Salad pizza is a great way to get in your greens and vegetables, and it's a refreshing take on a traditional hot pizza. You still get gooey cheese, such as melted Fontina and sharp Parmesan shavings. Enjoy 2 slices for less than 350 calories! Swap in  your favorite bitter greens: endive or escarole also taste great here.

Gina Marie Miragliaeriquez


Credit: Romulo Yanes

Recipe Summary test

5 mins
13 mins
18 mins
Makes: 4 servings (serving size: 2 slices)


Ingredient Checklist


Instructions Checklist
  • Place an oven rack on lowest position and preheat to 500°F.

  • On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet. Top with Fontina, leaving a 1/2-inch border.

  • Bake until cheese has melted and crust is crisp, about 13 minutes.

  • In a large bowl, whisk vinegar, sugar, salt, garlic and oil. Toss in arugula, radicchio and onion; spread on pizza. Top with Parmesan. Cut into 8 slices. Serve.

Nutrition Facts

342 calories; fat 12.1g; saturated fat 3.3g; mono fat 3.8g; poly fat 0.6g; protein 13g; carbohydrates 51g; fiber 8g; cholesterol 16mg; iron 3mg; sodium 718mg; calcium 162mg.