Salad Pizza

This pizza was very good. It was a lighter, refreshing pizza. Not heavy like others, if you can believe that! When I found this recipe in the Food Network Magazine I was intrigued because normally one doesn't think to put leafy greens on a pizza, so I had to try it. It was a success and I will experiment more with leafy greens in the future.

For this pizza, you will need:
• Pizza Dough, about 1 Pound
• Olive Oil
• Salt
• Thyme
• Oregano
• ¾ - 1 Cup Feta
• 6-8 Ounces Ricotta
• 4-6 Ounces Bocconcini
• 1-2 Cups Arugula
• 2 Tomatoes
• Pepper

Preheat oven to 500 degrees. Lightly coat the pizza pan with cornmeal to prevent the dough from cooking to the pan. Press the dough into the pan until about 10-12 inches in diameter.

Top pizza dough with the olive oil, salt, thyme, oregano and the feta.


Bake until crisp and remove from the oven, about 7-9 minutes.


Spread with ricotta and top with slices of bocconcini, olive oil and salt. Bake until the cheese melts, about another 5-8 minutes. You’ll have to watch it.


Bocconcini is a fresh mozzarella that is packaged like this:


Meanwhile, toss arugula and sprinkle tomatoes with olive oil, salt and pepper.


Pile on top of pizza after baking. I stuck it into the oven again for another 2-3 minutes to warm the tomatoes, but that is simply what I prefer- it’s not necessary.


If you are looking for an alternative to the usual pepperoni or sausage pizzas, I encourage you to try this one. It is very easy to make and I am sure you will love it!

Note: The measurements and cooking times will vary depending on how big you decide to make your pizza.