“This Salad Literally Tastes Like a Pizza”: Emily English Shares Viral High-Protein ‘Pizza Salad’ Recipe

A classic Friday night pizza might be the ultimate comfort food, but it often comes with a side of guilt. That’s why food expert Emily English has gone viral with her inventive take on the popular dish: a ‘pizza salad’ that promises all the flavour with a fraction of the calories.

Emily, 29, shared her recipe with her 1.7 million Instagram followers, unveiling a dish that delivers just 543 calories and a hefty 48 grams of protein. Her version of the fan-favourite pepperoni pizza swaps the crust for roasted vegetables and a garlic herb dressing, creating a healthier twist without sacrificing taste, according to The Mirror US.

“Pizza salad with garlic herb dressing,” Emily wrote in her post. “When I tell you this salad literally tastes like a pizza.” She encouraged followers to customize their salad just as they would a pizza, saying, “Exactly the same way you would choose your pizza toppings, feel free to add in your favourite toppings INTO the salad to recreate the classic flavours. Freestyle extra toppings you love — olives, tuna, capers, or whatever your go-to pizza order is.”

To make the recipe, Emily advises preheating your oven or air fryer to 200°C (fan). Then, chop up aubergine, cherry tomatoes, and red pepper, mixing them with slices of pepperoni, oregano, garlic granules, and a pinch of salt.

@emthenutritionist

Pizza salad with garlic herb dressing 
When I tell you this salad literally tastes like a pizza. Complete with a garlic and herb dressing that is reminiscent of the classic dip. Exactly the same way you would choose your pizza toppings, free to add in your favourite toppings INTO the salad to recreate the classic flavours. Feel free to freestyle extra toppings you love, olives, tuna, capers, or whatever your go-to pizza order is. To serve 1 543 kcal 48g protein 1/2 small aubergine, diced handful cherry tomatoes 1/2 red pepper 1/2 tsp oregano and 1/2 tsp garlic granules 20g sliced pepperoni 35g slice sourdough, cut into dice Little grating parmesan Handful of basil 30g shredded mozzarella 80g shredded chicken breast Garlic herb dressing 2 tbsp thick yoghurt pinch oregano pinch garlic granules salt and pepper 1 tsp white vinegar optional toppings: swap chicken for tuna or prawns, and add artichokes, olives, capers etc. Whatever pizza topping you like! Method
Preheat your air fryer or oven to 200°C fan. Toss the diced aubergine, cherry tomatoes, red pepper and pepperoni with oregano, garlic granules and a good pinch of salt. Spread into your air fryer basket or onto a baking tray. Roast for 12–15 minutes in the air fryer or 18–20 minutes in the oven, until softened, sticky and slightly caramelised. Scatter the diced sourdough and a little grating of parmesan over the top, then return to roast for another 4–5 minutes until the croutons are crisp and golden. While that’s roasting, stir together the yoghurt, garlic powder, oregano, vinegar, salt and pepper for the garlic and herb dressing. Add a splash of water if you want a looser consistency. Once everything is out of the oven, toss through the fresh basil, shredded mozzarella and cooked chicken so the warmth starts to melt everything together. I also added artichokes! Serve warm with a generous drizzle of dressing. #healthyfood #easyrecipes #salad

♬ original sound – Emily English

The mixture is roasted in the air fryer or on a baking tray for 12 to 15 minutes, until everything is slightly sticky and caramelised. After that, Emily suggests scattering diced sourdough and a little grated parmesan on top, then returning the dish to the oven for another 4 to 5 minutes until the croutons are golden and crisp.

Meanwhile, whip up her signature garlic herb dressing by mixing yoghurt with garlic powder, oregano, vinegar, salt, and pepper. Add a splash of water if you prefer a thinner consistency.

To finish, sprinkle shredded mozzarella and fresh basil over the warm ingredients. Emily also recommends tossing in cooked chicken and artichokes if desired, noting that the residual heat will “melt everything together.”

With pizza cravings satisfied and the nutrition box ticked, Emily’s pizza salad might just be the perfect weekend dinner hack — indulgent in taste, but guilt-free on the plate.

“Serve warm with a generous drizzle of dressing,” she added.

Emily’s recipe ingredients

For the pizza salad:

• Half a small aubergine, diced
• A handful of basil
• Half a teaspoon of oregano
• Half a teaspoon of garlic granules
• A handful of cherry tomatoes
• Half of a red pepper
• Sliced pepperoni, 20g
• Sliced and diced sourdough, 35g
• Sprinkle of parmesan cheese
• Shredded mozzarella, 30g
• Shredded chicken breast, 80g

For the garlic herb dressing:

• Two tablespoons of thick yoghurt
• Pinch of oregano
• Pinch of garlic granules
• Salt and pepper
• One teaspoon of white vinegar