Salad Topped Pizza in Honor of Mom


styling and photo by Heather Carlucci-Rodriguez

Every Mom loves salad. And kids of all ages love pizza.

I’m thinking it’s the perfect union for a simple Mother’s Day meal. Kids and Dads can have a farm to table adventure preparing this one.

Mom will admire their efforts and taste the difference.

For inspiration for a Mom’s Day idea,  I headed to Sport Hill Farm in Easton, CT to see what farm gal Patti Popp had in the way of early spring greens.

My favorite  (and so generous) recipe writer and friend, Melissa Roberts, suggested a salad/pizza combo when she tasted the tender, faintly peppery arugula and mild chives.


She created a salad topper for a super easy and clever pizza creation just for Kosher Like Me!

Patti’s family farm, located a couple of miles north of the Merritt Parkway at exit 46, boasts a well stocked farm stand open daily, 9-6.

While most of the harvest comes from the neatly ordered rows visible from the barn, Patti also stocks seasonal heirloom apples and pears from a nearby orchard (you’ll have to wait ’til Autumn), and a handful of artisanal product from talented local producers.

Her “girls” (read, hens) provide  just laid eggs, if you are lucky.

At least 30 varieties of veggies are grown at this certified organic farm, including a vast range of greens (think arugula, red leaf lettuce, kale, swiss chard) and other tasty staples like leeks, onions, garlic, potatoes, tomatoes and corn.

Get in touch with the growing season in your community, go meet your local farmer and plan your meals around what is growing this week.

 Mom will be so impressed.

In addition, Sport Hill Farm is the site for campers participating in Unquowa Summer Farm Camp, offers a 21 week CSA (June-October), and has two great private event spaces available to rent.

No stilettos allowed!

About Melissa Roberts:

A recent Westport transplant from New York City, Melissa was a food editor at Gourmet developing and testing recipes in the magazine’s test kitchen. She was also a cook and stylist in the Food Network’s kitchen. Melissa now freelances as a recipe tester and writer for various magazines and websites including Bon Appetit, Health, Real Simple,, and ctbites.

Arugula Pizza with Lemon Honey Vinaigrette. Recipe by Melissa Roberts


Arugula Pizza with Lemon Honey Vinaigrette. Recipe by Melissa Roberts

A chewy, crisp crust makes a great vehicle for a pizza topping of lightly dressed peppery greens and fresh goat cheese . A final drizzle of honey ties the intense flavors--lemony, spicy, and creamy--all together. Liz and I debated the merits of a grilled vs. a baked crust. While I love the way the intense heat of the grill puffs, crisps and chars the dough, Liz finds char a turn off and preferred the more evenly baked oven version. Below are instructions for how to do both so you can decide for yourself.


  • 1 lb store bought pizza dough, thawed if frozen
  • All purpose flour for dusting
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. extra virgin olive oil plus more (about 2 tsp.) for brushing dough
  • 1 Tbsp. plus 1 tsp. honey
  • ½ tsp. kosher salt
  • 3 oz (about 6 cups) arugula
  • 4 oz fresh goat cheese
  • Small handful fresh chives
  • Freshly ground black pepper


  1. Prepare gas grill for cooking over moderate heat. Lightly oil rack. Preheat burners on high, covered, 5 minutes, then reduce to medium.
  2. Meanwhile, in a bowl, whisk together lemon juice, 1 tsp. honey and salt until salt dissolves, then add oil whisking until combined.
  3. Dust dough with flour, then transfer to a lightly floured work surface. Pat dough evenly with your fingers and stretch into an 11 inch round, re-flouring fingers if necessary (If dough is uncooperative and keeps stretching back, leave it alone for a few minutes to rest.) Slide dough onto a large baking sheet and brush top with about 2 tsp. olive oil.
  4. Slide dough from baking sheet onto the middle of grill rack (if it doesn’t come off sheet easily simply pick it up and place it on grill). Grill crust, covered, until underside is golden brown, about 2 minutes. Flip over with tongs and grill 2 minutes more. Transfer crust with tongs to a cutting board.
  5. Toss arugula with vinaigrette and arrange over crust. Crumble goat cheese over salad and using scissors, snip some fresh chives on top. Drizzle remaining 1 Tbsp. honey over and top with a healthy grind of black pepper. Cut into slices and serve immediately.


Cook’s note: Pizza crust can also be baked in the oven. Arrange oven rack in lower third and put a large baking sheet on rack. Preheat oven to 500F. Stretch dough on a large piece of parchment using flour as necessary. Place dough with parchment on a large baking sheet and slide onto hot baking sheet in oven. Bake until crust is deep golden, 12 to 15 minutes.


  1. Hi Liz – We met at Patti’s brunch… happy to find your blog. This looks delicious, now if I could just get the kids and husband to make it instead of me!

  2. Can’t wait to try this recipe! Hard to find good pizza in Chicago, it took over 25 years to get used to deep-dish! This arugula-topped pizza is what we’ll be having on Sunday.

    • You will love this one. The honey and goat cheese are just fantastic against the sharp arugula. Let me know how you like it and Happy Day!

  3. Liz, This looks great, you can almost taste the freshness ..and yes we can hint to the kids to make it for us moms…
    Happy Mother’s day

  4. You have inspired me to take a ride up and see the farm for myself! Now if I can inspire my family to cook for me, it would be a home run Mother’s Day for sure.
    What a dynamo team you and Melissa make! Thanks to both of you!

    • So glad you will head over to meet Patti and see her wonderful farm. You will never shop in a supermarket again once you taste her crops! And yes, I am honored to work with Melissa.

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