This grilled salad pizza recipe is your new summer go-to

Written by Gaby Dalkin

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A salad that just so happens to have a pizza crust beneath it is really just a salad, right? So, the way I see it, we all need to be doing ourselves a favor and eating way more salad pizzas. You’ll be amazed at what happens when the lettuce hits the heat with the tomatoes, provolone and pepperoncini on this grilled salad pizza—it’s the most delicious self-care you’ll ever have.

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Ingredients 

Grilled pizza:

1 pound pizza dough

Olive oil for brushing

½ cup jarred yellow tomato sauce

2 cups shredded provolone cheese

¼ cup red onion, super thinly sliced

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Salad:

⅔ cup Sungold tomatoes, halved 

½ cup pepperoncini, thinly sliced 

Soppressata, thinly sliced

2 cups tiny baby Little Gem Lettuce leaves, tossed in red wine vinaigrette with minced garlic and shallots   

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Instructions

1. Preheat an Ooni pizza oven to high heat.  

2. Shape the dough into 2 medium-ish pizzas on a clean floured surface. Let the dough sit for 5 minutes and then reform to make sure they’re as big as you’d like. Place the pizza dough on a lightly floured rimless baking sheet or pizza peel and brush with olive oil.

3. Spread the tomato sauce on top of each pizza, leaving a bit of room for the crust. Add equal amounts of shredded provolone cheese and red onion to each pizza. 

4. Carefully transfer the pizzas into the pizza oven and cook 2–4 minutes to melt the cheese and bake the crust.

5. Carefully remove the pizzas from the oven and season with salt and pepper as needed. Top with the desired garnishes—Sungold tomato halves, pepperoncini, soppressata and dressed lettuce leaves—then slice and serve.