Herby Salad Pizza
You’ve probably made an effort to be healthy by adding a side salad to your pizza order a time or two, but what if you put a salad on top of your pizza? Say goodbye to your sad side salad and say hello to a freshly baked, bubbly mozzeralla-topped pizza crust topped with fresh lettuce, herbs and bright notes of citrus
This simple, flavorful recipe relies on raw ingredients, so quality is important. Tender, fresh herbs and bitter, crunchy lettuce are a must, and we highly recommend shopping local and using seasonal veggies if you’re able.
After gathering your ingredients, there’s not too much technique involved with the assembly. A yogurt-based dressing –– we like sheep’s milk yogurt to give it extra tartness –– with garlic, lemon and herbs adds a fresh and tangy kick to a mix of radicchio and red leaf lettuce (feel free to choose your own favorite leafy combination). Tossed alongside the lettuce and dressing are spicy radish rounds, fresh mint, feathery dill, oniony chives and flat-leaf parsley. Add in a hint of licorice flavor from thinly sliced fennel for an aromatic, dynamic salad that’s tasty to the very last bite.
Servings: Four 12-inch (30cm) pizzas
Preparation Time: 2 hours and 10 minutes
Cook Time: 60 - 90 seconds
For the dressing:
- ¾ cup (200 grams) plain yogurt, preferably sheep’s milk
- 1 garlic clove, minced
- 1 lemon, zest and juice
- ½ cup (15 grams) chives, finely chopped
- ½ cup (15 grams) mint, finely chopped
- ½ cup (15 grams) dill, finely chopped
- 1 teaspoon (5 grams) kosher salt
For the pizza:
- Four 9-ounce (250-gram) dough balls
- Flour, for dusting
- 2 cups (400) grams fresh mozzarella
For the assembly:
- 2 ¼ cups (240 grams) mixed lettuces (any mixture will work)
- ½ cup (16 grams) fresh mint leaves
- ½ cup (16 grams) dill
- ½ cup (16 grams) flat-leaf parsley
- ¾ cup (80 grams) shaved fennel
- ¾ cup (80 grams) radish, thinly sliced
- 1 lemon, quartered
*Note: To make this recipe vegan, sub in plant-based Greek yogurt for the salad dressing and top the pizza with a vegan mozzarella like Miyokos’s Vegan Pizza Mozzarella. We also recommend cutting the pizza before topping it with salad, as it makes for a cleaner slice and prevents the greens from bruising and keeps them crisp.
This recipe will work well with a variety of pizza styles, but we think Neo-Neapolitan pizza dough is a great fit. Make sure you prepare your dough ahead of time to give it enough time to rise at room temperature before firing up your oven.
For the dressing, mix the yogurt, garlic, lemon, chives, mint, dill and salt in a small mixing bowl. Cover and refrigerate for at least 2 hours, preferably overnight to let the flavors marinate.
Heat up your oven and aim for 850°F to 950°F (450°C to 500°C) on the stone baking board inside. Use an infrared thermometer for a fast, accurate reading.
Lightly flour a work surface, then place a dough ball on it and begin pushing the air from the center out to the edges with your fingers. Stretch the dough out to a 12-inch (30-cm) round base, then either keep your dough on the countertop or stretch it over your lightly-floured pizza peel.
Top the pizza with ½ cup (100 grams) of fresh mozzarella, making sure it almost fully covers the dough.
Launch your pizza into the oven and cook for 60 to 90 seconds, turning every 20 seconds to ensure an even cook.
In a large mixing bowl, add ½ cup (60 grams) of the mixed lettuces, 2 tablespoons (4 grams) of mint, 2 tablespoons (4 grams) of dill, 2 tablespoons (4 grams) of parsley, 3 tablespoons (20 grams) shaved fennel and 3 tablespoons (20 grams) radishes. Mix together.
Add 2 tablespoons (30 grams) of the yogurt dressing and stir to coat. Adjust seasoning with salt if necessary.
Slice your pizza, then top with the salad mixture.
Finish with a squeeze of lemon, and enjoy. Repeat the process for the remaining 3 pizzas.