Best Salad Pizza Recipes

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GREEK PIZZA WITH CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD



Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 16

1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 1/2 cups grated mozzarella cheese
2 teaspoons garlic flakes
2 cooked chicken breast halves, diced (about 2 cups)
1 cup sliced mushrooms
1/2 cup sliced pitted kalamata olives
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 recipe Cherry Tomato Salad, recipe follows
2 cups halved red cherry or grape tomatoes
2 cups halved yellow cherry tomatoes
1/4 cup freshly chopped basil leaves
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
Salt and coarsely ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
  • Serve with Cherry Tomato Salad.
  • In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.

PEPPERONI PIZZA PASTA SALAD



Pepperoni Pizza Pasta Salad image

A great cold pasta salad that can taste like your favorite pizza... depending on what toppings you like!

Provided by sandy

Categories     Salad     100+ Pasta Salad Recipes

Time 1h36m

Yield 8

Number Of Ingredients 15

12 ounces penne pasta
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 tomato, chopped
1 (4 ounce) can sliced mushrooms, drained
¼ cup sliced black olives
1 (3 ounce) package pepperoni slices, cut into quarters
½ cup mayonnaise
½ cup Italian-style salad dressing
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
  • Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
  • Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 36.1 g, Cholesterol 26.5 mg, Fat 24 g, Fiber 2.6 g, Protein 12.8 g, SaturatedFat 5.8 g, Sodium 851.6 mg, Sugar 4.3 g

PIZZA SALAD I



Pizza Salad I image

If you love the taste of pizza but don't want the calories of a deep dish crust, try this pizza salad!

Provided by Patrick

Categories     Salad

Time 15m

Yield 6

Number Of Ingredients 15

1 head iceberg lettuce, torn into bite-sized pieces
½ pound salami, cut into strips
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 tomato, chopped
½ cup pitted black olives, halved
1 tablespoon chopped fresh chives
1 (8 ounce) can tomato sauce
½ cup vegetable oil
¼ cup white wine vinegar
1 teaspoon white sugar
1 teaspoon salt
¼ teaspoon garlic powder
1 teaspoon dried oregano
⅛ teaspoon ground black pepper

Steps:

  • In a large bowl, combine the lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives and chives. Mix well to combine.
  • Prepare the dressing by whisking together the tomato sauce, oil, vinegar, sugar, salt, garlic powder, oregano and pepper. Pour enough dressing over salad to coat, toss and serve.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 9.4 g, Cholesterol 69.7 mg, Fat 40.5 g, Fiber 2.3 g, Protein 19.7 g, SaturatedFat 12.5 g, Sodium 1691.8 mg, Sugar 4.7 g

CALIFORNIA PIZZA KITCHENS BBQ CHICKEN SALAD



California Pizza Kitchens Bbq Chicken Salad image

The employees at Pizza Kitchens rate this number one! What's not to love with the crunch of the jicama, corn chips, and lettuces; the explosions of different flavors with every bite; and the contrast of the sweet-and-spicy barbecue sauce with the cool ranch dressing...mmmm...mmmm!

Provided by Sharon123

Categories     Chicken Breast

Time 40m

Yield 8 appetizer servings, 4 serving(s)

Number Of Ingredients 32

vegetable oil, for deep-frying
12 corn tortillas, cut 1/4-inch strips
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
8 tablespoons sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion top, and whites
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons soy sauce
2 teaspoons salt
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaf (separated, trimmed, rinsed, dried, and cut thin strips)
12 large fresh basil leaves, cut 1/8-inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips
2 cups shredded monterey jack cheese
1 cup canned black beans, rinsed drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce

Steps:

  • To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
  • To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
  • To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
  • To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.

Nutrition Facts : Calories 1035.5, Fat 45.7, SaturatedFat 17.5, Cholesterol 152.2, Sodium 2870.1, Carbohydrate 106.1, Fiber 21.1, Sugar 31.5, Protein 56

SUPREME PIZZA PASTA SALAD



Supreme Pizza Pasta Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 8 servings as a side

Number Of Ingredients 14

2 plum tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 fresh white button mushrooms, sliced
1 small green bell pepper, seeded and chopped
1 stick pepperoni, casing removed and cut into a small dice
1 pound ball fresh mozzarella or fresh smoked mozzarella, diced
20 leaves fresh basil, torn or thinly sliced
1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained
1 teaspoon garlic salt
1 teaspoon dried oregano leaves or Italian dried seasoning
1 rounded tablespoon tomato paste
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Freshly ground black pepper

Steps:

  • Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!

