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!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Brush the flatbreads or naan lightly with olive oil and sprinkle evenly with grated Parmesan cheese.

Step 3

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.

Step 4

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.

Step 5

In a small bowl, whisk together red wine vinegar, dried oregano, salt, black pepper, and extra virgin olive oil to make the dressing.

Step 6

Pour the dressing over the salad and toss until all ingredients are evenly coated.

Step 7

Remove the flatbreads from the oven and allow them to cool for 2-3 minutes.

Step 8

Top each flatbread with a generous portion of the chopped salad, spreading it evenly over the crust.

Step 9

Garnish with chopped fresh parsley, if desired, and slice into quarters to serve.

Step 10

Serve immediately for the best combination of crisp crust and fresh toppings.

Nutrition Facts

Serving size	1667 grams (1667.0g)

Amount per serving	% Daily Value*
Calories	2758

Total Fat 160.70g	206%
Saturated Fat 49.10g	246%
Polyunsaturated Fat 2.70g
Cholesterol 144mg	48%
Sodium 7076mg	308%
Total Carbohydrate 247.20g	90%
Dietary Fiber 20.00g	71%
Total Sugars 28.50g
Protein 93.80g	188%

Vitamin D 0IU	0%
Calcium 1626mg	125%
Iron 20mg	109%
Potassium 2202mg	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.

Source of Calories

Fat: 51.5%

Protein: 13.4%

Carbs: 35.2%