Description
A light and delicious pizza topped with creamy ricotta, fresh mozzarella, and a crisp romaine and microgreen salad, perfect for a refreshing meal.
Ingredients
-
⅓ cup extra-virgin olive oil, divided
-
1 tablespoon Dijon mustard
-
Kosher salt and freshly ground black pepper
-
½ small red onion, thinly sliced into rings
-
1 cup drained bite-size fresh mozzarella balls
-
½ cup ricotta cheese
-
1 pound store-bought pizza dough
-
2 tablespoons red wine vinegar
-
1 teaspoon dried oregano
-
2 cups chopped romaine lettuce
-
1 cup microgreens
-
½ cup sliced pepperoncini
Instructions
-
Preheat oven to 450°F. Grease a baking sheet with 2 tablespoons olive oil.
-
Stretch the dough and stipple it with fingers. Brush with 1 tablespoon olive oil and let rise 15–20 minutes.
-
Make dressing: whisk vinegar, mustard, and oregano, then slowly whisk in remaining olive oil. Season with salt and pepper.
-
Spread ricotta over dough, season lightly.
-
Bake pizza for 18–20 minutes until golden brown.
-
Cool pizza for 10–15 minutes.
-
Toss romaine and microgreens with dressing.
-
Top cooled pizza with salad, red onion, pepperoncini, and mozzarella balls. Serve immediately.
Notes
-
Allow pizza to cool slightly before topping to avoid wilted greens.
-
Drain mozzarella well to prevent sogginess.
-
Customize by adding grilled chicken, arugula, or roasted vegetables.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American