Italian Chopped Salad Pizzas
Transform pizza night with these vibrant Italian Chopped Salad Pizzas, a delicious fusion of crisp, golden flatbreads and a zesty chopped salad bursting with Mediterranean flavors. This recipe pairs store-bought naan or flatbreads brushed with olive oil and Parmesan cheese, baked to perfection, with a colorful medley of romaine lettuce, radicchio, cherry tomatoes, cucumbers, and mozzarella pearls. Tossed in a tangy red wine vinegar dressing, the salad topping is balanced with briny black olives and spicy pepperoncini for a truly irresistible bite. Ready in just 30 minutes, this easy-to-make dish combines the crunch of pizza crust with the freshness of a classic Italian chopped salad, making it an ideal choice for weeknight dinners or a light lunch. Serve it sliced for a shareable appetizer or enjoy as a vibrant main course!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces store-bought flatbreads or naan
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 3 cups romaine lettuce, finely chopped
- 1 cup radicchio, finely chopped
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, diced
- 0.5 cup sliced black olives
- 0.25 cup pepperoncini, thinly sliced
- 0.5 cup mozzarella pearls
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Brush the flatbreads or naan lightly with olive oil and sprinkle evenly with grated Parmesan cheese.
Place the flatbreads on a baking sheet and bake in the preheated oven for 8-10 minutes, or until the edges are golden and crispy.
While the flatbreads are baking, prepare the salad. In a large mixing bowl, combine romaine lettuce, radicchio, cherry tomatoes, cucumber, black olives, pepperoncini, and mozzarella pearls.
In a small bowl, whisk together red wine vinegar, dried oregano, salt, black pepper, and extra virgin olive oil to make the dressing.
Pour the dressing over the salad and toss until all ingredients are evenly coated.
Remove the flatbreads from the oven and allow them to cool for 2-3 minutes.
Top each flatbread with a generous portion of the chopped salad, spreading it evenly over the crust.
Garnish with chopped fresh parsley, if desired, and slice into quarters to serve.
Serve immediately for the best combination of crisp crust and fresh toppings.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 7076 mg | 308% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 28.5 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1626 mg | 125% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
