Recipe by Dorit Teichman

Tostada Salad Pizza

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Dairy Dairy
Easy Easy
2 Servings
20 Minutes

Crispy pizza and crunchy salad rolled into one warm, satisfying, and hearty dish! These flavors are truly delicious together, it can easily become a new family favorite! Yields 1 to 2 servings.


Tostada Salad Pizza

  • 3 small tortillas (I used Del Campo)

  • 1/4 cup canola oil, for frying

  • 1 (9-inch) round store-bought pizza crust

  • 1/2 cup refried black beans

  • 1/3 cup mozzarella and/or cheddar cheese, shredded

  • 1 cup (1/4 head) shredded iceberg lettuce

  • 3 tablespoons ranch dressing

Pico de Gallo

  • 3 tomatoes, diced

  • 1/4 purple onion, finely diced

  • 1/2 jalapeno, cored and finely diced

  • 1/4 cup cilantro, chopped


Prepare the Tostada Salad Pizza


Cut tortillas into thin strips. Heat oil in a frying pan over medium-high flame. Carefully add tortilla strips and fry for one to two minutes until golden brown. Remove and drain on paper towel to remove excess oil.


Preheat oven to 375 degrees Fahrenheit or as per pizza crust package instructions. Place crust onto baking sheet and spread with refried beans, then sprinkle with shredded cheese. Bake for seven minutes or as per crust instructions.


While pizza is cooking, prepare pico de gallo. Combine tomatoes, onion, jalapeno, cilantro, salt, and lime juice in a medium bowl and toss until well combined. Set aside.


When pizza is ready, carefully top with shredded lettuce. Spoon the pico de gallo over lettuce, then drizzle with ranch dressing. (Use a squeeze bottle for easier drizzling!) Sprinkle generously with tortilla strips.


Photography by Heather Winter Props provided by Z Gallerie

Tostada Salad Pizza

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