a crisp, baked crust with the bright, fresh flavors of a traditional salad. The base is built on sturdy 12-inch pizza shells, layered with creamy mozzarella and a colorful medley of diced bell peppers, onions, and ripe tomatoes. A simple dressing of olive oil and red wine vinegar ties the ingredients together, adding a necessary acidity that cuts through the richness of the cheese. The result is a dish that feels both hearty and refreshing, making it an excellent choice for a light weeknight dinner or a casual summer gathering. It&# 226;ÂÂs a creative way to enjoy garden vegetables in a warm, comforting format.Ingredients
Directions
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Preheat your oven to 400ðF (200ðC). If you have a pizza stone, place it on the lowest rack of the oven while it preheats. If using a metal baking sheet, place it in the oven as well, but do not preheat the sheet itself if you plan to slide the pizza directly onto it later, or simply preheat everything for a crispier bottom.
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In a medium bowl, combine the chopped tomatoes, diced red onion, diced green and red bell peppers, and chopped green onion. Drizzle with the olive oil and red wine vinegar, then toss gently to coat all the vegetables evenly. Season lightly with salt and pepper.
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Place the two 12-inch pizza shells on a floured pizza peel or a baking sheet. Sprinkle the grated mozzarella cheese evenly over each shell, leaving a 1/4-inch rim around the edges bare to form the crust.
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Spread the dressed vegetable mixture evenly over the cheese on both pizzas. Be mindful not to overload the center, as this can make the crust soggy.
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Slide the pizzas onto the preheated pizza stone or bake on the prepared baking sheet. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly spotted.
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Remove from the oven and let cool for 2-3 minutes before slicing and serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 162.4kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 14.6mg1%
- Total Carbohydrate 21.5g8%
- Dietary Fiber 6.0g24%
- Sugars 11.9g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a crispier crust, ensure your oven and pizza stone are fully preheated before baking.
If you do not have a pizza stone, you can bake the pizzas on an inverted baking sheet placed on the lowest rack for better heat distribution.
Feel free to substitute other fresh garden vegetables such as thinly sliced zucchini, mushrooms, or spinach.
To make this vegan, use a vegan mozzarella substitute.
The vegetables release moisture as they cook; patting them dry before topping the pizza can help prevent a soggy crust.
