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Oct 6, 2011 07:57 PM

Salad Pizza - WTF!!

A local pizza chain recently added a "Salad Pizza" to the menu. Lettuce, onions, tomatoes, olives and other salad toppings and salad dressing of your choice on a baked pizza shell. I thought that was a bit strange, but then while browsing some of the boards here I have seen threads like, "Where is the best salad pizza in (insert town/neighborhood here)?"

It doesn't sound too appetizing to me. It also sounds like it would be tough to eat.

Is this some hot new trend I missed somewhere along the way?

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  1. My single attachment to salad pizza is at Abbot's Pizza in Venice, Santa Monica and Culver City (Venice and Culver City preferred). I usually eat bread with my salad - all in one bite with the salad pizza - it's a nice way to start a pizza meal. If you do an image search of, "Abbot's salad pizza" you'll get a handful of hits.

    1. You know what you should try if you get the chance?

      Pizza pot pie.

      Think chicken pot pie, but with tomato sauce, sausage, and cheese.

      4 Replies
      1. re: ipsedixit

        Would this be very much like Chicago Deep Dish pizza?

        (Congrats, ipsedixit, on your return to your previous avatar. I guess this means you are feeling better. Anyway, that blue avatar makes me think of a new VW beetle for some reason. )

        1. re: Tripeler

          Sort of. Or maybe more like a Calzone stuffed into a ramekin?

          1. re: ipsedixit

            Could it be that the Calzone is raspberry flavored, hence the blue color?
            You know, like an Icee?

            1. re: ipsedixit

              The pizza pot pie exists here:


              I was a semi-regular when I ilved in Chicago many years ago. It was a delicious change of pace from the normal thin crust or stuffed offerings in town.

        2. Salad pizza has been a regular item in NYC and Long Island pizzerias for the last 10 years or so. I don't get it myself.

          11 Replies
          1. re: EM23

            Those salad pizzas have been around for awhile, like decades. I'm not much of a fan either, not when eating out, anyway. Good for lactose intolerant types, though.

            The best I've seen is a thin crust, grilled, and topped with romaine, oil cured olives, tomatoes, onions and a good olive oil vinaigrette, with shavings of Parmesan. The problem I've found with getting this dish at a pizza place is that the salad tends to wilt and become discolored pretty quickly; not very appetizing. A smaller version made at home it might be a different story.

            Photo, not mine. Looks quite edible though.

            1. re: bushwickgirl

              The salad pizzas I've had have been less salad-y. Basically just a small tangle of lightly dressed arugula, parmesan shavings, olives and sometimes a bit of tomato on a pizza base, with a lot of the crust still visible underneath. So the salad doesn't take over the dish.

              1. re: piccola

                Mm, everything in NYC tends to be over the top. This is why I don't like that salad pizza thing here, less is more when it comes to the bottom line.

                "So the salad doesn't take over the pizza" that's the point.

              2. re: bushwickgirl

                Sadly the salad slices I see never look like that pic.
                And, in the interest of full disclosure, if I am already standing inside of a pizzeria I will, without a doubt, be getting something with cheese and sauce. I can make a great salad at home anyday. A visit to a pizzeria is occasional and carby treat.

              3. re: EM23

                Are the vegetables (or at least some of them) added after baking, or before? I can't imagine lettuce being very appealing after sitting in a hot oven.

                1. re: BobB

                  I suppose that's a legitimate question but no, it's added after.

                  The dough right out of the oven does a fairly quick wilt job on lettuce, the larger and hotter the bread is.

                2. re: EM23

                  ...for the last 10 years or so...

                  Geeze! I knew Syracuse was behind the times, but 10 years!!??

                  1. re: al b. darned

                    Well, maybe, but what's up with you?

                    There are things in life that escape notice, while you're living your life, working, raising your children, I guess this is one of them for you. It's not an big deal. Make a salad pizza at home. Enjoy.

                    1. re: bushwickgirl

                      That should read "what's up with now?" I didn't mean to sound less than friendly.

                    2. re: al b. darned

                      perhaps even longer. i remember going home to NYC from CA in 1998 and seeing the salad pizza at every pizza's not that syracuse is behind the times, but perhaps it just picks up different trends.

                  2. Salad pizza sounds like fat-free Oreos or decaf coffee. What's the freakin' point???

                    6 Replies
                    1. re: PotatoHouse

                      It may sound that way to you, but the version I eat (regularly) is far from that. Prep is important - laying fresh salad ingredients AFTER the pie crust has cooled is important, but before that, laying down a layer of some dairy (sour cream, ricotta, etc.) imparts great richness, and being in California, fresh salad ingredients is pretty standard. The combination works very well for me.

                      1. re: bulavinaka

                        If you're letting the crust cool first, the whole thing sounds to me much more akin to an open-faced pita veggie sandwich than anything I'd refer to as pizza.

                        1. re: BobB

                          The crust should be quite warm, the salad should be well chilled, and the whole thing should be wolfed down very quickly.

                          1. re: BobB

                            If your pizza crust is like a typical pita bread, then I'd call your pizza a dressed flatbread. The salad pizza I'm familiar with doesn't even remotely remind of pita.

                            1. re: bulavinaka

                              I'm not saying that pizza crust is the same as pita, just that the closest standard dish that came to mind was a pita stuffed with salad (cold bread, cold veggies). Not very pizzaish to my mind, but hey, if it tastes good call it whatever you like.

                              1. re: BobB

                                This runs into the whole area of "counter intuitive" food such as the first time I encountered "grilled Romain" lettuce at Orris on Sawtelle. I can't imagine iceberg type lettuce done like that. I don't even like it when places like Gilbert's El Indio put iceberg lettuce in items like their "Fernando's" burrito (chili relleno) and always have them omit the lettuce.

                      2. Is it like a piadini? That's been around for a long time.


                        1 Reply
                        1. re: chowser

                          Yes, around at least 12-14 years as piedini. Love 'em.