White Pizza with Salad

This white pizza with salad is a simple and easy entrée or appetizer made by topping pizza dough with fresh mozzarella, a tangle of lemon and oil-dressed baby arugula or other greens, and a shower of Parmesan.

A homemade white pizza with salad, topped with Parmesan on a metal peel

Delicate spring salad meets classic white pizza in this white pizza with salad. Our kinda spring detox. A tangle of your favorite greens—whether baby arugula or spinach or fill-in-the-blank—gets dressed with a simple lemon and oil vinaigrette and is piled atop a crisp crust and gooey buffalo mozzarella. For when you want to indulge yet feel like you need a little virtue as well. Renee Schettler

White Pizza with Salad

  • Quick Glance
  • (1)
  • 30 M
  • 1 H, 45 M
  • Makes 1 12-inch (30-cm) pizza
5/5 - 1 reviews
Print RecipeBuy the Passion for Pizza cookbook

Want it? Click it.

Special Equipment: Baking stone (optional)

Ingredients


Directions

Preheat the oven to 500°F (260°C) for 1 hour. Slide a baking stone or a large cast-iron skillet turned upside down in the oven to preheat. [Editor’s Note: Yikes! Be certain your oven is clean prior to cranking it that high. Otherwise it’s going to smoke. Trust us.]

Stretch the pizza dough to a diameter of 12 inches (30 centimeters).

Scatter the mozzarella and garlic evenly over the dough, leaving a 1-inch (3-centimeter) border around the edge. Drizzle some extra-virgin olive oil over the pizza.

Carefully slide the pizza onto the baking stone and bake until the crust is golden and the cheese is bubbling, 10 to 15 minutes.

Place the watercress, pea shoots, baby spinach, or other baby greens in a large bowl. Drizzle with more olive oil and lemon juice to taste and gently toss to coat each leaf.

Remove the pizza from the oven and place it on a cutting board. Top it with the mound of greens and sprinkle with salt and pepper to taste. Grate some Parmigiano-Reggiano over the pizza, slice it into wedges, and dig in. Originally published April 7, 2015.

Print RecipeBuy the Passion for Pizza cookbook

Want it? Click it.

    *How To Use Buffalo Mozzarella For This White Pizza

    • If using buffalo mozzarella, after you tear it into pieces, place it in a colander or a strainer and set aside over a bowl to drain for at least 10 minutes to prevent your crust from becoming soggy.

    Recipe Testers' Reviews

    This green pizza recipe makes a simple and delicious dinner. I love white pizza and the greens on top make it a complete meal.

    I found it easiest to assemble on a piece of parchment paper, then I slid it onto the stone from an overturned baking sheet. After 1 minute I pulled the parchment paper out from under the crust so it could crisp on the stone.

    I might use one less clove of garlic next time, but otherwise I wouldn't change a thing. I couldn't find buffalo mozzarella so I used regular fresh mozzarella that I found at the supermarket.

    Loved this. The perfect spring and summer pizza. The combination of the salty Parmesan, lemony pea shoots, and soft mozzarella was fantastic. Do search out the mozzarella di bufala; it makes all the difference. It's pretty wet, and it melts and spreads completely when baked, so I think simply tearing it with your fingers would be far simpler and yield the same result.

    I will be making this pizza again.

    #leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

    Back to White Pizza with Salad on Leite's Culinaria