Best Salad Topped Pizza Recipes

SALAD-TOPPED PIZZA

Salad-Topped Pizza image

Categories Salad Cheese Tomato Vegetable Bake Low Fat Vegetarian Self

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

Pizza
1 large red onion, thinly sliced
1 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
1 red bell pepper, cored, seeded and sliced
2 tsp olive oil
2 cloves garlic, peeled and chopped
1 tbsp dried Italian herbs
1 tsp salt
1 prepared 12-inch pizza shell
8 oz part-skim shredded mozzarella
1 cup tomato sauce
Topping
5 cups (4-oz bag) mixed baby greens
1 medium tomato, chopped
1 tsp olive oil
2 tsp red wine (or balsamic) vinegar
1/4 tsp salt
1/8 tsp freshly ground pepper

Steps:

Heat broiler. In a large roasting pan, combine onion, zucchini, squash, and red pepper with oil, garlic, herbs and salt. Toss well. Place in oven, about 5 inches from heating element, and broil, stirring occasionally, until vegetables are wilted and somewhat reduced in volume, about 8 to 10 minutes. (Or combine ingredients in a large nonstick skillet and cook 5 minutes, stirring occasionally.) Let vegetables cool on a plate while you prepare the pizza crust. Heat oven to 450°F. Place pizza crust on a cutting board and sprinkle crust with half the shredded mozzarella. Spread tomato sauce over cheese. Layer cooked vegetables evenly over pizza. Top with remaining cheese. Slide pizza directly from cutting board onto oven rack or bake on baking sheet until pizza is heated through and cheese is bubbling and lightly browned, about 15 minutes. Right before serving pizza, toss salad ingredients together in a large bowl. Pile salad in the center of the pizza.

SALAD-TOPPED TACO PIZZA

Salad-Topped Taco Pizza image

This one wants pizza. That one wants tacos. And the other one wants a nice green salad. How to please them all? This recipe, right here.

Provided by My Food and Family

Categories Home

Time 32m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 lb. extra-lean ground beef
1 cup TACO BELL® Thick & Chunky Salsa
1 ready-to-use baked pizza crust (12 inch)
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 large tomato, sliced
2 cups loosely packed torn mixed salad greens
2 Tbsp. KRAFT Classic Ranch Dressing

Steps:

Heat oven to 400ºF.
Brown meat in large skillet; drain. Return meat to skillet; stir in salsa. Spread onto pizza crust; top with cheese and tomatoes. Place directly on oven rack.
Bake 10 to 12 min. or until crust is golden brown and cheese is melted.
Top with salad greens; drizzle with dressing.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 580 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 2 g, Protein 18 g

GARDEN SALAD-TOPPED PIZZA

Garden Salad-Topped Pizza image

A ready-made four-cheese pizza gets its green on when you top it with romaine lettuce and tasty garden salad fixings.

Provided by My Food and Family

Categories Home

Time 32m

Yield Makes 6 servings.

Number Of Ingredients 6

Ingredients

1 frozen rising-crust four-cheese pizza (12 inch)
3-1/2 cups torn romaine lettuce
1/2 of a small red onion, cut into thin wedges
1 small tomato, cut into thin slices, quartered
3 Tbsp. pitted black olive slices (optional)
2 Tbsp. KRAFT Classic Ranch Dressing or Three Cheese Italian Dressing

Steps:

Bake pizza as directed on package.
Meanwhile, toss lettuce with onions, tomatoes, olives and dressing.
Cut pizza into 6 wedges; top with salad.

Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g