Pizza all’Insalata

Total Time
35 min
20 min
15 min
This unusual pizza started appearing in the Italian-obsessed eighties. It makes for a deliciously healthy, fresh pizza topping — no gooey cheese needed!


pizza dough mix

10 oz, or 1 prebaked thin pizza crust

plum tomato(es)

6 medium, sliced

table wine

3 Tbsp, red or dry white (or vegetable broth)

olive oil

4 tsp

red wine vinegar

1 Tbsp, white-wine vinegar, or Cider vinegar

balsamic vinegar

1 tsp

garlic clove(s)

1 medium clove(s), bruised

dried oregano

¼ tsp, marjoram, or basil

table salt

¼ tsp

black pepper

tsp, freshly ground, or to taste


1 bunch(es), trimmed

romaine lettuce

2 cup(s), shredded, trimmed and torn, or Bibb lettuce leaves


1 head(s), large, sliced

uncooked carrot(s)

2 medium, peeled and shredded


1 cup(s), peeled, seeded, and chopped

grated Parmesan cheese

2 Tbsp, freshly grated


  1. Preheat the oven according to the directions for the crust you are using.
  2. Arrange the sliced tomatoes on the crust; spray with nonstick spray. Bake until the crust is golden and the tomatoes are cooked through, 10–15 minutes.
  3. Meanwhile, combine the wine or broth, oil, wine vinegar, balsamic vinegar, garlic, oregano, salt, and pepper in a large bowl; let stand 10 minutes. Whisk vigorously to blend; discard the garlic. Add the arugula, lettuce, endive, carrots, and cucumber to the bowl and toss with the dressing.
  4. When the pizza crust is done, remove it from the oven and top with the salad. Sprinkle with the cheese and serve at once. Yields 1/4 pizza per serving.

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