Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The toppings for this meal-on-a-slice go way beyond the typical smattering of sliced mushrooms or peppers and into the realm of complete servings of vegetables. Needless to say, grab a fork and knife for this healthy and easy dinner, which comes together with just 20 minutes of active time.

Karen Rankin
Source: EatingWell Magazine, May 2019


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a large rimless baking sheet with parchment paper.

  • Cook sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 6 minutes.

  • Roll pizza dough into a 13-inch circle on a lightly floured surface. Transfer to the prepared pan. Spread tomatoes over the dough, leaving a 1/4- to 1/2-inch border and sprinkle with mozzarella and 1/4 cup feta. Top with the sausage.

  • Bake the pizza until the crust is golden brown and crisp and the cheeses are melted, 15 to 20 minutes.

  • Meanwhile, whisk oil, lemon juice, honey and crushed red pepper in a medium bowl. Stir in the remaining 1/4 cup feta.

  • When the pizza is ready, add arugula and lettuce to the dressing and toss to coat. Top the pizza with the greens and cut into 6 slices.


Tip: Little Gem lettuce looks like a ruffly mini head of romaine. Find it at grocery stores and farmers' markets in the spring and summer. If it's not available, substitute romaine.

Equipment: Parchment paper

Nutrition Facts

339 calories; protein 15.6g; carbohydrates 34.8g; dietary fiber 2.4g; sugars 4.8g; fat 17.3g; saturated fat 5.4g; cholesterol 34.5mg; vitamin a iu 2568.3IU; vitamin c 5.3mg; folate 54mcg; calcium 224.3mg; iron 1.1mg; magnesium 19.8mg; potassium 202.1mg; sodium 603.1mg; added sugar 1g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This recipe is really good. The flavors blend well together and it doesn't feel too greasy like a regular pizza. However I recommend going with maybe 1 1/2 cups of Baby Arugula and 1 1/2 cups of Romaine/Little Gem to make a total of 3 cups. Using 6 cups total was quite a bit too much for the pizza and made it fairly difficult to cut. If you do want to use the full 6 cups maybe cut the pizza before putting the lettuce on top then measure out one cup of the salad and put it on top of each pizza slice individually? Read More
Rating: 5 stars
Delicious! Great flavors and not too heavy. Read More