Salad Pizza8 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 30 min
“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.” - by Bucho
Original recipe yields 6 servings
- Place the pizza shell on a pizza pan or platter and top with the greens.
- Place the chicken over the greens and drizzle with dressing. Slice and serve.
Amount Per Serving (6 total)
- 253 cal
- 9.1 g
- 23.4 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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..." See more. Served this at parties lots of times. Beautiful presentation."
"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..." See more 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.)"
"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 ..." See moresalad 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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