Pizza Salad — A Fresh, Fun Twist on a Favorite Comfort Food

If you're someone who loves pizza but is also trying to make nourishing choices, let me introduce you to your new favorite dinner: Pizza Salad. It’s everything you love about a classic slice — savory toppings, herby flavors, and that satisfying bite — but tossed into a fresh, veggie-packed salad that hits the spot and leaves you feeling good.

This isn’t your average salad. With crunchy pita “croutons,” pepperoni, melty mozzarella, and a bold Italian vinaigrette (with a tomato-y twist!), this meal feels a little nostalgic, a little indulgent, and totally balanced.

Whether you're feeding your family or meal-prepping lunches for the week, this recipe is quick, satisfying, and packs in fiber, protein, and flavor. And trust me — your kids will eat it too. It’s pizza, after all!

Ingredients You'll Need:

For the Italian Vinaigrette:

• ½ cup extra-virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp garlic powder

• 1 tsp kosher salt

• 1 Tbsp tomato paste

• Juice of 1 lemon

For the Salad:

• 2 pita breads, cut into strips

• 1 can (15 oz) cannellini beans, drained and rinsed

• 8 oz cherry or grape tomatoes, halved

• 8 oz marinated artichokes, drained and chopped

• ½ red onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 4 oz turkey pepperoni, sliced into strips

• 8 oz low-fat mozzarella, diced

• 1 head green leaf lettuce, chopped

• 2½ oz arugula

Directions:

1. Make the vinaigrette:In a small bowl, whisk the olive oil, oregano, basil, garlic powder, and salt. Set aside 2 tablespoons of this herby oil in a separate bowl. To the rest, whisk in the tomato paste and lemon juice to create a bright, tangy dressing.

   
   

2. Roast the pita and beans:Toss the pita strips and cannellini beans with the reserved 2 Tbsp of oil mixture, then spread them on a sheet pan. Bake at 375°F for 12–15 minutes, until the pita is golden and crisp.

   
   

3. Prep the toppings: Slice, dice, and chop all your pizza-inspired toppings — tomatoes, artichokes, onion, bell pepper, pepperoni, and mozzarella.

   
   

4. Assemble the salad:In a large bowl, toss together the lettuce, arugula, veggies, cheese, and pepperoni. Drizzle with the tomato vinaigrette and toss well. Top with the warm, crunchy pita and beans for that final pizza “crust” crunch.

Why We Love This:

• It’s family-friendly and fun to eat (even the picky ones will be intrigued by “pizza salad”).

• It’s balanced with protein from beans and cheese, fiber from veggies, and healthy fats from olive oil.

• It’s customizable — swap out ingredients based on what you love or what you have on hand.

Enjoy! Visit the

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