Salad Pizza with Arugula, Radicchio, and Garlic-Infused Mozzarella Recipe
This Salad Pizza recipe combines a crispy homemade or store-bought pizza crust topped with melty fresh mozzarella and garlic, finished with a vibrant Italian-style salad featuring arugula, radicchio, red onion, and pepperoncini. Tossed in a tangy red wine vinaigrette, this refreshing pizza is perfect for spring and summer gatherings, offering a bright and flavorful twist on traditional pizza.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Ingredients
Pizza Base & Toppings
- 1 pound pizza dough, store-bought or homemade
- Cornmeal, for stretching the dough (amount as needed)
- 8 ounces fresh mozzarella cheese, torn
- 2 garlic cloves, thinly sliced
- 2 cups arugula
- 2 cups thinly sliced radicchio
- ½ cup thinly sliced red onion
- ½ cup sliced pepperoncini
- Shaved Parmesan cheese, for garnish (quantity to taste)
- Red pepper flakes, for sprinkling (quantity to taste)
Red Wine Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ½ garlic clove, grated
- ⅛ teaspoon dried oregano
- ¼ teaspoon sea salt
- Freshly ground black pepper (several grinds)
Instructions
- Prepare the Dough: If using store-bought pizza dough, let it sit at room temperature for 1 hour before stretching it out. For homemade dough, prepare it according to your preferred recipe.
- Preheat the Oven: Set your oven to 500°F (260°C) or the highest temperature it can safely reach to ensure a crispy crust.
- Stretch and Assemble the Pizza: Lightly dust a baking sheet with cornmeal to prevent sticking. Place the pizza dough onto the sheet and stretch it out into a large circle or oval shape. Evenly distribute the torn fresh mozzarella cheese over the dough and scatter the thinly sliced garlic on top.
- Bake the Pizza: Place the assembled pizza into the hot oven and bake for 10 to 15 minutes until the cheese has melted beautifully and the crust is golden brown and crispy.
- Make the Red Wine Vinaigrette: In a small lidded jar, combine the extra-virgin olive oil, red wine vinegar, honey, Dijon mustard, grated garlic, dried oregano, sea salt, and freshly ground black pepper. Seal the jar and shake vigorously to emulsify and blend the dressing.
- Prepare the Salad: In a large bowl, mix together arugula, thinly sliced radicchio, and red onion. Drizzle some of the prepared red wine vinaigrette over the greens and toss to coat evenly, adding more dressing to taste as desired.
- Top the Pizza with Salad and Garnishes: Once the pizza is baked, generously pile the dressed salad over the hot crust. Top with sliced pepperoncini, shaved Parmesan cheese, and sprinkle red pepper flakes to taste for a spicy kick.
- Slice and Serve: Cut the salad pizza into slices and serve immediately while the crust is still crisp and the salad fresh.
Notes
- Allowing the dough to rest at room temperature before stretching helps it become more pliable and easier to work with.
- Using cornmeal on the baking sheet prevents the pizza from sticking and gives a slight crunch to the crust base.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- For a gluten-free alternative, substitute the pizza dough with a gluten-free crust.
- Leftover salad topping can be served as a side salad or on other dishes.
