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California Salad Pizza with Avocado and Crispy Prosciutto
Think New York slice on the bottom, California farmers’ market on top—this mash-up delivers the best of both coasts.
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This six-step (and somewhat healthy!) California salad pizza combines a classic East Coast–style crispy crust with fresh West Coast flavors—cool lettuce, creamy avocado, and salty prosciutto over a melty mozzarella base. It’s a lighter, fresher take on pizza night that still delivers plenty of cheesy satisfaction. After you make this one, try a few more reader favorites like my cacio e pepe pizza or this burrata pie to keep the pizza inspiration going strong.
Why You’ll Love This Recipe
- It’s fresh meets indulgent – Crisp lettuce, juicy tomatoes, and creamy avocado balance perfectly with melty mozzarella and salty prosciutto.
- Perfect for pizza night – A thin, crispy crust that stands up to toppings but still feels light and satisfying.
- Endlessly customizable – Swap in your favorite veggies, greens, or cheeses to make it your own.
Key Ingredients in This Recipe
- Avocado – The key to this salad-topped pizza is to find perfectly ripe avocados. One tip for finding that fresh avocado is to look under the stem; if it is green then the avocado is ripe and ready to eat, if it is brown then it is overripe. If the stem does not come off then it is not ready to eat and will probably still be hard. To get an avocado to ripen more quickly, put it in a brown paper bag and roll the top to close, or remove the stem.
- Pizza dough – My homemade pizza dough recipe gives you a thin, crispy crust for this pizza. Your favorite pizza dough recipe or store-bought dough can easily be used in this recipe. Just be sure to let the dough rise before using in the pizza recipe.
- Lettuce – I use a combination of romaine, butter lettuce and radicchio for the salad topping. The slightly bitter radicchio contrasts the crunch and subtle flavors of the crisp romaine and tender butter lettuce.
- Prosciutto – Strips of thinly sliced prosciutto broiled until crispy on both side adds a salty and crunchy element to this pizza. What is prosciutto exactly? It’s made by curing the whole hind leg of a pig.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For a perfectly crisp crust, preheat your pizza stone for at least 30 minutes—this mimics the intense heat of a pizza oven and prevents sogginess under the salad topping.
Swaps and Substitutions
- Pizza dough: Use store-bought dough or a pre-made crust if you’re short on time.
- Prosciutto: Substitute crispy pancetta or bacon.
- Lettuce mix: Any combination of crunchy greens works—little gem, iceberg, or spinach.
- Mozzarella: Try provolone, burrata, or shredded fontina.
Special Equipment
These are far and away my pizza essentials! To make the best pizza in an oven I recommend using the following:
- Pizza stone – To cook pizza evenly in the oven heat the pizza stone with the oven.
- Pizza peel – This makes it easy to transfer the pizza to and from the oven
- Wire cooling rack – This keeps the underside of the pizza as crispy as possible.
- Metal tray – Cut and serve pizza on a metal tray.
How to Make California Salad Pizza (Step-by-Step)
In a small bowl whisk together the lemon zest, lemon juice, mustard and sugar. Slowly whisk in the olive oil in a steady stream until an emulsion is formed. Season with salt and pepper.
Preheat oven to 500ºF with pizza stone set on a middle rack. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into two equal sections. Roll out the first into a circle and place on a sheet of parchment paper. The circle should be about 10″.
Drizzle olive oil over the pizza and add minced garlic. Rub the olive oil and garlic over the pizza from edge to edge. First, spread a handful of the onions over the pizza. Next, slide the pizza crust on the parchment paper onto pizza peel and use it to move the pizza to the pizza stone. Bake the crust for 5 minutes until the edges start to lightly brown.
Remove from the oven then sprinkle a cup of the mozzarella cheese over the pizza.
Return the pizza to the oven and continue to cook until the crust is golden brown and the cheese is bubbly. Remove the pizza from the oven and set aside. Then turn on the broiler. Arrange slices of prosciutto on a baking sheet in an even single layer and broil until crispy.
In a large mixing bowl add the lettuce and toss with the lemon vinaigrette. Add the tomatoes, cucumber and Pecorino Romano, then toss to combine. Use tongs to top the pizza with some of the salad mixture. Arrange sliced avocados all over the top followed by chives. Crumble half prosciutto over the top.
Repeat with the remaining pizza dough. Cut into equal slices and serve.
How to Serve California Salad Pizza
- Serve immediately so the hot crust and cool salad contrast beautifully.
