Garden Salad Pizza

Skip the tomato sauce entirely. This pizza uses raw garden vegetables tossed in olive oil and red wine vinegar as the topping, scattered over a bed of melted mozzarella. The vegetables roast just enough during the quick bake to soften at the edges while staying crisp and bright in the center.

Fresh tomatoes, red and green bell peppers, red onion, and scallions bring color and crunch to every slice. The vinegar dressing adds a tangy brightness that keeps the pizza from feeling heavy, even with a generous layer of cheese underneath.

A preheated pizza stone is the move here. It gives the crust direct, intense heat from below, so you get a golden, crispy bottom in just 15 minutes.

Pro Tips

• Dice all the vegetables to a similar size so they cook evenly and distribute well across the pizza.
• Don’t overload the toppings. Too many vegetables release moisture and make the crust soggy. Spread them in an even, single layer.
• If using a pizza stone, preheat it with the oven for at least 30 minutes. A cold stone won’t crisp the crust.
• Use ripe, in-season tomatoes. Out-of-season tomatoes add water and not much flavor.

Variations

• Add crumbled feta or goat cheese on top after baking for a tangy, creamy finish.
• Toss a handful of arugula or fresh basil over the pizza as soon as it comes out of the oven.
• Swap mozzarella for fontina for a nuttier, more complex cheese base.