Supreme Pizza Salad with Marinara Ranch

Ingredients

• 190 g (4 cups)chopped romaine or iceberg lettuce
• 1 tsp (5 ml)olive oil
• 75 g (½ cup), halvedcherry tomatoes
• To tastesalt and black pepper
• 15 slicespepperoni
• ½, thinly slicedgreen pepper
• ¼, thinly slicedred onion
• 35 g (¼ cup)sliced black olives
• 35 g (¼ cup)banana pepper rings
• 75 g (½ cup)mozzarella pearls or shredded provolone
• 10 g (2 tbsp)grated Parmesan
• 1 pinchcrushed red pepper flakes
• 120 ml (½ cup)ranch dressing
• 15 g (1 tbsp)tomato paste
• 1 tspdried oregano
• ½ tspgarlic powder
• 1 pinch, optionalsugar
• 1 tsp (5 ml)olive oil
• 1 tsp (5 ml)red wine vinegar or lemon juice
• As neededwarm water

Instructions

1. 1

   Blister the tomatoes

   Warm a drizzle of olive oil in a skillet over medium-high heat. Add the halved cherry tomatoes, season with salt and pepper, and cook for 3–4 minutes, until blistered and just beginning to soften. Remove from the pan and set aside.

2. 2

   Crisp the pepperoni

   Lay the pepperoni slices in a single layer in the same skillet over medium-high heat. Cook for 1–2 minutes per side, until crisp with curled edges, then transfer to a paper towel-lined plate.

3. 3

   Mix the dressing

   Whisk the ranch dressing, tomato paste, oregano, garlic powder, optional sugar, olive oil and red wine vinegar or lemon juice in a small bowl until smooth. If needed, whisk in warm water 1 teaspoon at a time until the dressing is thin enough to drizzle.

4. 4

   Toss the salad

   In a large bowl, combine the lettuce, blistered tomatoes, sliced green pepper and red onion, olives, banana peppers, mozzarella and crispy pepperoni.

5. 5

   Dress and finish

   Drizzle the marinara ranch over the salad and toss gently to coat. Sprinkle with Parmesan and crushed red pepper flakes, then season with salt and pepper to taste.

What is a supreme pizza salad?

This salad takes its cue from the familiar toppings of a supreme-style pizza: pepperoni, peppers, onion, olives and cheese. It turns those savoury, briny flavours into a fresh meal with crisp lettuce instead of a dough base.

The version here borrows from pizza-house flavours rather than a particular regional salad tradition. Blistered tomatoes and a ranch dressing sharpened with tomato paste make the pizza inspiration especially clear.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 22g protein, 19g carbs, 47g fat.

The lettuce, tomatoes and other vegetables provide most of the carbohydrates, while ranch, pepperoni, mozzarella and Parmesan contribute much of the fat. Pepperoni and the cheeses also supply protein, though the exact amounts depend on the brands used. Pair a portion with extra fresh vegetables or fruit if you want a more produce-focused plate.

Build the pizza flavours

Pepperoni: crisping it in the skillet concentrates its savoury flavour and gives the salad a crunchy contrast. Let the slices drain on paper towel so the excess fat does not weigh down the greens.

Briny toppings: black olives and banana peppers bring saltiness and tang, while mozzarella and Parmesan add creamy and savoury notes. Use mozzarella pearls or shredded provolone, as listed, for the cheesy element.

Blister the tomatoes

Tomatoes: halving them gives the cut sides direct contact with the hot pan. Cook just until blistered and beginning to soften, then take them out so they keep their shape rather than collapsing.

Get the dressing right

Marinara ranch: tomato paste, oregano and garlic powder give ranch a pizza-style flavour without needing to cook a separate sauce. Whisk until the paste is fully incorporated and no streaks remain.

Consistency: add warm water a teaspoon at a time. Stop as soon as the dressing pours easily from a spoon; too much water can make it runny and dilute the flavour.

Keep the greens crisp

Lettuce: use chopped romaine for a sturdy crunch or iceberg for a particularly crisp bite. Dry the leaves well after washing so the dressing clings rather than pooling at the bottom.

Tossing: add the dressing shortly before serving and turn the ingredients gently. This helps keep the lettuce crisp and the pepperoni from being buried beneath the heavier toppings.

Make it a meal

This salad is designed as a two-serving main, with cheese and pepperoni making it more substantial than a simple side salad. Serve it straight after tossing, while the pepperoni is still crisp and the tomatoes are freshly cooked.

For a larger meal, serve it with bread or a simple soup. If serving alongside other rich dishes, a lighter side such as fruit or plain greens can balance the table.

Recipe notes & tips

• Use a roomy skillet so the tomatoes can blister instead of steaming.
• Cook the pepperoni in a single layer to help it crisp evenly.
• Drain the pepperoni on paper towel before adding it to the salad.
• Whisk warm water into the dressing gradually to avoid thinning it too much.
• Dry the lettuce thoroughly before tossing it with the dressing.
• Dress the salad just before serving to preserve the lettuce's crunch.

Variations

• Add mushrooms: sauté sliced mushrooms in the skillet until browned before assembling the salad.
• Use provolone: swap the mozzarella pearls for shredded provolone, as suggested in the ingredient list.
• Make it spicier: add extra crushed red pepper flakes to the finished salad.
• Choose lemon: use lemon juice instead of red wine vinegar for a brighter dressing.
• Change the greens: use romaine for sturdy crunch or iceberg for a lighter, crisp texture.

Common mistakes to avoid

• Crowding the tomatoes: they can steam instead of blistering, so cook them in a single layer.
• Overcooking the tomatoes: remove them as soon as they blister and begin to soften to keep their shape.
• Skipping the paper towel: draining the pepperoni helps keep excess fat out of the salad.
• Adding too much water: thin the dressing a teaspoon at a time and stop once it drizzles.
• Dressing too early: toss just before serving so the lettuce stays crisp.

How to store

For the best texture, store the undressed salad, dressing and cooked pepperoni separately in airtight containers in the fridge and assemble within 2 days. Once dressed, the lettuce softens, so eat leftovers promptly; the pepperoni can be briefly crisped in a dry pan before serving.

Frequently asked questions