Salad Pizza

Salad Pizza

8 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Bucho
Recipe by  Bucho

“For this recipe I like to use a ready-to-top prepared pizza crust because of the extra seasonings and cheese already baked onto it.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place the pizza shell on a pizza pan or platter and top with the greens.
  2. Place the chicken over the greens and drizzle with dressing. Slice and serve.

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Reviews (8)

Rate This Recipe
JDVMD
10

JDVMD

Good but I prefer to make my own very thin crust pizza and topped with bagged spring salad mix tossed with a simple balsamic vinegar/olive oil dressing and freshly shaved pecorino/parmesan cheese. Yum. Served this at parties lots of times. Beautiful presentation.

angelique1256
7

angelique1256

This is headed in the right direction but is not quite there. I would suggest baking the pizza crust for about 2 minutes in the oven first. Then take it out, top with some fresh mozz. and then back in the oven for the required cook time written on the package. While it's baking you toss some arugula with some balsamic dressing and shaved parmigiano reggiano and when the pizza comes out of the oven you top with this salad. Let it sit for a minute or two and the hot cheese helps the salad stick. Boom, instant fantastic pizza and also good with a little prosciutto added with the salad (not baked.)

~TxCin~ILove2Ck
3

~TxCin~ILove2Ck

This isn't so much a recipe, more than an idea... What a great idea! Wonder why I never thought of this? Super fast meal, only thing I did different was to put some dressing on the crust first so the salad would "stick" to it better and make this easier to eat. I used Boboli thin crust pizza shell and romaine lettuce blend. This is a good base for a lot of possibilities.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 23.4 g
  • 8%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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