Recipe courtesy of Elena Besser

Italian Chopped Salad Pizza

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 2 to 4 servings
Sponsored by Classico® Pasta Sauce. Salad is always better when it comes in pizza form! Growing up, my family would have pizza every Sunday and my mom would always make a salad to go with it. This recipe takes those two dishes and puts them together into one epic pie. Save the extra dressing for your next salad.



  1. Place a 10- to 12-inch cast-iron or other heavy ovenproof skillet in the oven and preheat to 450 degrees F.
  2. Put the pizza dough on a lightly floured surface. Using your hands or a rolling pin, press or roll the dough into a thin 10- to 12-inch round, depending on the size of your skillet.
  3. Remove the hot skillet from the oven and sprinkle the bottom with cornmeal. Carefully place the dough in the skillet. Brush the edges of the dough with olive oil. Top with the sauce, mozzarella, 1 cup Parmesan and half of each of the tomatoes, pepperoncini and onion.
  4. Bake until the cheese is melted and bubbly and the crust is golden, 12 to 15 minutes.
  5. Meanwhile, put the 2 tablespoons Parmesan, the remaining tomatoes, pepperoncini and onion, along with the garlic, vinegar, dried basil and oregano in a mini food processor. Season with salt and blend until smooth. With the motor running, slowly stream in the 3 tablespoons olive oil. Taste and add more salt and pepper, if desired.
  6. Remove the skillet from the oven. Carefully run a metal spatula around and under the crust to ensure no part is sticking to the skillet, then lift and slide the pizza out onto a cutting board. Drizzle with about 1/4 cup of the dressing, sprinkle with fresh basil and pepper. Slice and enjoy immediately, sprinkled with additional Parmesan. Save the remaining dressing for your next salad!