Grilled Salad Pizza Recipe | Vegetarian Times Skip to main content

Grilled Salad Pizza

The oven broiler "grills" greens to wilt them into a crisp-tender topping.

Ingredients: 

Ingredients: 

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2 Tbs. balsamic vinegar
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2 tsp. honey
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1 tsp. Dijon mustard
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1 small clove garlic, minced (½ tsp.)
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3 Tbs. olive oil
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3 Tbs. grated Parmesan cheese
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1 cup arugula
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1 cup sliced romaine lettuce
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1 head red endive, halved and sliced (1 cup)
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½ cup thinly sliced fresh fennel
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¼ cup thinly sliced red onion
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Shaved Parmesan for garnish, optional

Instructions: 

To make Vinaigrette:

1. Whisk together vinegar, honey, mustard, and garlic. Whisk in oil, and season with salt and pepper, if desired. Let rest 30 minutes.

To make Pizza:

1. Prepare Chewy Pizza Dough, and sprinkle with grated Parmesan. Place pizza on middle rack in oven, and preheat oven to 350°F with pizza in oven. Once oven reaches 350°F, bake 25 minutes, or until bottom is crisp and brown. Remove from oven, and adjust setting to broil.

2. Brush crust with 3 Tbs. Vinaigrette. Toss arugula, lettuce, endive, fennel, and onion with remaining Vinaigrette. Top pizza with arugula mixture, and place under broiler 2 to 3 minutes, or until greens begin to wilt. Serve garnished with Parmesan curls.

Nutrition Information: 

Calories: 
254
Protein: 
3 g
Total Fat: 
12 g
Saturated Fat: 
2 g
Carbohydrates: 
36 g
Cholesterol: 
2 mg
Sodium: 
344 mg
Fiber: 
3 g
Sugar: 
4 g
Yield: 
Makes 1 12-inch pizza

Comments on this Recipe

Excellent and super easy. I used radicchio and curly endive instead of "red endive" (whatever that is). I cheated and used a Boboli crust, although I would really have preferred to make the chewy crust. I think I would stick the pizza back under the back under the broiler for a second or two after adding the Parmesan curls to the top--they kept falling off!

I hope this is only supposed to make 2 servings ... delicious!

So good! I didn't have time to get the fennel and I added tomato. Delicious.

Excellent!

This was so delicious! It just took a long time to make because there are a lot of toppings. I made with the quick gluten-free crust.

I used store bought pizza dough and this was TO DIE FOR. I will make this again and again... especially in the spring when greens are abundant and fresh.