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Pizza Margherita
with Italian tossed salad

Active: 40 Total: 70
Travel to Italy today with this classic pizza and Italian-inspired house salad.
Smarts: Don't skip the step to rest the dough before cooking. The rested, room temperature dough will be easier to work with and less likely to stick.
Cooking methods: As we did when we featured this recipe in 2018, this version includes instructions for cooking the pizza on the grill or in the oven. Select your preferred method.
Tags

Ingredients

Metric
Servings:
4
Pizza Sauce:
  • Garlic - 2 cloves, chopped
  • Oil, olive - 1 Tbsp
  • Oregano, dried - 1/4 tsp
  • Tomato paste - 4 Tbsp
  • Stock, any type - 1/4 cup (sub water)
Italian Tossed Salad:
  • Tomatoes, medium (sub half a cup cherry or grape tomatoes for each medium tomato) - 1, diced
  • Lettuce, romaine - 2 hearts, chopped (sub green leaf or iceberg)
  • Olives, black and sliced (2.25 oz / 63 g) - 1 can, drained and rinsed
  • Mayonnaise - 1 Tbsp (sub plain Greek yogurt)
  • Oil, olive - 2 1/2 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Oregano, dried - 1/4 tsp
Pizza Margherita:
  • Pizza dough - 1 lb
  • Flour, all-purpose - 2 Tbsp
  • Cheese, fresh mozzarella - 8 oz, sliced
  • Basil, fresh - 10 leaves, sliced
  • Pizza sauce (ingredients listed separately) - ~1/2 cup

Nutrition Facts

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Choose Cooking Method

Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
  2. Make sauce - (If prepping right before cooking, get grill heating before continuing with prep.) Chop garlic. Heat a saucepan over medium heat. Add olive oil (portion for sauce) and when hot, add garlic and oregano (portion for sauce) and saute until fragrant, ~1 minute. Stir in tomato paste and stock and simmer until sauce thickens slightly, ~1 minute. Add more stock if needed to reach a smooth, spreadable consistency. (Can be done up to 5 days ahead)
  3. Mozzarella / Basil / Tomatoes / Lettuce - Prep as directed.
  4. Olives - Drain and rinse.

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Make

  1. Preheat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  2. Spread dough out into a circle and brush one side with some oil. Place dough on grill over direct heat (oiled side down). Close lid and cook for 3 minutes. (This is also a good pizza on the grill video tutorial.)
  3. Remove pizza from grill and flip over. Top grilled side of dough with sauce, cheese, and basil.
  4. Return pizza to indirect heat and continue cooking, with lid closed, until cheese is melted and bubbly, 8 to 10 minutes.
  5. Just before serving, in a large mixing bowl whisk together mayonnaise, olive oil (portion for salad), vinegar, and oregano (portion for salad). Add lettuce, olives, and tomatoes and toss everything to combine. Season salad with some salt and black pepper.
  6. Slice pizza and serve with salad on the side. Enjoy!

Prep

  1. Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
  2. Make sauce - (If prepping right before cooking, get oven heating before continuing with prep.) Chop garlic. Heat a saucepan over medium heat. Add olive oil (portion for sauce) and when hot, add garlic and oregano (portion for sauce) and saute until fragrant, ~1 minute. Stir in tomato paste and stock and simmer until sauce thickens slightly, ~1 minute. Add more stock if needed to reach a smooth, spreadable consistency. (Can be done up to 5 days ahead)
  3. Mozzarella / Basil / Tomatoes / Lettuce - Prep as directed.
  4. Olives - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.
  2. Brush a sheet pan with some oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush dough with some oil.
  3. Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
  4. Remove pizza from oven and top with sauce, cheese, and basil. Return pizza to oven and continue cooking until cheese is melted and bubbly, 8 to 12 minutes.
  5. While pizza is baking, in a large mixing bowl, whisk together mayonnaise, olive oil (portion for salad), vinegar, and oregano (portion for salad). Add lettuce, olives, and tomatoes and toss everything to combine. Season salad with some salt and black pepper.
  6. Slice pizza and serve with salad on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (18)
Gluten-free (2)
Paleo (4)
Vegetarian (4)

14 reviews

Didn’t follow the recipe, used canned tomato sauce, maybe a little watery but good. Used big juicy heirloom tomatoes. Pre-cooked dough in hot cast iron skillet in 500 degree oven for 5 minutes. Will definitely make this again!

By: Felice
Posted: Aug 26, 2021
Diet: Original
0 Helpful

Very simple and tasty! I made it even easier by using a Pillsbury refrigerated pizza crust. The dressing on the salad was yummy, and I omitted the olives (not a fan).

By: Caitlin
Posted: Aug 07, 2021
Diet: Original
0 Helpful

Could've used more sauce to cover the chicken, which I dredged in flour (I'm only cutting carbs). I cooked squash separate.

By: Shawn
Posted: Aug 05, 2021
Diet: Paleo
0 Helpful

A classic fave in our house. We got two doughs and made one with red peppers and pepperoni another night which was also great.

By: Caitlin
Posted: Aug 02, 2021
Diet: Original
0 Helpful

I only made the pizza and not the salad. The pizza was great!

By: Vickie
Posted: Aug 01, 2021
Diet: Original
0 Helpful

Really good pizza. Definitely liked the sauce, the sauce to cheese ratio and the basil. I think I would have preferred a different side than the salad, but I’m not sure what. The salad was very tasty though. I think next time I may try adding artichoke hearts or something similar to the pizza to add just a bit more to it. Oh and the gluten free pizza dough we used was the maninis dough balls! Super good definitely recommend if others are having a hard time finding gluten free pizza dough.

By: Alexander
Posted: Jul 29, 2021
Diet: Gluten-free
0 Helpful