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Pizza Night! Nacho Pizza with Salad

Active Time: 30 minutes / Cook Time: 15-20 minutes / Total Time: 45 minutes

Makes 4 servings

Pizza Night! Nacho Pizza w Salad.JPG


  • For the crust:
    • 2 large eggs
    • 1 1/3 cups cornmeal, preferably medium grind
    • ½ cup scallions, thinly sliced
    • 1 garlic clove, very finely minced
    • ½ cup water
    • 2 teaspoons chili powder
    • 1 teaspoon cumin
    • ¼ teaspoon fine sea salt
  • For the toppings and salad:
    • 1 cup refried beans, black OR pinto
    • ½ cup salsa, divided
    • 1 cup shredded Tex-Mex blend OR pepper Jack cheese
    • 3 cups shredded romaine lettuce
    • 5 cups mixed greens
    • 1 cup halved cherry OR grape tomatoes
    • 1 cup chopped cucumber
    • 1 ripe avocado, halved, pitted, and thinly sliced, divided
    • ¼ cup diced red onion, divided
    • ¼ cup chopped cilantro, divided
    • ¼ cup Orange Basil Vinaigrette (If you did not make this on Prep Day, see the Other tab for the recipe.)


  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Set aside.
  2. Beat the eggs in a medium bowl. Mix in remaining crust ingredients until wellcombined. Spread evenly on the baking sheet into an approximately 9 x 11-inch oval (a silicone spatula or off-set spatula will make this easier). Bake the crust until lightly browned, about 10 minutes.
  3. While the crust bakes, stir together the refried beans and ¼ cup salsa; it’s fine to use the bowl from the crust. (The beans may be easier to work with if you heat them first; the microwave is fine for this.)
  4. Spread the bean and salsa mixture evenly onto the crust to within ½” of the edge. Sprinkle with cheese. Bake 5 minutes, or until the cheese is melted.
  5. Top the pizza with 2 cups romaine lettuce, the remaining ¼ cup salsa, ½ of the avocado slices, 2 tablespoons red onion, and the chopped cilantro. Cut into 8 pieces.
  6. In a large bowl, toss together the remaining cup of romaine with the mixed greens, tomatoes, ½ cup avocado slices, and 2 tablespoons red onion.
  7. Serve 2 pieces of pizza per person for dinner, along with 2 cups of salad per person. Drizzle each salad with 1 tablespoon vinaigrette.
  8. Package remaining pizza, salad, and dressing in airtight containers for lunches tomorrow. Refrigerate until needed.