Pizza Crouton Salad
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Recipe Description
This Pizza Crouton Salad is a fun, flavor-packed way to upgrade your everyday greens. Leftover pizza slices are baked until crispy and golden, transforming into the perfect crouton alternative. Paired with crunchy romaine, juicy cherry tomatoes, crisp cucumbers, artichoke hearts, and your favorite dressing, this salad is anything but boring. It’s the kind of dish that’s just as good for a quick lunch as it is for a playful dinner.
- Ingredient Notes
- FAQs
- Recipe Card
Ingredient Notes
Leftover Pizza: This is the star—use whatever slices you have on hand. Day-old pizza works great since it crisps up nicely.
Romaine Lettuce: Offers a cool, crunchy base that holds up well against the warm croutons.
Cherry Tomatoes: Add bright, juicy pops of flavor—quarter them for bite-sized balance.
Mini Cucumbers: Thinly sliced, they add freshness and crunch.
Artichoke Hearts: Their briny, buttery flavor complements the richness of the pizza.
Dressing: Use your favorite—this salad is super flexible. Think Caesar, ranch, balsamic, or even pesto vinaigrette.
Parmesan Cheese: A final salty, nutty touch that ties everything together.
FAQs
Can I use any type of pizza for the croutons?
Yes! Pepperoni, veggie, margherita—any type of leftover pizza will work. Thin crust tends to get the crispiest, but any slice will turn out delicious.
How do I keep the pizza croutons from getting soggy?
Bake them until they’re firm and golden-brown, and don’t toss them into the salad until right before serving to keep that crispy texture.
Can I make the pizza croutons ahead of time?
Absolutely. Let them cool completely, then store in an airtight container at room temperature for up to one day. Reheat briefly in the oven or air fryer to re-crisp if needed.
What dressing works best with this salad?
A creamy Caesar, Italian vinaigrette, or even a balsamic glaze pairs really well with the pizza croutons and vegetables.
Recipe Card
ingredients
- 2 leftover slices pizza of choice
- 1 head romaine lettuce, washed and chopped
- 1 cup cherry tomatoes, quartered
- 1 mini cucumbers, sliced
- 1 (14.5 ounce) can artichoke hearts, drained quartered
- Dressing of choice
- Freshly grated Parmesan cheese
Method
Step 1
Preheat oven to 400F.
Step 2
Line a baking sheet with parchment paper.
Step 3
Cut the leftover pizza into small ~1 inch squares.
Step 4
Place the pizza pieces onto the baking sheet and bake for about 15 minutes, until slightly darkened and crispy.
Step 5
Fill salad bowls with the chopped romaine, cherry tomatoes, cucumbers, artichoke hearts, and dressing.
Step 6
Top with the crispy pizza bites and some freshly grated Parmesan. Serve and enjoy!