Chef salad pizza

Total Time
22 min
12 min
10 min
Don’t have much time to fix dinner? Pizza crust and the makings for a chef salad pair-up for a short-cut supper that takes advantage of quick go-to items from the supermarket. The pizza bakes for only a few minutes—just long enough to take the chill off the toppings. We make pinwheels out of the cold cuts, but you can also simply chop them and toss with the spinach mixture instead. If you prefer, you can sprinkle the pizza with thinly sliced basil. Stack several basil leaves on top of one another, roll up, and cut crosswise into thin strips.


Frozen pizza crust dough

10 oz, prepared and baked according to package directions

Lean deli-sliced honey ham

4 oz, (4 slices)

Low fat Swiss cheese

4 oz, deli-sliced

Deli sliced turkey breast

4 oz, breast, fat-free


4 cup(s), fresh, baby leaves

Balsamic vinegar

5 tsp

Olive oil

4 tsp, extra-virgin


2 medium, cut into 1⁄4-inch-thick slices

Vidalia onion

1 small, or other sweet onion, thinly sliced


¼ cup(s), fresh leaves


  1. Preheat the oven to 450°F. Place pizza crust on a baking sheet.
  2. On a cutting board, arrange the ham slices next to each other in a single layer with the short ends closest to you. Top each ham slice with a slice of cheese, then a slice of turkey. Roll up each stack of cold cuts jelly-roll style, then cut each roll into 6 pinwheels, making a total of 24 pinwheels.
  3. Combine the spinach with 2 teaspoons of the vinegar and 2 teaspoons of the oil in a large bowl; toss to coat. Top the pizza crust with the spinach. Arrange the tomato slices and onion slices over the spinach. Top with the cold-cut pinwheels, cut-side up. Drizzle the pizza with the remaining 3 teaspoons vinegar and 2 teaspoons oil. Bake until the crust and toppings are heated through, 8–10 minutes.
  4. Sprinkle the pizza with the basil and cut into 6 slices. Yields 1 slice per serving.