PEPPERONI PIZZA SALAD



Pepperoni Pizza Salad image

I like to serve this refreshing salad during the summer when my family craves pizza but I don't want to heat up the house by turning on the oven. It's so popular at potlucks that I always bring home an empty bowl. -Cathy Riebschlager, Hordville, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 13

10 plum tomatoes, chopped
3 medium green pepper, cut into 1-inch pieces
2 cups shredded part-skim mozzarella cheese
1 package (3-1/2 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped onion
1/3 cup tomato juice
1/4 cup red wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
3/4 cup salad croutons

Steps:

  • In a large bowl, combine the tomatoes, green peppers, cheese, pepperoni, olives and onion. In a small bowl, combine the tomato juice, vinegar, oil, garlic, basil and pepper. , Pour over tomato mixture and toss to coat. Cover and refrigerate for several hours. Just before serving, sprinkle with croutons.

Nutrition Facts : Calories 144 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

CALIFORNIA PIZZA KITCHEN CHOPPED SALAD



California Pizza Kitchen Chopped Salad image

Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!

Provided by Pam-I-Am

Categories     Greens

Time 35m

Yield 4 entree

Number Of Ingredients 19

1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped

Steps:

  • For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
  • For dressing, whisk together ingredients in a small bowl and chill for an hour.
  • Just before serving, toss dressing with salad and serve on small individual plates.
  • Can serve 4 for a main dish or 8 for small side salads.

Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6

PIZZA PASTA SALAD



Pizza Pasta Salad image

This pasta salad is a popular addition to summer menus. My children love this salad.-Danielle Carpenter, Vienna, West Virginia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 7 servings.

Number Of Ingredients 13

8 ounces uncooked spiral pasta
6 tablespoons vegetable oil
1/3 cup grated Parmesan cheese
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 cup halved cherry tomatoes
1 cup (4 ounces) cubed cheddar cheese
1 cup (4 ounces) cubed part-skim mozzarella cheese
1/2 cup sliced green onions
1/2 cup sliced pepperoni (about 1-1/2 ounces)

Steps:

  • Cook pasta according to package directions. In a jar with a tight-fitting lid, combine the oil, Parmesan cheese, vinegar, oregano, salt, garlic powder and pepper; shake well. , Drain pasta; rinse in cold water. In a large bowl, combine the remaining ingredients. Add pasta. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 382 calories, Fat 25g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 517mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein.

PIZZA ANTIPASTO SALAD



Pizza Antipasto Salad image

In Forestville, New York, Crystal Ranft tosses together this salad that's packed with pizza ingredients. "It's always a hit at family gatherings and social dinners," she notes. "And it's so flexible. I've used spinach instead of lettuce and pepperoni in place of salami."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8-10 servings.

Number Of Ingredients 15

6 cups torn leaf lettuce
8 ounces hard salami, julienned
6 ounces provolone cheese, julienned
1 cup shredded part-skim mozzarella cheese
2 medium tomatoes, chopped
1 can (6 ounces) pitted ripe olives, drained and halved
1 tablespoon minced chives
1 can (8 ounces) tomato sauce
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Place the lettuce on a large serving platter. Arrange the salami, cheeses, tomatoes and olives over top. Sprinkle with chives. , In a blender, combine the remaining ingredients; cover and process until smooth. Drizzle over salad.

Nutrition Facts : Calories 310 calories, Fat 26g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 1144mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

SALAD PIZZA WITH WHITE BEANS AND PARMESAN



Salad Pizza With White Beans and Parmesan image

Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 (15-ounce) can white beans, such as cannellini or Great Northern, rinsed
1/4 cup sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tablespoons brine
2 tablespoons extra-virgin olive oil, plus more for greasing
Kosher salt and black pepper
1 pound store-bought or homemade pizza dough, at room temperature, divided into two 8-ounce portions
1 cup freshly grated Parmesan, plus more for serving
3 to 5 ounces baby arugula

Steps:

  • Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
  • In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
  • Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
  • Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
  • Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.