- Add dressing sparingly so the greens stay crisp on top of the warm pizza.
- Slice the pizza before adding the salad for easier serving.
- Pair with a light white wine or sparkling water with lemon.
How to Store California Salad Pizza
- Pizza crust & cheese base: Store separately in the fridge for up to 2 days; reheat in a hot oven before adding salad.
- Salad topping: Best enjoyed fresh; the greens will wilt if stored.
- Lemon vinaigrette: Keeps in the fridge for up to 1 week.
- Prosciutto: Store crisped prosciutto in an airtight container and recrisp briefly in the oven if needed.
FAQ – Frequently Asked Questions
Can I make this California salad pizza without a pizza stone?
Yes—use a baking sheet. The crust won’t get quite as crisp, so you may need a few extra minutes of baking.
Can I prepare any parts of the California salad pizza ahead of time?
Yes! The vinaigrette, salad components, and prosciutto can all be prepped ahead. Bake the crust right before serving.
Do I dress the salad before adding it to the California salad pizza?
Lightly. Too much dressing will weigh down the greens—start with a small amount and add more if needed.
Can I grill the California salad pizza instead?
Absolutely. Grill the crust until charred and crisp, melt the cheese, then finish with the salad and avocado.
Other Recipes to Try
Looking for more pizza recipes to add to your weeknight rotation? Check out these delicious options below:
- Grilled Green Spring Veggie Pizza
- Confit Tomato Pizza with Burrata
- Cacio e Pepe Pizza
- American Taco Pizza
- Elote Pizza
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
California Salad Pizza with Avocado and Crispy Prosciutto
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Equipment:
- parchment paper, as needed, for cooking
Ingredients:
For the lemon vinaigrette:
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- ¼ cup extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the pizza:
- 1 recipe Homemade Pizza Dough
- 6 tablespoons extra-virgin olive oil, divided
- 3 cloves garlic, minced
- ½ cup thinly sliced red onions
- 2 cups shredded Mozzarella cheese
- 4 cups chopped lettuce of choice, I used combination romaine, butter lettuce and radicchio
- 1 cup halved cherry tomatoes
- ½ cup diced cucumber
- ¼ cup freshly grated pecorino Romano
- 1 medium Haas avocado, pitted and thinly sliced
- 1 teaspoon chopped chives
- 4 slices Prosciutto
Instructions:
For the lemon vinaigrette:
- In a small bowl whisk together the lemon zest, lemon juice, mustard and sugar. Slowly whisk in the olive oil in a steady stream until an emulsion is formed. Season with salt and pepper. The vinaigrette can be made ahead of time and kept refrigerated in an airtight container for up to a week.
For the pizza:
- Preheat oven to 500ºF (260ºC) with pizza stone set on a middle rack. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into two equal sections. Roll out the first into a 10" circle and place on a sheet of parchment paper.
- Drizzle two tablespoons of the olive oil over the pizza and 1 clove of the minced garlic. Rub the olive oil and garlic over the pizza from edge to edge. Spread a handful of the onions over the pizza. Slide the pizza crust on the parchment paper onto pizza peel and use it to move the pizza to the pizza stone.
- Bake the crust for 5 minutes until the edges start to lightly brown. Remove from the oven and sprinkle a cup of the mozzarella cheese over the pizza.
- Return the pizza to the pizza stone and continue to cook for another 7 minutes, until the crust is golden brown and the cheese is bubbly and lightly browned. Remove the pizza from the oven and set aside.
- Heat oven to broil. Arrange slices of prosciutto on a baking sheet in an even single layer and broil until crispy, about 1 minute.
- In a large mixing bowl add the lettuce and toss with 3 tablespoons of the lemon vinaigrette. Add the tomatoes, cucumber and Pecorino Romano, then toss to combine.
- Use tongs to top the pizza with ½ of the salad mixture. Arrange sliced avocados all over the top followed by chives. Crumble half prosciutto over the top.
- Repeat with the remaining pizza dough, so you have 2 salad-topped pizzas.
Notes:
For a perfectly crisp crust, preheat your pizza stone for at least 30 minutes—this mimics the intense heat of a pizza oven and prevents sogginess under the salad topping.
Nutrition:
Calories: 1827kcal | Carbohydrates: 131g | Protein: 56g | Fat: 126g | Saturated Fat: 32g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 71g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 3119mg | Potassium: 1842mg | Fiber: 18g | Sugar: 24g | Vitamin A: 36415IU | Vitamin C: 83mg | Calcium: 918mg | Iron: 12mg
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