Salad pizza?! al b. darned was a bit surprised to see it on a menu, where it was described as “[l]ettuce, onions, tomatoes, olives and other salad toppings and salad dressing of your choice on a baked pizza shell.” Funny as it sounds, it’s been a regular menu item in New York City and Long Island pizzerias for 10 years, says EM23.

“The problem I’ve found with getting this dish at a pizza place is that the salad tends to wilt and become discolored pretty quickly; not very appetizing,” says bushwickgirl. This is true even though the salad ingredients are added after the pie is baked, she says.

The dish comes in different preparations, though. “The salad pizzas I’ve had have been less salad-y,” says piccola. “Basically just a small tangle of lightly dressed arugula, parmesan shavings, olives and sometimes a bit of tomato on a pizza base, with a lot of the crust still visible underneath. So the salad doesn’t take over the dish.”

According to bulavinaka, the secret to a good salad pizza is in how it’s made. “Prep is important—laying fresh salad ingredients AFTER the pie crust has cooled is important, but before that, laying down a layer of some dairy (sour cream, ricotta, etc.) imparts great richness, and being in California, fresh salad ingredients is pretty standard,” bulavinaka says. “The combination works very well for me.”

And one last word on a surprising kind of pizza from ipsedixit: “You know what you should try if you get the chance? Pizza pot pie,” she says. “Think chicken pot pie, but with tomato sauce, sausage, and cheese.”

Discuss: Salad Pizza – WTF!!

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