HERBED CHICKEN CAESAR SALAD PIZZA



Herbed Chicken Caesar Salad Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h40m

Yield 1 pizza

Number Of Ingredients 31

1 tablespoon olive oil, plus more for oiling the baking sheet
1 disc Pizza Dough, recipe follows
All-purpose flour, for dusting
1 cup freshly grated Parmesan, plus one 3-ounce chunk Parmesan, for shaving
Pinch kosher salt
Pinch freshly ground black pepper
1 head romaine lettuce, sliced into small pieces
Roasted Chicken Breast, recipe follows, sliced on the bias
Green Herb Dressing, recipe follows
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for oiling the bowl
4 chicken breasts
1 tablespoon olive oil
1 scant teaspoon ground thyme
1 scant teaspoon ground oregano
1 scant teaspoon paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
4 anchovy fillets
2 cloves garlic
Juice of 1/2 lemon
1/2 cup extra-virgin olive oil
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, as needed

Steps:

  • Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet.
  • Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper.
  • Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes.
  • Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed.
  • Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve.
  • Sprinkle the yeast over 1 1/2 cups of warm--not lukewarm--water.
  • In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
  • Preheat the oven to 375 degrees F. Line a roasting pan with foil.
  • Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool.
  • Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad.

CLASSIC SWEDISH PIZZA SALAD RECIPE - (4.4/5)



Classic Swedish Pizza Salad Recipe - (4.4/5) image

Provided by Birgitta

Number Of Ingredients 8

5 teaspoons white wine vinegar
5 teaspoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano, optional
1/2 teaspoon basil, optional
2 cups cabbage, very finely shredded

Steps:

  • In a small bowl, combine vinegar, oil, sugar, salt, pepper, oregano and basil. Place the cabbage in a separate large bowl and pour the dressing over. Using clean hands, squeeze and knead the cabbage well to release juices. Do a taste test and adjust the flavor to your preference. Put a heavy bowl on top of the salad and weigh it down. Leave the salad to rest overnight in the refrigerator. I usually make a bigger batch than I have written up here because this cabbage salad makes a marvelous accompaniment to other dishes too. It keeps well for 5 to 6 in the fridge. When the salad starts to smell like an old scouring cloth, it's time to throw it away.

CHICKEN CAESAR SALAD PIZZA



Chicken Caesar Salad Pizza image

What a delightful twist on pizza!!! Cold, crispy caesar salad, on hot, cheesy pizza! This is soooo good!!!!

Provided by Charmie777

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 recipe pizza dough (I use Nonfat Pizza Dough (Bread Machine))
1/4-1/2 cup grated parmesan cheese (the real stuff)
8 ounces monterey jack cheese, grated
16 ounces creamy caesar salad dressing
8 ounces boneless chicken breasts
2 roma tomatoes, diced
3 garlic cloves, minced
4 green onions, sliced
2 heads romaine lettuce, torn into pieces

Steps:

  • Preheat oven to 500º.
  • Cut chicken into chunks and stir fry with 1-2 Tablespoons of dressing.
  • Add one clove garlic to pan and stir.
  • Prepare dough on pizza pan or stone.
  • Brush dough with olive oil.
  • Spread 1/2 cup salad dressing over crust.
  • Top with remaining clove garlic, spread evenly.
  • Sprinkle parmesan over crust to lightly cover.
  • Put 1/2 jack cheese on top.
  • Chop chicken into small pieces and place on top.
  • Top with remaining Jack cheese and more Parmesan, if desired.
  • Bake 10 minutes or until golden brown and bubbly.
  • Meanwhile, Toss tomatoes, lettuce and green onions in large bowl.
  • Mix with additional salad dressing.
  • Serve each pizza slice with a serving of caesar salad on top!
  • NOTE: you can use a Boboli pizza crust if you prefer, just bake according to package instructions.

Nutrition Facts : Calories 1030.6, Fat 91.9, SaturatedFat 24.2, Cholesterol 139.6, Sodium 1854.4, Carbohydrate 17.8, Fiber 8, Sugar 8.5, Protein 36

PIZZA SALAD WITH TOMATO VINAIGRETTE



Pizza Salad with Tomato Vinaigrette image

Many of the ingredients in a deluxe pizza go into this no-hassle salad. Feel free to substitute pepperoni for the Canadian bacon. The dressing is great on other salads, too.-Wendy Nickel, Kiester, MN

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10-1/2 cups salad plus 3/4 cup leftover dressing.

