This salad pizza is a weeknight dinner favorite! Crispy pizza crust, melty cheese, and a warm arugula salad make a winning combination for a tasty, healthy dinner!

salad pizza
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After making this pizza salad recipe, I started thinking about doing the same thing in reverse. Why not pile a salad on top of a pizza? I had something like it at Crozet Pizza and I love that it’s an easy way to turn pizza night into a healthy, veggie-packed meal.

The trick to this recipe is to keep the pizza part simple. I used a thin crust topped with a layer of pizza sauce and a light sprinkling of mozzarella cheese. Then, as soon as the pizza comes out of the oven, you top it with the salad. The warm pizza helps wilt the arugula just slightly, giving it the perfect texture.


The Best Pizza Crust

I prefer to use a thin-crust pizza to let the salad really shine. I used a store-bought crust to keep things simple. If you want to make homemade dough, try my easy flatbread pizza dough. For an option without yeast, try my 2-ingredient pizza dough or my high-protein cottage cheese pizza crust.

Swaps & Substititions

If you want to make this recipe vegan, you can use vegan cheese or even skip the cheese all together. The salad has so much flavor, you won’t miss the cheese! Be sure to swap out the mayonnaise in the dressing for veganaise.

You can make this with spinach instead of arugula, but I do think the uniquely peppery flavor of the arugula works really well in this recipe, so get it if you can find it!

I like the slightly spicy kick of the pepperoncini in the salad and in the dressing, but if you don’t want to add any spicy flavor, feel free to leave it out and add an additional splash of red wine vinegar instead.

How to Make Salad Pizza