You’ve probably made an effort to be healthy by adding a side salad to your pizza order a time or two, but what if you put a salad on top of your pizza? Say goodbye to your sad side salad and say hello to a  freshly baked, bubbly mozzeralla-topped pizza crust topped with fresh lettuce, herbs and bright notes of citrus.

This simple, flavourful recipe relies on raw ingredients, so quality is important. Tender, fresh herbs and bitter, crunchy lettuce are a must, and we highly recommend shopping local and using seasonal veggies if you’re able. 

After gathering your ingredients, there’s not too much technique involved with the assembly. A yogurt-based dressing – we like sheep’s milk yogurt to give it extra tartness – with garlic, lemon and herbs adds a fresh and tangy kick to a mix of radicchio and red leaf lettuce (feel free to choose your own favorite leafy combination). Tossed alongside the lettuce and dressing are spicy radish rounds, fresh mint, feathery dill, oniony chives and flat-leaf parsley. Add in a hint of licorice flavour from thinly sliced fennel for an aromatic, dynamic salad that’s tasty to the very last bite.