Number Of Ingredients 18

VINAIGRETTE:
1 can (8 ounces) tomato sauce
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1 garlic clove, minced
1/2 teaspoon salt
SALAD:
1 package (6 ounces) fresh baby spinach
1/2 pound Canadian bacon, cut into thin strips
1 cup shredded part-skim mozzarella cheese
1 cup shredded reduced-fat cheddar cheese
2 medium tomatoes, cut into wedges and seeded
1 medium green pepper, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
3 fresh basil leaves, thinly sliced
1 tablespoon minced chives

Steps:

  • In a small bowl, whisk the vinaigrette ingredients. Chill until serving., In a large salad bowl, combine the spinach, bacon, cheeses, tomatoes, pepper, olives, basil and chives. Just before serving, whisk dressing and drizzle 1 cup over salad; toss to coat. Save remaining dressing for another use.

Nutrition Facts : Calories 119 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 392mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

CRISPY TORTILLA PIZZA AND SAVINGS SALAD



Crispy Tortilla Pizza and Savings Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1 large yellow onion, halved, then sliced 1/4-inch-thick
2 tablespoons unsalted butter
2 tablespoons olive oil
1 pound sausage, removed from casings
4 teaspoons olive oil
Four 12-inch flour tortillas
2 large tomatoes, sliced into thin rounds (about 16 slices)
3 cups shredded mozzarella
1/2 head iceberg lettuce, chopped
1 small tomato, diced
4 strips cooked bacon, chopped
1/3 cup blue cheese dressing

Steps:

  • For the caramelized onions: Cook the onions in the butter and oil in a skillet over medium-low heat, stirring occasionally, until caramelized, about 20 minutes. Set aside.
  • For the pizza: Cook the sausage in a skillet, breaking up with a wooden spoon, until crumbled and cooked through. Set aside.
  • Adjust an oven rack in the middle position and preheat the broiler to high. Add the oil to a large nonstick skillet over medium heat, then add a tortilla; this will start crisping the bottom of the tortilla before it goes in the oven. Almost immediately, build the pizza right in the pan, starting with a quarter of the tomatoes followed by the a quarter of the cheese, making sure the cheese goes all the way to the edge and beyond. Then add a quarter of the onions and a quarter of the sausage. Transfer the skillet to the broiler and cook until the cheese is golden brown and melted, 4 to 5 minutes. Repeat with the remaining pizza ingredients to make 3 more pizzas. (You can hold the pizzas in a warm oven while you make the others.)
  • For the salad: Place the lettuce in a salad bowl. Top with the tomatoes and bacon and drizzle with dressing.

MOROCCAN CHICKEN SALAD (CALIFORNIA PIZZA KITCHEN COPYCAT)



Moroccan Chicken Salad (California Pizza Kitchen Copycat) image

Had this last week at CPK and just had to figure out how to make it. I think this is pretty close! It's delicious nevertheless.

Provided by hotdishmama

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup butternut squash, diced
1 (8 ounce) can beets, diced
1/4 cup dried cranberries
1 hard-boiled egg, diced
1 avocado, diced
2 carrots, diced
1 red bell pepper, diced
1/4 cup dates or 1/4 cup dried apricot, chopped
1 head romaine lettuce, sliced
1/4 cup girard's champagne dressing
1/4 cup roasted almonds
3 boneless chicken breasts
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon olive oil

Steps:

  • To make the spiced chicken: combine coriander and cinnamon with olive oil to make a paste. Spread on chicken breasts with a bbq brush or fingers; cook chicken in pan or grill (I used my Foreman grill and it worked well) until fully cooked. Let chicken cool and slice.
  • While chicken is cooking, roast diced squash in a 400 degree oven for about ten minutes (I used my toaster oven).
  • Toss all other ingredients together with the champagne dressing to taste. Top with sliced chicken & almonds.

ITALIAN SALAD PIZZA



Italian Salad Pizza image

This is something great if you are getting sick of plain old salad and need to liven it up a bit. I found this in a Pampered Chef cookbook. My mom served it to her bookclub friends who are all on weightwatchers and they loved it. Great for a light summer meal.

