Description
A delicious twist on traditional pizza featuring a golden, olive oil-brushed crust topped with creamy ricotta and a crisp, tangy salad. Perfect for weeknights or entertaining!
Ingredients
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⅓ cup extra-virgin olive oil, divided
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1 tablespoon Dijon mustard
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Kosher salt and freshly ground black pepper, to taste
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½ small red onion, thinly sliced into rings
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1 cup bite-size fresh mozzarella balls, drained
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1 pound store-bought pizza dough
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¼ cup red wine vinegar
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1 teaspoon dried oregano
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¾ cup ricotta cheese
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2 cups chopped romaine or green leaf lettuce
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1 cup microgreens (optional)
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½ cup sliced pepperoncini
Instructions
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Preheat oven to 450°F. Grease baking sheet with 2 tbsp olive oil.
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Stretch dough on the baking sheet, stipple with fingers, brush with 1 tbsp olive oil, and let rise 15–20 min.
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Whisk vinegar, mustard, oregano, and remaining olive oil to make dressing. Season with salt and pepper.
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Spread ricotta over dough, season with salt and pepper.
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Bake 18–20 min until crust is golden. Cool for 10–15 min.
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Toss lettuce and microgreens with dressing.
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Top cooled crust with salad, red onion, pepperoncini, and mozzarella balls. Serve immediately.
Notes
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For extra crispiness, toast the bottom crust in a skillet before topping with salad.
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Salad can be customized with arugula, cucumbers, or even toasted seeds for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Fusion / Italian-inspired
- Cuisine: Fusion / Italian-inspired