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It's piled high with all your favorite toppings.

On pizza night, salad is often an afterthought. ("I should really eat a salad... before devouring this beautiful wheel of carbs and cheese!") This salad pizza is the best of both worlds, delivering the crusty goodness of a pizza and the freshness of a salad in one dish. It's pizza night without the guilt!

Using store-bought pizza crust (or a basic pizza dough recipe), you can simply stretch the dough and bake it flat on a sheet tray. Or take the presentation to the next level by baking the dough into the shape of a bowl, as Ree Drummond has famously done on The Pioneer Woman, her Food Network show. This recipe makes the best pizza bread bowl ever: Just place a metal 9-by-13-inch baking dish upside down on a sheet tray and drape the stretched dough over top. Brush it with oil and garlic salt and bake until it's golden brown and crispy on the outside while still chewy on the inside. Tearing a piece of this warm crust while crunching on the antipasti chopped salad inside will have you patting yourself on the back for throwing the most creative, delicious pizza night in a long time!

What kind of toppings go best on salad pizza?

Ideally, the ingredients for the salad take the place of all the meats, cheeses and veggies that you'd normally add to a pizza (with the addition of salad greens, of course!). Inspired by Ree's Antipasti Chopped Salad, we found that the crunch of fresh romaine, radicchio, a zippy Italian dressing and lots of marinated veggies, meats and cheeses, made the perfect salad pizza toppings.

12 to 16-oz. piece of refrigerated or homemade pizza crust

marinated artichokes, drained and halved

roasted red peppers, drained and chopped

small, fresh mozzarella balls (ciliegine or pearls)

This pizza crust can be baked flat on a large sheet tray as well!