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salad pizza on a green platter.

Rustic Napolese Salad Pizza

Rustic salad pizza is a dream of farmer's market fruit and leaves piled onto a soft and fluffy pizza base with a crispy bottom and the sweetest and tangiest onion jam to bring the whole thing together. And it's all topped with creamy buffalo mozzarella.
Course Dinner
Cuisine Italian
Keyword Pizza, Salad Pizza
Prep Time 10 minutes
Cook Time 20 minutes
Dough Proving 30 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 207kcal
Author Debs


  • 1/2 quantity of Easy Italian Pizza Dough
  • 1/4 cup onion jam
  • 2 peaches thinly sliced
  • 6 chargrilled marinated artichokes
  • 6 slices prosciutto
  • 10 sprigs lemon thyme leaves picked
  • 1 ball buffalo mozzarella
  • 1 bunch basil
  • 2 cups mixed salad leaves
  • 2 Tablespoons balsamic vinegar


  • Preheat the oven with a pizza stone to 400f
  • Make pizza dough according to recipe. Split dough and freeze 1/2 for later.
  • Roll or press the dough into a circle about 1/4 inch thick. Leave a 1/4 inch border around the edge that you don’t press down. This forms the lovely fluffy crust.
  • Spread the onion jam over the centre of the base, leaving the crust bare. Top the pizza with the thinly sliced peaches, marinated artichokes, prosciutto, thyme leaves and mozzarella.
  • Bake the pizza for about 15 minutes, until the crust is golden, fluffy and crispy on the bottom. Top with the fresh basil leaves and any salad leaves you have.
  • Drizzle with balsamic vinegar and serve.


Make sure that the balsamic vinegar is of a very good quality, or use a balsamic reduction if you have it. To make your own balsamic glaze, boil 1 cup of vinegar until it’s thick and the consistency of runny honey, about 5 minutes.