Listen, pizza is pizza. This salad is not pizza. BUT it is a great salad full of all those pizza-y flavors you love. It’s big and comforting and so yummy. If you like pineapple on your pizza, you’re going to love it on this salad. And if you don’t, leave it out! This salad is also pretty easy to customize to be completely fat free by omitting the avocado and the olives. I like to mix everything together really well but you do you!

Pizza Salad

Created by Ashleigh on May 30, 2018

Prep Time: 10m
Cook Time: 20m
Total Time: 30m

Yield: 2 servings
Category: Cooked

Ingredients

12 cups leafy greens
2 cups diced red onion
2 cups diced bell peppers
2 cups halved grape tomatoes
2 cups diced pineapple (optional)
8 unpeeled garlic cloves
4 cups diced potatoes
1/4 cup sunfood botija olives, sliced
1/2 avocado, diced (optional)
1 lemon
1 tablespoon pizza seasoning
1 tablespoon garlic powder
1 teaspoon red pepper
5 fresh basil leaves
salt to taste

Instructions

Preheat oven to 400° degrees.
Line two baking trays with parchment paper and arrange the red onion, bell peppers, grape tomatoes, pineapple, and unpeeled garlic cloves on top. Bake the toppings trays for 20 minutes.
While the toppings are baking, steam the potatoes by bringing two inches of water to boil in a small pot. Then add the potatoes and cover the pot. Steam the potatoes until they are fork tender, about 15 minutes.
Assemble the salads by dividing the leafy greens between two bowls. Top the greens with the steamed potatoes, roasted red onions, bell peppers, tomatoes, and pineapple. Peel the garlic cloves and throw those on top as well.
Split the avocado between both bowls and squeeze one half of a lemon over each. Sprinkle the spices evenly across both bowls and finish off with some fresh basil leaves and salt to taste.

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