The Super Green Salad Pizza

5 from 2 votes

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.

Prep Time25

Cook Time12

Total Time37

Course: Pizza, Weeknight Dinner

Cuisine: American, Italian

Keyword: easy recipe, salad, pizza, vegetarian option

Servings: Pizza

Calories:

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

Nutrition