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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.

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

1 cup pizza & about 1 cup salad
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.

2 starch, 1 high-fat protein, 1 medium-fat protein, 1/2 vegetable