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Chopped Salad Pizza

Chopped Salad Pizza 5 Chopped Salad Pizza

Another summer favorite, comin atcha!

If you asked me if I’ve made this 1500 times in the last two weeks, I’d say yes. Yes, emphatically yes.

It’s the kind of recipe where everything stays good for a long time in your fridge or freezer, so I just keep all the ingredients on hand at all times, and this becomes my we-don’t-have-any-groceries-but-I-can-still-make-magic meal. Crust = freezer. Pepperoncini, salami, cheese, lettuce, tomatoes, sauce = fridge. Chickpeas, olives = pantry. Gang’s all there and ready to party, no matter how many days (fine, weeks) I’ve been neglecting the grocery store.

This chopped salad pizza situation is what summer tastes like to me. We’ve got a crispy, crackery crust baked with just a super thin layer of tomato sauce and mozz, and topped off with a complete bomb-overload of Italian-y chopped salad – the type that is in no way a “salad” but more like heavy with salami, cheese, pepperoncini, olives, tomatoes, and homemade Italian dressing.

Ohmygoodness. I cannot get enough. Take a little look:

Chopped Salad Pizza 1 Chopped Salad Pizza

I could actually dive into a bowl of this and be happy living there until the end of summer.

It is my warm-weather food bliss.

Chopped Salad Pizza 2 Chopped Salad Pizza

Once you’ve got the salad chopped (it’s a little bit of a pain so just pour yourself something to drink and put some good music on), the rest is so easy. You just bake a crust with sauce and cheese, and put that salad right on top.

Also notable is that in case you don’t have sauce/cheese or maybe don’t like sauce/cheese (please no, I hope not), it actually does well on top of a naked crust, too, as long as the crust has a good crispy crackle to it. We’re looking for the kind of crust that just sort of crackles into little shattered pieces when you cut into it. Thin crust, flatbread, that sort of thing.

Or you know what? Try it on just crackers. You can be that basic. This is a safe zone for all your crispy chopped salad delivering vehicles.

Chopped Salad Pizza 3 Chopped Salad Pizza

K, let’s just make sure to be clear about how easy it is to eat.

Which is NOT VERY EASY. It is a big ol’ mess – I mean, it’s a salad on a pizza. Stuff is going to be falling off all over the place, especially if your crust gets a little soft in the middle. It also doesn’t keep well (again, SALAD ON PIZZA) and kind of requires you to eat the whole thing in one sitting, or do some prep work while keeping everything stored separately. So please be advised – chopped salad pizza is ideal for the following situations:

  • Solo hungry moment with a glass of Rose
  • Dinner with friends who love to shove food in their faces equally as much as you do
  • Lunch where you can start with a fork and knife and finish with your hands
  • A time and place where you’ve got one hundred napkins at the ready

Please don’t let that stop you. Pretty please. This could be our summer 2017 food fling.

Chopped Salad Pizza 6 Chopped Salad Pizza

This is one of those no-recipe recipes where I just tell you what to put in it and you decide on the amounts of everything. You cool wit dat? The only thing I’d recommend measuring out specifically is the Italian dressing, if you want to make your own, and I included the amounts for that in the notes section. 1f618 Chopped Salad Pizza

Get after it!

Chopped Salad Pizza 5 185x185 Chopped Salad Pizza

Chopped Salad Pizza

  • Author:
  • e289icon alarm light purple Chopped Salad PizzaPrep Time: 20 minutes
  • e289icon alarm light purple Chopped Salad PizzaCook Time: 15 minutes
  • e289icon alarm light purple Chopped Salad PizzaTotal Time: 35 minutes


A tangy Italian chopped salad on a crispy flatbread pizza with tomato and mozzarella, aka Chopped Salad Pizza. My favorite food this summer!


For the Chopped Salad:

  • romaine lettuce
  • cherry tomatoes
  • chickpeas
  • salami
  • cheesefeta, parmesan, or mozzarella are all nice
  • pepperoncini
  • olives
  • parsleyor any other herbs you like
  • Italian dressing see notes 


  • pizza crust, such as Flatout Flatbread Crust
  • tomato sauce
  • mozzarella cheese


  1. Salad: Chop all your salad ingredients and toss with some dressing. I like when it has a little time to sit and marinate together in the dressing.
  2. Pizza: Bake your crust for about 5-7 minutes at 375 degrees  to get it crispy. If it needs more time, give it up to 10 minutes. Top with a light layer of sauce and cheese and return to the oven until the cheese is melted.
  3. Assembly: Top the pizza with the salad. Cut and serve. Yummy!


This recipe makes quite a bit of dressing so you’ll probably have some leftover – which is fine by me because it goes well with just about everything.

