Chopped Italian Salad Pizza

Ingredients:

  • 1/3 cup extra-virgin olive oil (divided)
  • 1 pound pizza dough
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • Pinch dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 cup ricotta cheese
  • 1 head Bibb lettuce
  • 1 cup microgreens
  • ½ small red onion (thinly sliced into rings)
  • ½ cup pepperoncini
  • 1 cup bite-size fresh mozzarella balls 9drained)

Directions

Preheat the oven to 450° F. Grease a baking sheet with 2 tablespoons olive oil.

Gently stretch the pizza dough out over the baking sheet, then use your fingers to stipple the dough further. Brush the surface with another 1 tablespoon olive oil, and let rise in a warm place for 15-20 minutes.

In a small bowl, whisk together the vinegar, mustard and oregano. Gradually whisk in the olive oil; season with salt and pepper. Set aside.

Spread the ricotta in an even layer on top of the dough. Season with salt and pepper.

Transfer to the oven and bake until the pizza dough in golden brown, 18-20 minutes.

When the pizza is done, let it cool for 10-15 minutes.

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