Description
This sourdough pizza with Italian chopped salad features a crisp, chewy sourdough crust topped with melty mozzarella, savory pepperoni, and fresh vegetables. Paired with a vibrant, crunchy Italian chopped salad dressed in a tangy Dijon honey vinaigrette, this recipe offers a perfect, balanced meal ideal for summer dinners.
Ingredients
For the Sourdough Pizza
- 1 sourdough pizza dough ball, about 1 lb
- 1/2 cup pizza sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/3 cup sliced pepperoni
- 1/4 cup sliced red onion
- 1/4 cup sliced bell pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes, optional
- Fresh basil, for serving
For the Italian Chopped Salad
- 4 cups chopped romaine lettuce
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/3 cup chickpeas, drained and rinsed
- 1/3 cup sliced pepperoncini
- 1/3 cup shredded or diced mozzarella cheese
- 1/4 cup olives, sliced
- 2 tablespoons grated Parmesan cheese
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Preheat and Prepare Dough: Preheat the oven to 475°F (245°C), ideally placing a pizza stone or steel inside to heat up. Let the sourdough pizza dough come to room temperature for about 30 minutes, then stretch it into a 12-inch round on a lightly floured surface.
- Assemble the Pizza: Transfer the stretched dough to parchment paper or a lightly floured pizza peel. Spread the pizza sauce evenly over the dough, leaving a small border around the edges. Sprinkle on the shredded mozzarella cheese, then top with sliced pepperoni, red onion, bell pepper, grated Parmesan, Italian seasoning, and red pepper flakes if using. Drizzle the olive oil lightly over the top.
- Bake the Pizza: Slide the pizza onto the preheated pizza stone or steel in the oven. Bake for 10–14 minutes until the crust is golden and crispy and the cheese is bubbling and starting to brown.
- Make the Dressing: While the pizza bakes, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
- Prepare the Salad: In a large bowl, combine chopped romaine lettuce, halved cherry tomatoes, diced cucumber, thinly sliced red onion, drained chickpeas, sliced pepperoncini, mozzarella, olives, and grated Parmesan cheese.
- Toss and Serve: Toss the salad with the dressing just before serving to maintain crispness. Remove the pizza from the oven, top with fresh basil leaves, slice into pieces, and serve alongside the Italian chopped salad.
Notes
- For the best pizza crust, allow your sourdough dough to ferment fully according to your starter’s recipe before shaping.
- Using a pizza stone or steel enhances the crust’s crispiness by providing even, intense heat.
- Feel free to add extra toppings such as banana peppers, mushrooms, or Italian sausage to customize your pizza.
- Always toss the salad immediately before serving to keep the lettuce crisp and fresh.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dinner, Pizza, Salad, Summer Recipes
- Method: Baking
- Cuisine: Italian-Inspired