For DELICIOUS homemade Italian dressing, blend these ingredients until smooth and creamy:

  • 3/4 cup olive oil, 2 tablespoons white vinegar, 2 tablespoons water, 1 tablespoon coarse salt (less if using table salt), 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 clove garlic
Recipe Card powered by tasty recipes Chopped Salad Pizza

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Gravity-Defying "Basic" Buttermilk Pancakes

This recipe has been in our family since I can remember, but it was my sister’s adept handling of the ingredients that brought these babies, quite literally, to new heights. Every time she made the batter, the pancakes came out so tall they would not have looked out of place at an NBA draft. Every time I tried, things didn’t go as well, and my pancakes ended up looking more like pancrêpes. Forced to admit that not all pan-fried carbohydrates are created equal, I handed over my spatula. 

However, once we siblings scattered across the globe, my cravings for perfectly thick and fluffy pancakes did not wane. I was a French Canadian in France, a country where the only thing more amusing to the locals than my French accent was me saying “pancake” in the said same accent. (Québécois people saying pancake even spawned a viral video that was quoted back to me many, many times.) So when my sister came to visit me here in Paris, I told her she could stay with me as long as she arrived with baking powder and maple syrup in tow.

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Photo by Bobbi Lin

She agreed, but we still had to do some research to find equivalent ingredients. We needed flour with enough gluten to make the pancakes puff up, not spread out and flop over with a crêpe-like shrug. French flour (more akin to North American cake flour) was out, replaced by some mighty “bio” flour—type 65 to be precise (thanks David Lebovitz!). We also used lait ribot, a fermented milk, as a substitute for the buttermilk. This was back in 2011, before probiotics were cool, so we didn’t mention that substitution to anybody. It worked out so well though that sometimes we now make these with kefir.

I thoroughly documented my sister’s pancake-making process for both my future self and my brother in Australia. Her genius lies in room temperature ingredients, a careful hand when mixing, and time. These are lazy-weekend, home-reminiscing pancakes.

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Gravity-Defying Basic Buttermilk Pancakes

By charticus

  • 2 1/4
    cups flour (all-purpose in North America, type 65 in France)

  • 1 1/2
    teaspoons baking powder

  • 1/2
    teaspoon baking soda

  • 1/2
    teaspoon salt

  • 1 1/2
    tablespoons sugar

  • 2
    tablespoons melted butter (at room temperature)

  • 2
    large eggs

  • 2 1/2
    cups buttermilk (or lait ribot in France, or your own homemade version using vinegar)

  • 4
    cups very hot coffee

  • Lots
    of good maple syrup

View Full Recipe

For more on French food (sans white tablecloth), head here.

19 Très Inspiring, Très Dreamy French Interiors (+ Design Tips)

It’s France Week here at Food52 and there’s no shortage of French culinary delights to keep you sated in the coming days. But how about all of you Francophiles whose appetite for Gallic anything extends beyond the plate—more specifically, to the floors, the walls, and any objets d’art found within those parameters? Well, we’re here for you, too.

From the telltale Haussmannian flats of Paris to the warm hearths of the French countryside, there always seems to be an effortless blend of traditional and modern design elements that simultaneously feel livable, yet aspirational.

In the spirit of France Week, we’ve rounded up a range of interiors for your eye candy enjoyment, as well as easy ways to incorporate some of these details into your own living space. Of course, we also recognize that—as with much of French style—attitude and a certain je ne sais quoi can carry just as much weight as the material things. But that won’t stop us from trying.

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Come Explore the Relaxed, Unfussy Side of French Cuisine With Us
by Nikkitha Bakshani

If there were ever a time to indulge in the millennial pink trend

Our home for the next few days 💕 #Paris #gmgtravels #parisapartment #newyears #pink

A post shared by Julia Engel (Gal Meets Glam) (@juliahengel) on

When more is more: high ceilings, gilded mirrors, and casually puddled drapes.

Wood paneling has never looked so chic.

Long weekend light in the dining room at rue Bonaparte #boiserie #moody 📷 by @idhalindhag

A post shared by L'Art du Pied-à-Terre (@abkasha) on

We might not all be privy to this majestic view of la tour Eiffel, but wrought-iron balcony details and fresh flowers are definitely within reach.

For those who eschew the streamlined, minimal look so prevalent in contemporary design, may we suggest adding a tassel and trim to wherever your mood strikes?

Not even a rustic country manor’s fireplace will escape treatment from the color-loving French.

Accessorize with the bounty of the season (and any copper cookware you may have lying around).

If you’re a fan of moldings and casings, you’re going to LOVE the gilded variety.

Even greenhouses get bathed in color at a Normandy chateau.

Bring elements of jardin living indoors with free-swinging doors that let in plenty of natural light.

What would Napoleon do? Surely, he’d go bold with teal and gold accents, and ruffles galore!

