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Tricolore Salad Pizza Recipe

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4.4 from 70 reviews

This Tricolore Salad Pizza combines the classic flavors of an Italian salad—arugula, cherry tomatoes, and Parmesan—with a crispy, homemade pizza crust. Topped with a tangy balsamic dressing and fresh ingredients, it offers a refreshing and unique pizza experience that’s perfect for a light lunch or a shareable appetizer.

Ingredients

Pizza Dough

  • 1 teaspoon active dry yeast (4 grams)
  • 1 teaspoon honey
  • ¾ cup warm water, 100-110°F (187 ml)
  • 2 cups all-purpose flour (296 grams)
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 tablespoon granulated sugar
  • ½ cup grated Parmesan

Salad Topping

  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup balsamic vinegar
  • ⅓ cup olive oil
  • Salt and pepper to taste
  • 4 cups arugula
  • 1 shallot, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 oz shaved Parmesan
  • Freshly cracked black pepper to garnish

Instructions

  1. Prepare the Yeast Mixture: In a small bowl, combine the active dry yeast, honey, and warm water (100-110°F). Stir gently and let it sit for about 5 minutes until it becomes frothy and bubbly, indicating the yeast is activated.
  2. Make the Dough: In a large mixing bowl, whisk together the all-purpose flour, salt, granulated sugar, and grated Parmesan. Add the activated yeast mixture and olive oil. Mix until a rough dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
  3. Let Dough Rise: Lightly oil a clean bowl and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and allow the dough to rise in a warm place for about 1 hour or until it has doubled in size.
  4. Preheat the Oven: About 30 minutes before baking, preheat your oven to 475°F (245°C). If you have a pizza stone, place it inside the oven to heat up.
  5. Shape the Dough: Once risen, punch down the dough and roll it out on a lightly floured surface into a 12-inch circle. Transfer the dough to a parchment paper-lined baking tray or a pizza peel if using a stone.
  6. Partially Bake the Crust: Bake the pizza crust in the preheated oven for 7-8 minutes until it starts to set and just lightly browns but not fully cooked.
  7. Prepare the Salad Dressing: While the crust is baking, whisk together the minced garlic, Dijon mustard, honey, balsamic vinegar, olive oil, salt, and pepper in a bowl until emulsified.
  8. Assemble the Salad Topping: In a large bowl, toss the arugula, sliced shallots, halved cherry tomatoes, and shaved Parmesan with the prepared dressing until evenly coated.
  9. Top the Pizza: Remove the partially baked crust from the oven. Spread the salad mixture evenly over the warm crust, allowing the heat to lightly wilt the greens.
  10. Final Touch: Sprinkle freshly cracked black pepper on top, add extra shaved Parmesan if desired, and serve immediately for a fresh and flavorful salad pizza.

Notes

  • Ensure your yeast is fresh and your water temperature is within the recommended range for optimal dough rise.
  • You can substitute all-purpose flour with bread flour for a chewier crust.
  • If you don’t have a pizza stone, a baking sheet works fine but may result in a softer crust.
  • The salad topping is best added just before serving to keep the arugula fresh and crisp.
  • Adjust the balsamic vinegar and honey in the dressing to your preferred taste balance for sweetness and acidity.

Find it online: https://recipethrive.com/tricolore-salad-pizza-recipe/