This recipe for a simple salad pizza is piled high with spring produce like strawberries, asparagus, snap peas, and is topped with salty prosciutto di Parma. Customize it to suit your tastes and enjoy the flavors of the season!
If pizza were the only meal I could eat every day from now until forever, I think I’d be ok with it. It seriously is my all-time favorite food (next to ice cream) and I crave it multiple times each week. I’m pretty sure I’m not alone in this obsession….pizza lovers, where you at???
Eating pizza every day can totally be a reality….and a somewhat healthy one at that! There are endless options nowadays for crusts, sauces, cheeses, toppings, and cooking methods that keep pizza interesting, exciting, and suitable for pretty much any diet or lifestyle. It’s a one-dish, minimal effort meal that lends itself perfectly to help you clean out the freezer, fridge, pantry and use up the last little bit of ingredients that otherwise would go to waste. I could go on and on about all the wonderful things pizza can do for your life, your food budget, and time in the kitchen! But I’m getting hungry…
One of the most recent incarnations of pizza to take Pinterest by storm is the “Salad Pizza.” It’s essentially your favorite salad piled high on any type of pizza crust that’s been – with whatever sauce and cheese combo you deem acceptable in the moment. Salad on top of a crispy, cheesy pizza crust is officially a thing and I’m into it. Who doesn’t love a good food mashup that takes two common dishes and puts them together in a perfect match???
When it comes to making a salad pizza, the possibilities are endless. But I’m going to get your creative juices flowing today and share a fresh, crunchy, spring-y version with a combo I’ve been loving lately: prosciutto + strawberries + asparagus + snap peas. I’m obsessed! I’ve probably made this version of salad pizza four times in the past month! The crust is always different, depending on what I have on hand. Flat-Out Wraps, whole wheat pita rounds, and this recipe for whole grain flatbreads from King Arthur have all made appearances in my kitchen, and all were delicious options!
I really hope you’ll give a simple salad pizza a try – it’s a spin on an easy weeknight dinner that will keep things fun, interesting, and super tasty in your kitchen (not to mention, wholesome!). What salad pizza combos do you think sound good??? I’d love to get some new inspiration from YOU!
If you decide to give this simple salad pizza a try, let me know in the comments below or upload a pic to Instagram or Twitter with the tag @sweetcayenne5. I’d love to see your creativity shine!
Feel free to use as much of the ingredients as you need - the amount will depend on the number of pizzas you are making!
- Asparagus diced into ¼’’ rounds up to the woody part of stalk
- Sugar snap peas diced into ¼’’ pieces
- Spring mix + baby spinach
- Feta cheese diced into ¼’’ cubes
- Freshly cracked black pepper
- Balsamic vinaigrette see notes for my homemade version
- Pizza crust any whole wheat flatbread, such as a Flatout wrap or pita round will work!
- Olive oil
- Italian seasoning
- Fresh mozzarella cheese
- Thinly sliced prosciutto di Parma
Preheat oven to 425𒓉℉.
Heat a small skillet over medium heat. Add a bit of oil and saute the asparagus and snap pea pieces until slightly tender, no more than 2 minutes (you want the veggies to still be crisp!).
Place the flatbreads on a baking sheet. Brush some olive oil on top and sprinkle each with Italian seasoning. Bake for 8 minutes until slightly crisp. Add some slices of fresh mozzarella cheese and bake an additional 6-7 minutes or until cheese is melted.
While the pizza crusts bake, combine the sauteed asparagus and pea mixture, strawberries, spring mix, feta, and bit of freshly cracked pepper. Add balsamic dressing and toss to combine.
Remove the flatbreads from oven once the cheese has melted. Top each flatbread with the prepared salad and a few slices of prosciutto. Serve immediately and enjoy!
My homemade balsamic dressing: 1 tablespoon strawberry jam, 2 tablespoons balsamic vinegar, ¼ cup olive oil, salt and pepper to taste. Combine and shake in Mason jar. Refrigerate for up to 1 month.
Pin this, pretty please!