SALAD PIZZA with Ricotta, and Anchovy-Garlic Oil


This recipe works with a range of 1 ¼ to 1 ½ pounds of store bought pizza dough, in a quarter sheet tray. If you can only find smaller portions of dough, you’ll need to combine two balls. To do so, remove the pizza dough from the fridge. Knead the balls together to form one large, single, taught ball of dough. Cover the dough with plastic wrap and let it come to room temperature.  This can take up to 90 minutes from when you pull it from the refrigerator, so plan ahead! If you want to make an even bigger pizza, you can double the recipe and cook it in a half sheet tray (13” x 18”) As is, this recipe calls for a quarter sheet tray, yielding 6 squares

Active Time: 55 Mins

Total Time: 55 mins



  • 6 garlic cloves
  • 1 lemon
  • 2 celery stalks
  • 12 ounces little gems and/or mixed chicories
  • 2 big handfuls baby arugula
  • Big handful parsley and/or basil leaves


  • 5 anchovy filets in oil
  • ¼ cup plus 2 tablespoons olive oil
  • Red pepper flakes
  • Kosher salt, freshly ground black pepper
  • 2 tablespoons red wine vinegar, plus more


  • 6 ounces fresh mozzarella
  • ⅓ cup fresh ricotta
  • ¼ cup grated parmigiano-reggiano, plus more for serving


  • 1¼ to 1½ pounds store bought pizza dough

1. Preheat oven to 475 degrees.

2. Make the anchovy-garlic oil:

  • Roughly chop 5 anchovy filets, depending on your mood.
  • Thinly slice 5 garlic cloves. Add them to the smallest pot or skillet you have, along with the anchovy filets, ¼ cup of olive oil, and a large pinch of red pepper flakes.
  • Place the pot or skillet over low heat and let cook, swirling occasionally, until garlic just begins to turn golden, about 6-14 minutes. This is a large range because it greatly depends on the power of your stovetop/burners. Keep an eye on things and don’t let the garlic get too dark.
  • Remove from heat.

3. Make the pizz:

  • Drain off about 2 tablespoons of the anchovy oil onto a 13” x 9” quarter sheet pan. Using your fingers, coat the pan thoroughly with the oil. 
  • Place pizza dough in the pan. Stretch and press dough, dipping fingers onto the oily pan as necessary to prevent sticking, until dough reaches all edges of the pan. If dough seems to shrink back when you stretch it, let it relax for 5 minutes and try again. Pizza dough is glutenous and can require some resting time to improve its elasticity. 
  • Pour remaining anchovy oil, now including all of the garlic and anchovy, onto the top of the dough. Spread with your fingers to coat the surface, or use a pastry brush if you prefer. 
  • Thinly slice 6 ounces of fresh mozzarella. Scatter the slices evenly onto the dough.
  • Next, dot ⅓ cup fresh ricotta all over the top. Season with salt and transfer to the oven. 
  • Bake until the cheeses are melted and the dough is golden in places and puffed, 16-18 minutes. Transfer pan to the bottom of the oven floor to crisp the bottom of the pizza.
  • After about a minute and a half, remove pan from oven and, using a pair of tongs, lift the dough and take a peak at the underside to regulate browning.
  • Return to oven if necessary and continue to bake, checking every minute or so, until the underside of the pizza is golden and toasty, about 2-5 minutes total.

4. While pizza bakes, assemble salad:

  • Grate 1 clove garlic and place in a small bowl. Juice ½ lemon into the bowl. Next, add 2 tablespoons of red wine vinegar, 2 tablespoons of olive oil, 1 tablespoon grated parmigiano-reggiano, ½ teaspoon salt, and ½ teaspoon pepper. Whisk to combine and taste. Adjust seasoning with salt and pepper. 
  • Thinly slice 2 celery stalks on the bias and add to a large bowl. Tear or cut your lettuces into large pieces  (wash them if needed) and add to the celery, along with a handful of parsley or basil leaves. 
  • Toss the salad with the dressing and the remaining 3 tablespoons parmigiano-reggiano. Take a bite. Salad should be heavily dressed and taste super bright. Season with lotsa salt and pepper, then add additional lemon juice or vinegar if necessary. 
  • Remove the pizza from the oven and carefully slide it out of the pan onto a cutting board. Top with nearly all of the salad. Sprinkle with more parm and basil or parsley. Cut into squares and serve, with red pepper flakes on the side.

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