Salad Pizza sounds weird until you try it. Then it just makes sense. You get a crispy cast iron pizza with garlic butter, mozzarella, and seasoned grilled chicken, plus a fresh Caesar salad right on top. It’s got this hot/cold combo that somehow works, and it’s great for lunch or dinner.

This one skips the traditional pizza sauce and goes for a blend of garlic butter, olive oil, and all the good stuff that would pair well with salad. The dough bakes up golden and crisp in a cast iron skillet. You start it on the stove to toast the bottom, then finish it in the oven so the whole thing cooks through. While it’s baking, you throw together a simple Caesar salad with shredded romaine and dressing. Then just pile it on top, grate some fresh parmesan and serve.

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You can use homemade dough (I’ve got a super quick, no rise recipe I like in the directions), or just grab a ball from the store to keep it easy. Give this one a try next time salad sounds responsible, but pizza sounds better.

Salad Pizza
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Salad Pizza

Course: Lunch, DinnerDifficulty: Medium
Prep time

25

minutes
Cooking time

15

minutes
Total time

40

minutes

This cast iron pizza skips the red sauce and brings the flavor with garlic butter, melty cheese, juicy chicken and a crispy Caesar salad on top. Every crispy bite has the perfect mix of fresh, creamy, and savory.

Ingredients

  • No Rise Pizza Dough

  • 3 cups Flour , bread flour or 00 flour would be best but all purpose works too!

  • 1 cup Warm Water

  • 1 Tbs Olive Oil

  • 1/2 tsp salt

  • Pizza Toppings

  • 4–5 Tbs garlic butter, melted

  • 1/3 cup grated Parmesan mixed with Italian seasoning (about ¼ cup parm + 2-3 tsp seasoning, or adjust to taste)

  • 1 1/2 -2 cups shredded Mozzarella

  • 4 oz Fresh Mozzarella, sliced or torn

  • 1/4 small Red Onion, thinly sliced

  • 1 – 1 1/2cups Cooked, Seasoned Chicken , sliced or chopped

Directions

  • Make the Dough
    – Add the flour to a bowl and make a little well in the center. Pour in the warm water and salt, then stir it together with a spoon. Once it starts coming together, add the olive oil.
    – On a lightly floured surface, use your hands to knead the dough into a rough ball. Knead the bread until it is smooth, stretchy and is not sticky. If the dough feels too wet, add more flour ; too dry, more water. Once the dough bounces back when pressed with a finger, it’s good to go.
    – Place the dough in a lightly oiled bowl and cover with a kitchen towel or plastic wrap for 10-15 minutes.
  • Preheat Your Oven to 450°F
    – Generously brush the bottom of your cast iron pan with olive oil.
  • Roll Out The Dough
    – Using oiled hands, divide the dough into two equal pieces and press the pizza dough into the pan.
    – You can make the crust as thick or thin as you would like. Feel free to use less, or more dough as needed for the crust you want. The amount of dough used also depends on the size of your pan.
  • Add Toppings and Brown the Bottom
    *These are the steps to make it like I did, but feel free to switch it up at this point however you want!*
    – Brush the garlic butter on the dough and add the Parmesan cheese and Italian seasoning all over the top.
    – Layer with mozzarella cheeses, red onion, and chicken.
    – Place your cast iron on the stovetop and brown the bottom of the pizza crust on medium-high to ensure the dough is cooked all the way through at the end. If you notice the dough is burning, not browning, turn the heat down to medium.
  • Prep the Salad while the Pizza Bakes
    – Place the pizza in the oven for 10-15 minutes or until the cheese is bubbly and the crust you can see is golden.
    – While the pizza is baking, prepare your salad topping by chopping the lettuce and tossing it in dressing. Place in the fridge until you are ready to top.
  • Add the Salad and Serve
    – Allow the pizza to cool slightly before adding the salad so the lettuce doesn’t get wilted.
    – Top with grated Parmesan and freshly cracked black pepper before slicing and serving.

Recipe Video

Notes

  • Cheat Code the dough –  Store bought dough absolutely works if you’re short on time or effort!
  • Don’t Overload – Go easy on the toppings. Too much can make the crust soggy.
  • Switch it up – Mozzarella is classic, but try fontina or provolone cheese for a twist. Swap chicken for grilled shrimp, or even roasted chickpeas for a veggie vibe.
  • Add Salad When Warm, Not Hot – Let the pizza cool a minute or two before adding the salad. Add it just before serving so the lettuce stays crisp.