Margherita Pizz'alad

Margherita Pizz'alad

4 Reviews
From: EatingWell Magazine, July/August 2013

This Italian-flag-inspired Margherita pizza recipe is topped with juicy tomatoes and slices of fresh mozzarella. What could make it better? Adding a salad on top of the pizza to make a pizz'alad. In this case the Margherita pizza is topped with a salad of arugula, basil and parsley tossed with a tangy balsamic vinaigrette. Bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • Whole-Grain Pizza Dough
  • ⅔ cup lukewarm water
  • 1 teaspoon instant or RapidRise yeast
  • 1 teaspoon sugar
  • 1¼ cups bread flour or all-purpose flour
  • ¾ cup white whole-wheat flour (see Tips) or all-purpose flour
  • ½ teaspoon salt
  • Topping & Salad
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon minced garlic
  • 1 large tomato, very thinly sliced
  • 5 thin slices fresh mozzarella cheese
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sugar
  • 2 cups arugula, trimmed if necessary
  • 1 cup torn fresh basil
  • ½ cup flat-leaf parsley
  • ¼ cup shredded Pecorino Romano cheese


  • Active

  • Ready In

  1. To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
  3. Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
  4. To bake pizza and prepare topping & salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500°F. Let the stone heat at 500 degrees for 20 minutes. Want to grill your pizza instead? See Tips below.
  5. Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
  6. Combine 1 tablespoon oil and garlic in a small bowl and brush the dough with it. Top with tomato and mozzarella slices. Slide the pizza onto the hot stone. Bake until golden and crispy, about 10 minutes.
  7. Meanwhile, whisk vinegar, mustard and sugar in a large bowl. Whisk in the remaining 1 tablespoon oil. Add arugula, basil and parsley and toss to coat.
  8. When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle of the pizza, sprinkle with Pecorino Romano and serve immediately.
  • Make Ahead Tip: Prepare dough through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously froze
  • Equipment: Pizza stone
  • Tips: Try using white whole-wheat flour in place of all-purpose flour. It's made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour. Look for it in supermarkets, natural-foods stores or online at or Store it in the freezer.
  • We made and enjoyed a gluten-free pizza crust using King Arthur Flour's gluten-free bread mix. To order, visit
  • To make this pizza on the grill instead, preheat grill to medium-high. Slide the rolled-out pizza dough onto the grill rack; close the lid. Cook until lightly puffed and browned on the bottom, 1 to 3 minutes. Transfer to a cutting board, charred-side up. Spread on toppings from Step 6. Return to grill, close lid and cook until browned on the bottom, 3 to 5 minutes.

Nutrition information

  • Serving size: ⅕ pizza
  • Per serving: 332 calories; 12 g fat(4 g sat); 4 g fiber; 44 g carbohydrates; 13 g protein; 147 mcg folate; 18 mg cholesterol; 3 g sugars; 1 g added sugars; 1,605 IU vitamin A; 16 mg vitamin C; 190 mg calcium; 5 mg iron; 463 mg sodium; 264 mg potassium
  • Nutrition Bonus: Folate (37% daily value), Vitamin A (32% dv), Iron (28% dv), Vitamin C (27% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, ½ vegetable, 1 medium-fat meat, 1 fat

Reviews 4

June 30, 2017
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By: tdono4
I've made this many times and it's always a hit. I've made it, along with several different pizzas, at our annual beach family reunion and this was everyone's favorite. It's especially good with fresh tomatoes and basil from the garden this time of year.
October 21, 2013
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By: EatingWell User
Delicious and Full of Flavor! It was hard to come up with a con for this... it was really good! And my hubs loved it, and he usually is a little iffy about homemade pizza crust... and arugula. But he gobbled it right up to! Pros: Tasty, Different, Easy Cons: A little messy
August 24, 2013
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By: EatingWell User
Fresh, delicious, comfort food that makes you feel good This is a pizza recipe dream come true. I love pizza but it's always heavy on cheese and crust. Husband was just diagnosed with diabetes (at 38!) so now we really have to watch carbs. We love the thin crust, the cheese and then the fresh, summery taste the salad gives. I've had a similar pizza at Cafe Baci on Michigan Avenue...thin crust with arugula, prosciutto, and parmesan(I think) shavings. I'm going to try to reproduce that with this crust. My two small children love it too (well, not the green so much...but that's a 5-year old) Thanks, Eating Well! Great idea! Pros: easy to make, healthy, Cons: dough is messy and hard to roll out
July 16, 2013
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By: EatingWell User
This is the best homemade pizza I've ever eatten. The last time I had a pizza similar to this one was when I was visiting a friend in Milan and we went out for pizza. I WANTED to eat the WHOLE THING, but held myself down to just a half. The only thing I'm doing differently next time I make this is to leave off the 1/2 t. sugar in the dressing. The balsamic vinegar is sweet enough without adding more to it. Delicious!!!!!!!!!!!!
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