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.



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


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: 

3 g
Total Fat: 
12 g
Saturated Fat: 
2 g
36 g
2 mg
344 mg
3 g
4 g
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.


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.