top of page
  • Andy

Chopped Salad Pizza

Updated: Apr 27, 2020

What could be better than a Pizza and a Salad? We had this a few years ago when on holiday in South America and it was a great combo. I thought about again when going through boxes and came across my journal from the trip and decided to recreate it for dinner tonight.



Pizza crust of choice, I used 2 packages of Wewalka Bistro Style, cut into 6-inch rounds

1 cup of Asiago Cheese, grated

1 cup of Monterey Jack Cheese, grated

1 cup of artichoke hearts, finely chopped

2 tablespoons olive oil

1 teaspoon balsamic vinegar

pinch of chili powder of choice

salt and pepper to taste


3 hearts of Romaine, chopped

3 English cucumbers, chopped

3 medium tomatoes, seeded and chopped or a pint of cherry tomatoes, halved.

1 medium onion, thinly sliced

1 avocado, chopped

2 cloves of garlic, minced

Hand full's of fresh Basil and Italian Parsley, chopped

2 tablespoons of balsamic vinegar

2 tablespoons of Olive Oil

Salt and pepper to taste


Preheat oven as directed on pizza crust package

Place artichoke hearts, chili powder, salt and pepper, vinegar, and olive oil in a bowl and whisk to combine. Spread over pizza crust and top with a mixture of the cheeses, and bake as directed until crust is golden and cheese are bubbling.

In another bowl place onions, garlic, salt and pepper, vinegar, and olive oil in a bowl and whisk to combine and coat. Set aside to rest as pizza crusts are baking.

Once the crust has set, about 2 minutes from the oven, place the balance of the ingredients in the bowl with the onions, toss to coat and combine.

Mound salad on pizza and enjoy it.

4 views0 comments

Recent Posts

See All
bottom of page