The super green salad pizza is the best idea. It makes adulting so easy, you get loads of vegetables on a pizza – win win. Perfectly sautéed green vegetables come together with creamy cheeses, topped with crispy bacon make this pizza to die for. Salad pizza is one of our favorites of all time.
The recipe below was originally posted in 2018, today I have updated it to make it even better. Now piled high with even more vegetables and cheese.
Pizza Crust Options
There are so many pizza crust options. I made this with my classic homemade recipe. I also love my whole wheat homemade pizza dough recipe. They both take 10 minutes to make and at least 1 hour to rise on the kitchen counter. You can also make both recipes ahead of time and let it rise 24-72 hours in the refrigerator. If you do this, it will have a slow rise, more yeasty flavor which I love. My homemade recipes make two pizza doughs, so you can make two different pizzas or you can freeze one for later.
We also do a lot of store bought pizzas. They are so good! If you choose to get the store bought dough, make sure you get the ball of dough in a bag. I would not use anything out of a tube, can or frozen. The fresh balls of dough are usually in the deli section of any grocery store. I highly recommend bringing it out and letting it rest on the counter top for at least an hour before rolling it out.
When you roll out the pizza crust, I use corn meal rather then flour. The corn meal makes it extra sturdy for the toppings and make the bottom of the crust crispy so you can pick it up and eat. No fork necessary.
The Salad Pizza Ingredients
The list of ingredients may seems overwhelming but it’s delicious and the salad all comes together quickly. You most likely will have leftovers, below I have included suggestions on how to use the leftovers so that nothing goes to waste.
- Pizza dough of choice
- Bacon – I use uncured bacon because I have found that it it’s easier on my digestive system. You can also use turkey bacon. Or omit to make it vegetarian.
- Garlic – 4 cloves, minced.
- Brussel Sprouts – cleaned and thinly sliced. You can also get the already shredded or sliced bag from the grocery store to make it easier.
- Leek – they have a mild onion chive flavor.
- Green Onions – otherwise know as scallions, have a mild onion flavor.
- Fresh Chopped or Baby Kale – if you buy it on the stem, pull off and chop, you can also buy it pre-chopped or baby leaves.
- Fresh Chopped or Baby Spinach – I use baby spinach all the time, but if you have regular spinach, give it a rough chop so that it’s easier to bite through once it’s on pizza.
- Provolone Cheese – melts into a creamy buttery nutty flavor. I buy the deli slices and used about 8 slices to cover the bottom of the pizza. Don’t use smoked provolone.
- Fontina Cheese – also melts perfectly and has a mild nutty flavor, usually found in a wedge shape in the fancy cheese section of the grocery store.
- Mozzarella Cheese – I buy pre-shredded mozzarella cheese for this pizza.
- Parmesan Cheese – top the pizza with a different harder cheese texture with bold nutty cheese. I buy pre-grated from Costco or the grocery store.
- Red Pepper Flakes – optional for a little kick.
Make it Vegetarian
The recipe uses bacon as a way to add a little fat and flavor. If you want to, you can easily omit the bacon and skip that step in the recipe.
How to Prep Ahead
To prep ahead the salad, you can make it anytime and keep it in a food safe container and lid. Store it in the refrigerator until you need it.
The Super Green Salad Pizza
Ingredients
- 4 slices Bacon – cut into bite size pieces
- 2 TBSP Olive Oil divided
- 4 cloves Garlic – minced
- 16 oz Brussel Sprouts – thinly sliced or shaved
- 1 small Leek – thinly sliced
- 3 Scallions/Green Onions – thinly sliced, white to light green section only
- ¼ tsp Salt
- 2 cups Fresh Kale – remove stem, chopped or baby kale
- 1 cups Fresh Spinach – chopped or baby spinach
- 8 slices Provolone Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 cup Fontina Cheese – shredded off the block
- ¼ cup Parmesan Cheese – grated
- 1 Pizza Crust
- 3 TBSP Corn Meal
- ¼ tsp Red Pepper Flakes
Instructions
- Set out your pizza dough and let it come to room temperature.
- Clean and prep your ingredients.
- Preheat the oven to 425F. If you're using your pizza stone, make sure to heat up your pizza stone in the oven as it preheats.You can also use a sheet pan – do not preheat.
- Over medium heat, cook your bacon and then discard the grease.
- In the same pan, over medium heat, add 1 TBSP of olive oil sauté the garlic, Brussel sprouts, leeks, green onions and salt. Cook them until they are semi-soft 2-3 minutes.
- Add in the kale, spinach.
- Cook over medium heat until wilted down, tossing occasionally. About 2-3 minutes.
- Roll out your dough, carefully sprinkle corn meal on the preheated pizza stone and place your dough on the stone. You can also use a sheet pan – do not preheat.
- Drizzle on 1 TBSP of olive oil and add the provolone slices.
- Add the shredded fontina cheese. Pile on the salad greens. Top with bacon, shredded mozzarella cheese and grated Parmesan cheese.
- Bake at 425 degrees for 12 minutes.
- Sprinkle on red pepper flakes.
Video
Groceries Are Expensive These Days – What to do with leftover ingredients
Most likely, you will have left over kale, spinach and green onions – Throw them into this simple kale carbonara.
Maybe mozzarella, provolone cheese and Parmesan cheese – make this easy crock pot meatball dip!
You can also make an egg frittata. Whisk together 6-8 eggs, a splash of milk, pinch of salt and pepper and then your kale, spinach, green onions and cheese. Bake in an oven-safe pan @400F for 15 minutes, until the eggs are done.
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