Friday is pizza night. I’m not talking about the pizza you call and get delivered or, going out to eat with the kids pizza (not that there is anything wrong with that). Friday night we do pizza night at our house! This week, I am thrilled to bring you a new fun twist on pizza: Cobb Salad Pizza.

I eat a lot of carbs thanks to all the recipe testing that I do. Going to the gym is not only a necessity for my back but also the waistline. I feel guilty every time I eat them too. Good thing I mostly keep carbs at bay during lunch. By looking at my Instagram feed, you’d think all we eat is carbs! Not really… but I do test a lot of carb heavy recipes and baking items. I also test recipes on Thursday nights during our breakfast night! Back to the pizza. The pizza came from this salad I ate… 4 months ago! Seriously. I hold ideas in my head for that long… and much longer. I loved the toppings on it so much that I barely touched the lettuce!

cobb salad pizza on a wooden plate from the side

I know there are many ways to make a Cobb Salad. This is my ideal version. Swap out the lettuce…. put it on a pizza…and it’s Cobb Salad Pizza!

cobb salad pizza sliced on a wooden board

You can switch up the ingredients for your favorite ones, use butter lettuce instead of hearts of romaine, even put arugula on it. Whatever you do, do not omit the hard boiled egg and bacon… they are staples!

Take a load of this bite. The pizza is secondary… but the dough… oh.the.dough. Delicious. And the crust you say? Worth fighting for.

Cobb Salad Pizza

Print Recipe

This pizza is for the topping-lover in all of us. Sweet, salty and the unexpected is all that forms this pizza. Don’t worry, the crust is so amazing you’ll begin stealing someone else’s.

Author: Laura Fuentes – SuperGlueMom
Prep Time: 2 hours
Cook Time: 30 mins
Total Time: 2 hours 30 mins
Yield: 4

Ingredients

Dough:

1 ⅛ cups warm water (about 120F)
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt

Pizza

1 cup favorite pizza sauce
1 ½ cups mozzarella
4 slices of bacon, cooked and chopped
4 hard boiled eggs, chopped
½ cup frozen corn
⅓ cup black olives, sliced
¼ cup blue cheese, crumbled
2–3 romaine lettuce leaves, shredded

Instructions

Dough:

In a small bowl, combine warm water, yeast, honey and olive oil. Give it a mix with a spoon and let it sit for about 10 minutes for the yeast to activate. Once you see about 1-2 inches of “froth” the yeast is ready.
In a large bowl, or the bowl of your stand mixer, add the flour and salt. Mix it well. Slowly add the frothy water and mix it, either with your hands or the paddle attachment, until you can form a “dough” ball.
Dust your countertop with flour and transfer the dough out of the bowl. With your hands, give it a thorough quick knead. The dough shouldn’t be super sticky or rock hard. Good pizza dough should have a “brand new play-dough” consistency.
If the dough is “sticky” dust more flour and fold it in.
Rub the same bowl with olive oil then place the dough inside, give it a turn or two so it’s also coated with olive oil. Cover with plastic wrap or a clean kitchen towel and place in a warm spot to rise for about 1 to 1 ½ hours.
After dough has risen, punch it down. Transfer it to a floured surface and knead it a couple of times to form a large ball of dough. Divide dough in two even portions.
If using a baking sheet, preheat oven to 375F. If you have a pizza stone, preheat oven to 475F with the pizza stone inside.
Using a rolling pin, roll out one of the balls of dough on to a floured surface. Transfer it to a floured baking sheet or pizza paddle if using a stone.
Spread pizza sauce on the dough base, leaving a ½-inch border all the way around. Layer cheese over the sauce and begin to distribute your toppings.
On a baking pan: bake for about 25 minutes, until edges are golden and have risen.
On a pizza stone: bake for 12 minutes, until the edges are golden and have risen.
Repeat this process with the second pizza.

Equipment

Pizza Stone

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baking sheet

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Notes

Whole-wheat Four: I wouldn’t go more than 50/50 whole wheat to white flour ratio on this pizza. Anything higher and it comes out too dense (without adding gluten or changing yeast quantity). I make this with freshly ground wheat flour just fine as well.

Cobb Salad Pizza