It’s mid-July and you’ve probably already tried out every salad recipe. If so, we’ve rounded up a salad/pizza combo from Fired Pie that will help you mix things up a little bit.

If you decide to use fresh pizza dough, start with a 6 ½ inch dough ball, then hand stretch out to 11 inches with no rim, says Fred Morgan, co-owner of Fired Pie. “To cook, use a preheated pizza stone and bake in a 500-degree oven for 8 minutes. If you don’t have a pizza stone, use a pan or flip over a cookie sheet, which will take a few more minutes to cook.”

A couple of hot tips from Morgan: “Make sure the pizza and bacon are crispy and don’t overdress your salad.”

The Chopped Salad Pizza is a seasonal offering and will be on Fired Pie’s menu through August.

Chopped Salad Pizza

Ingredients

1 premade pizza crust (can use a 12-inch Boboli)

¼ tbsp. extra virgin oil olive oil

½ garlic clove, finely diced

1 tbsp. Parmesan cheese, grated

½ cup mozzarella

1 tbsp. gorgonzola cheese

2 oz. crispy bacon

2 oz. red onion

¼ cup tomato, diced

2 oz. hardboiled egg, chopped

2 oz. blue cheese dressing

3 cups iceberg lettuce, chopped

1 tsp. reduced balsamic glaze for topping

Pizza crust preparation

1. Brush the crust with the garlic and olive oil and spread mozzarella and parmesan cheese to ½ inch of edge of crust.
2. Bake the crust in the oven on a pre-heated pizza stone or a baking sheet for 8 to 10 minutes. Remove the pizza from the oven and cut into six slices.

Salad topping preparation

1. In a mixing bowl, add chopped iceberg lettuce, gorgonzola cheese, crispy bacon, red onion, diced tomato, chopped hardboiled egg and add blue cheese dressing.
2. Toss the salad and transfer to the center of the pizza crisp.
3. Drizzle 1 tsp. of reduced balsamic glaze on pizza.