Quintessential French details are showcased in elegant tones of white and cream. Plus, always say yes to herringbone floors.

Affordable indulgences like flowers can turn any room into a veritable still life.

Grey Sunday calls for home cocooning. And it's even better with beautiful flowers 🌺 from

A post shared by Bénédicte Mesny (@theparisiankitchen) on

Don’t be afraid of a white sofa (and with molding detailing like that, you won’t want to steal its thunder).

Mirrors not only give the illusion of expansive spaces, but an ornate one can serve as a focal point as well.

Childhood memories. In love with Parisian ceilings.

A post shared by Bénédicte Mesny (@theparisiankitchen) on

This stately sitting room proves over-the-top design doesn’t mean cluttered living.

A minty fresh home office gets an unexpected mod vibe with its rust carpeting.

When in doubt, decorate with classic blue and white dinnerware and the cutest dog you can find.

Waiting patiently for lunch to be served ✨🍽

A post shared by Frank Adrian Barron (@cakeboyparis) on

Okay, we’ve been focusing on non-kitchen spaces, but we had to stop here—a black kitchen? The stop-dead-in-your-tracks drama is simply too chic for words.

For more on our France Week coverage, head here.

Meet the Man Behind the Dinnerware at the Best Restaurant in the World

“We played in a band together,” ceramicist Jono Pandolfi—who designed a line of handmade dinnerware and serveware exclusively for our Shop—tells me matter-of-factly in his New Jersey studio. The other party in this “we” scenario is restaurateur Will Guidara. Along with his partner Daniel Humm, he’s behind New York City restaurants The NoMad, The NoMad Bar, and Eleven Madison Park. “We were called Hydrant.”

Unbeknownst to the pair, high school-aged Will and college-aged Jono were starting the beginning of a long creative partnership that would result in a collaboration on the tabletops of some of the world’s best restaurants. In fact, the world’s best restaurant, according to the annual list put together by industry experts.

Our exclusive line with Jono Pandolfi, including a set of 3 modern serving trays, a shallow serving bowl, and a smaller size of our platter.

Topping the 2017 list? Eleven Madison Park. An international panel of more than 1,000 chefs, food editors, and cookbook authors deemed the restaurant “the perfect partnership of outstanding hospitality and exquisite food in an iconic setting” where Will and Daniel “have put their lives into breaking down the walls between dining room and kitchen” for a “harmonious” experience.

And Jono Pandolfi’s handmade plates, platters, and bowls are all over that harmonious dining room.

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Jono's pieces on the tables of Eleven Madison Park.
Photos by City Foodsters, T.Tseng

Since opening his own studio in 2010 and landing on the tables of The NoMad (thanks to his longstanding friendship with Will), Jono’s name has grown in reputation, positioning him as a go-to ceramicist for celebrated restaurants who are relaxing the concept of “upscale dining.” At Eleven Madison Park, the focus is hospitality: a welcoming, inclusive experience where you don’t feel like you can’t drop a crumb on the table.

Atop earthy, textured clay and soft neutral glazes, their vibrant dishes are given a note of warmth, rather than the austere contrast of a white plate. That warmth translates to the experience as a whole—like you’re dining with friends as opposed to invited into an exclusive club.

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Putting the "hand" in handmade.
Photo by Kayla Ramsey/Gear Patrol

Jono likes to bring his chef clients to the studio where they can see his small (yet incredibly efficient) team at work, and come to understand the limitations of their output. His clients understand the strain of a specialty request, so Jono can stick to his roughly 50 molds for 50 different available shapes.

He’s not been without a handful of very specific commissions, though.

He sketches for me what he considers the most difficult request he’s been given, coincidentally by Eleven Madison Park: a two-piece tower, the top dish holding a delicately layered tiramisu and hiding a shallow dish of melted chocolate beneath. Jono’s creation added a dramatic, whimsical flair to the presentation (which we hear tasted great, too).

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Left: A sketch of what Jono considers his most difficult commission ever; Right: The dry erase board that keeps the team on track (see if you can find Food52!)

On the quietly industrious floor of the studio, thousands of pieces are fired and shipped to the likes of Ian Schrager’s new Public Hotel, the Waldorf Astoria Beverly Hills, and Jean-Georges, keeping the team extremely busy. Jono spends a limited amount of time selling directly to customers—our is the only shop he works with (lucky for us!)—because his output is limited, often requiring a lead time of six to eight weeks.

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The distant New York skyline out of Jono Pandolfi's New Jersey studio

However, Jono’s output capacity will dramatically increase very soon. The studio has a new kiln—one that took four months to build. I visited just a few days after the building permit for its operation came through, after a frustrating three-month long wait. “If you had been here last week, you would have met with a very bitter guy,” he says, but I got to see the giddy version of Jono, excitedly describing the kiln’s superiority to his existing ones in use: It gets hotter, fires and cools faster, is more energy efficient, and can run around the clock.