Provided by kleigh83

Categories     Greens

Time 27m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 11

1 (10 ounce) package prepared pizza crust
2 cloves garlic, pressed
1/2 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
5 cups romaine lettuce, thinly sliced
1 medium tomatoes, seeded and diced
1/2 cup red onion, thinly sliced
1/4 cup pitted ripe olives, sliced
1/4 cup fat-free Italian salad dressing
1 cup shredded mozzarella cheese
1/4 cup grated fresh parmesan cheese, divided

Steps:

  • Preheat oven to 425* Roll out dough into desired shape.
  • Press garlic over dough and spread.
  • Sprinkle with oregano and basil.
  • Place on bottom rack of oven for 12-14 minutes or until golden brown.
  • While crust is cooking, place lettuce, onion, tomato,olives, and dressing into a large bowl and toss to coat.
  • When you remove the crust from the oven, immediately sprinkle with mozzarella and 1/2 of the parmasean cheeses.
  • While still warm top with salad mixture.
  • Use remaining cheese to top salad.
  • Serve immediately.

CHICKEN CAESAR SALAD PIZZA



Chicken Caesar Salad Pizza image

This delectable cold pizza proves that you can eat well even when you're eating healthy. A tube of refrigerated pizza crust is baked, spread with some seasoned cream cheese and topped with nicely dressed salad fixings and moist chicken. -Amber Zurbrugg Alliance, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tube (13.8 ounces) refrigerated pizza crust
3/4 pound boneless skinless chicken breasts, cut into strips
2 teaspoons canola oil
1/2 cup fat-free creamy Caesar salad dressing
1/2 cup shredded Parmesan cheese, divided
1 teaspoon salt-free lemon-pepper seasoning
1 garlic clove, minced
1 package (8 ounces) fat-free cream cheese, cubed
4 cups thinly sliced romaine
1/2 cup diced sweet red pepper
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • Unroll pizza crust onto a 12-in. pizza pan coated with cooking spray; flatten dough and build up edges slightly. Prick with a fork. Bake at 400° for 11 minutes or until lightly browned. Cool on a wire rack., In a nonstick skillet, cook chicken in oil over medium heat until no longer pink; cool slightly. Meanwhile, in a small bowl, combine the dressing, 1/4 cup Parmesan, lemon-pepper and garlic. Combine cream cheese and half of the dressing mixture until well blended., Combine romaine, red pepper and olives. Add remaining dressing mixture; toss. Spread cream cheese mixture over crust. Top with romaine mixture, chicken and remaining Parmesan.

Nutrition Facts : Calories 280 calories, Fat 6g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein.

PIZZA SALAD



Pizza Salad image

A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties-the wonderful zesty flavor really complements a barbecue! -Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 13

1 pound spiral macaroni, cooked and drained
3 medium tomatoes, diced and seeded
16 ounces cheddar cheese, cubed
1 to 2 bunches green onions, sliced
3 ounces sliced pepperoni
3/4 cup canola oil
2/3 cup grated Parmesan cheese
1/2 cup red wine vinegar
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
Croutons, optional

Steps:

  • In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.

Nutrition Facts : Calories 362 calories, Fat 24g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 489mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

PIZZA DOUGH SALAD BOWL



Pizza Dough Salad Bowl image

Provided by Ree Drummond : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

All-purpose flour, for dusting
1 pound store-bought pizza dough
Nonstick cooking spray, for the bowl
3 tablespoons salted butter, melted
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
6 cups chopped romaine lettuce
1/4 cup sliced black olives
1/2 cup green pitted Castelvetrano olives
1/2 cup sliced marinated roasted red peppers
12 slices salami, half cut into strips
6 ounces cubed mozzarella
Fresh basil, for garnish

Steps:

  • For the bowl: Preheat the oven to 400 degrees F.
  • Lightly dust a work surface with flour.
  • Stretch out the pizza dough to a 12-inch circle. Place a 10-inch metal bowl upside down on a baking tray. Cover the outside of the bowl with cooking spray. Drape the dough over the bowl. (Make sure the dough is not too thin.)
  • Mix the melted butter and garlic powder in a small bowl and brush over the dough, reserving extra. Bake until the dough is golden brown, 20 to 25 minutes.
  • For the dressing: Meanwhile, mix the oil, vinegar, mustard and oregano together in a bowl.
  • Carefully remove the cooked pizza crust from the bowl using a kitchen towel or oven mitts. Brush the inside of the bread bowl with the remaining garlic butter and allow it cool and crisp.
  • For the salad: Add the lettuce, olives, peppers, strips of salami and cubed mozzarella to a bowl. Drizzle over the dressing and toss. Tip into the pizza bowl. Fold the remaining slices of salami into quarters and arrange on top of the salad. Garnish with the basil.

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