Pizza and salad are a perfect pairing for me — like peanut butter and jelly. I always have a big bowl of salad with my pizza to cut the richness and add freshness. I love scooping up lettuce and dressing with a piece of crust; it’s the best combination.
Any pizza topped with a salad is a winner in my book, and my favorite salad is a classic Cobb. The mix of meat, avocado, eggs, bacon, cheese, and tomatoes is endlessly satisfying. For this Cobb Salad pizza I also added broccoli — not strictly traditional, but one of my favorite salad additions. And yes, add bacon. (Full disclosure: I once sent Sean to buy bacon and then forgot to cook it — but please don’t tell him.)
For the crust I used refrigerated pizza dough from the grocery store and divided it in half. If you prefer to make dough from scratch, you can use your favorite homemade recipe. I like grilling the dough for this pizza because it gives a summery, slightly smoky flavor; you can grill on a grill pan or an outdoor grill. If grilling isn’t convenient, simply bake the dough in the oven until golden and crisp.
Once the crust is cooked through and still warm, sprinkle on shredded cheddar so it melts into the crust. Pile the Cobb salad on top and finish with a drizzle of ranch or blue cheese dressing, or serve the dressing on the side if you prefer. I usually use cheddar because I’m not a blue cheese fan, but feel free to crumble blue cheese over the salad if you like its bold flavor.
Grilled Cobb Salad Pizza with a glass of white wine is the perfect summer meal.
Cobb Salad Pizza
20 minutes
10 minutes
30 minutes
The Cobb Salad Pizza is a bright, summery pizza: a crisp grilled or baked crust topped with a fresh Cobb salad and your choice of dressing.
Ingredients
- 1/2 lb. fresh pizza dough
- 1 tbs. extra virgin olive oil, divided
- Salt and pepper
- 1 cup shredded cheddar cheese
- 1–2 hardboiled eggs, peeled and diced
- 2 cups hearts of romaine or lettuce of choice
- 1/2 cup sliced cherry tomatoes
- 1 cup chopped fresh broccoli
- 2 tbs. chopped red onion
- 1 cup diced cooked meat (grilled chicken, turkey, ham, etc.)
- 2 slices cooked bacon, crumbled
- 1/2 avocado, diced
- Ranch or blue cheese dressing
Instructions
- Preheat a grill or grill pan over medium heat. On a lightly floured surface, roll the dough to about 1/4″ thickness. Brush half the olive oil on one side and season with salt and pepper. Place the oiled side down on the grill and cook 3–4 minutes until lightly browned. While that side cooks, brush the remaining oil on the top and season. Flip the dough and grill another 3–4 minutes until browned.
- Remove the crust from the grill. Sprinkle the shredded cheddar evenly over the warm crust so it melts.
- In a bowl, combine the diced eggs, lettuce, red onion, diced meat, tomatoes, broccoli, bacon, and avocado. Toss gently to combine.
- Arrange the salad evenly over the cheesy crust. Drizzle with ranch or your preferred dressing. If you like, sprinkle additional cheddar or crumbled blue cheese on top.
Notes
You can bake the dough in the oven instead of grilling if you prefer; bake as you would a standard pizza crust until golden and crisp.
Nutrition Information:
Yield:
3
Serving Size:
1/3 pizza plus 2 tablespoons dressing
Amount Per Serving:
Calories: 530
Total Fat: 35g
Cholesterol: 210mg
Sodium: 1200mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 5g
Protein: 33g
Nutrition varies based on the meats, toppings, and dressing you choose. Calculate nutrition using your exact ingredients for best accuracy.
Note: This recipe was originally posted in 2013 and has been updated with new photos and slight recipe tweaks.