Mediterranean-Style Salad Pizza

January 11th, 2011

Sometimes it is hard to be a food blogger.  There are days when meals are easy everyday food that no one would be interested in hearing about.  I have been going through a period like that lately.  We have eaten lots of homemade soup, but they are soups I have talked about before.  I did make a wonderful chicken noodle soup the other night with twice the celery and carrots that I normally put in it and half the noodles;  very good and good for us.

But Friday night, before we went to a concert,  I made a quick meal of these pizzas that were in a Weight Watcher’s cookbook.  I’m not sure what it was about them, but they were a hit.  It might have been the artichoke hearts, the roasted red peppers or the balsamic vinegar, but we both loved them.  I added a bit of bacon to the recipe because I love bacon in pizzas.  The dressed lettuce is placed on the tortillas and heated briefly in the oven to warm everything and slightly wilt the lettuce.  David even said that this would be good on Sunday nights when we normally have real pizza.  I agree.

Give these a try for a quick supper or lunch.


1 heart of romaine lettuce, thinly sliced ( about 3 cups)
1 tomato, seeded and chopped ( I skipped this )
1 (8 1/2 ounce) can quartered artichoke hearts, drained
1 cup canned cannelini beans, rinsed and drained
1 (7 ounce ) jar roasted red pepper, drained and coarsely chopped
2 tablespoons balsamic vinegar
1 1/2 tablespoon olive oil
1/4 teaspoon black pepper
3 strips of bacon, sliced, cooked and drained
4 ( 7 inch ) whole wheat tortillas
8 tablespoons shredded mozzarella cheese

Preheat the oven to 450 degrees F.

Meanwhile, toss together the lettuce, tomato, artichoke hearts, beans, roasted pepper, vinegar, oil, and black pepper in a medium bowl.  Arrange the tortillas on a baking sheet.  Top each tortilla with about 1 1/4 cups of the salad (I think I used a little less)  and sprinkle with some of the cooked bacon and 2 tablespoons of the mozzarella.  Bake until the cheese melts and the lettuce wilts slightly, about 5 minutes.

As an aside, while walking today I saw flocks and flocks of birds heading South.  I understand that Florida is the only state in the SE without snow today.  I think the birds are heading for the Bahamas.  I would be too if I could.  Stay warm.

Printable recipe

9 responses to “Mediterranean-Style Salad Pizza”

  1. This looks REALLY good, Penny. I am always trying to come up with new pizza’s. Can’t wait to try this. Stay warm…we have tons of snow!


  2. I love all the ingredients put together in this pizza. I love artichokes on pizzas oh and bacon too. I could already imagine all the flavors in my mouth haha!

    keep yourself warm,

  3. The sounds wonderful! I have used tortilla for pizza crust for a few year now, when I want to make a fast lunch pizze. I usually drizzle it with olive oil, sprinkle it with garlic powder, add fresh thin sliced tomatoes (that I pat between paper towels to dry)fresh basil and fresh sliced mozerella.

    We have about 10 inches of snow…

  4. Pondside says:

    These look really good – I love artichoke on a pizza.
    Friday night supper?

  5. Big Dude says:

    Looks really good and healthy Penny. I never let having only everyday food stop me from posting – go ahead, it’s always good to hear from you and I’ll bet your every day stuff is darned good.

  6. Donnie says:

    I would love everything but the artichokes. Looks yummy.

  7. This looks great! Thanks for the inspiration. I just made a pizza with asparagus, prosciutto and mushrooms! It was delicious!

  8. Rita says:

    Me too; sometimes it is not easy to find a recipe to post about. I look at your plate and title and say is it a salad? is it a pizza? All those ingredients together came up with something I would love to try. Happy Cooking.

  9. Go ahead and repeat… i figure if it really is a favorite that you believe in, it’s worth a repeat.

    I just made a pizza over New Year’s that had artichoke hearts in it. the roasting certainly did make them taste amazing.

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