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The man himself.
Photo by Kayla Ramsey/Gear Patrol

When I asked about aspirations for other types of design, he fully admits that restaurant dinnerware is what supports the business and that has to remain his focus for the time being. “There’s an experimental side to me,” he says, one that is nurtured through his teaching at the Parsons School of Design, where the unbridled ideas of his Experimental Ceramics students keep his eyes and mind open.

He talks of designing architectural lighting and selling his pieces in boutiques, but for the time being, “My job is glazing and keeping my team happy.”

And happy they are, his team, who he laughingly compares to “the original Grateful Dead.” Like a band, but with pottery.

We caught Jono Pandolfi’s team in their throwing, firing, and glazing glory. Watch them go, below!

Video by Kyle Orosz

Watch This California-Based Blogger Bring A Simple, but Fancified Breakfast Tart to Life

Tart for breakfast? Heck yes! We partnered with siggi’s to share how to make one of our favorite Food52 breakfasts—a simple, not too sweet, and gorgeous tart—plus a conversation with the Toasted Pine Nut‘s Lindsay Freedman.

When company would come to stay at our house when I was a kid, my mother would wake early and tiptoe around the kitchen (trying not to wake the guests, asleep on the fold-out couch in the living room) while she made some kind of quiet but grand breakfast so they wouldn’t have to eat cold cereal. A real breakfast is so lovely and gracious after you’ve been traveling, often the first meal you eat when you “land,” so to speak—it’s a kind of baptism from one world (where you came from) to another (your host’s fold-out couch).

So when Lindsay Freedman, the Orange County, California-based blogger behind the Toasted Pine Nut, flew all the way out to New York to visit Food52, we knew we had to make her something good: a Yogurt and Berry Tart with a Pecan Crust, a recipe from longtime Food52 contributor and community member fiveandspice.

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Nuts + fruit + yogurt = <3.
Photo by Bobbi Lin

The tart couldn’t be easier to make: Blitz pecans in a food processor (or whack them to near-dust with a rolling pin), smush together with a touch of honey and a few tablespoons of butter, and press this crumbly mixture into a tart pan. Bake until toasty and golden. That’s the hard part. Really. That’s it. The whole process, including baking, won’t take you more than 20 minutes. (You could even do this the night before if, say, using a food processor before you’ve finished your first cup of coffee sounds jarring.) Top with big swooshes of yogurt and a veritable pile of fruit—and you’re done. It’s essentially yogurt with fruit and granola, but, as fiveandspice says, “fancified.”

As it turns out, it was the perfect thing to make with Lindsay, whose blog focuses on low-carbohydrate, gluten-free recipes. Lindsay started blogging as the Toasted Pine Nut when she realized there just weren’t a lot of appealing recipes to make with her husband, who, at the time, had been newly diagnosed with Type-1 Diabetes.

This tart in particular fits the bill: With a crust made only of nuts, a mere tablespoon of honey, and a bit of butter, and a “filling” that’s really just plain yogurt (though vanilla or fruit-flavored would be great too) topped with whatever fruit is in season, it’s very low-sugar, very low-carb, and has a lot of protein—enough to keep Lindsay, her husband, and their two young sons going through the morning.

Lindsay and her family have to think a lot about what they eat—to eat what’s right for them without getting sucked into the whorl of over-prescriptive “wellness.” Here’s what Lindsay keeps in mind:

Balance is key.

A mix of consciously-wholesome eating, fun, realistic goals and expectations, and a wide variety of foods makes eating interesting and enjoyable.

“All or nothing” is not how it works.

The good food/bad food mindset does more harm than good—and just isn’t truthful: No food is “good” or “bad.” And balance keeps everything in check.

Get the tart recipe and hear more of what Lindsay has to say in the video below:

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Yogurt and Berry Tart with a Pecan Crust

By fiveandspice

  • 1 1/2
    cups raw pecans

  • 1 to 2
    tablespoons honey

  • 2
    tablespoons unsalted butter, cold, cut into small chunks

  • 1
    cup (approximately) yogurt (preferably full-fat) — I think mascarpone cheese would also be yummy

  • 2
    pints or so fresh raspberries (you could also use other berries, or sliced stone fruit)

View Full Recipe

Breakfast tart? Heck yes! In partnership with siggi’s, makers of simple, traditional Icelandic skyr (made without much sugar, too), we’re thrilled to launch a series recipes, stories, and videos dedicated to the things we eat that make us feel good. (Psst: We love to switch up the yogurt and fruit combos in this tart—try vanilla yogurt + peaches or coconut yogurt + strawberries.)