Name: Louie's Pizzas Premium Toppings Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 6 cups fresh mixed greens (baby arugula, baby spinach, butter lettuce); 1 cups warm cooked quinoa; 8 oz smoked salmon, thinly sliced; 10 pieces grilled marinated shrimp (peeled, deveined); 4 oz prosciutto (thinly sliced); 1 cups heirloom cherry tomatoes, halved; 1 cups mini roasted beets, quartered; 1 pieces avocado, sliced; 0.5 cups pickled red onions; 0.5 cups candied walnuts, roughly chopped; 6 pieces fresh figs, halved (or dried figs soaked briefly); 0.75 cups crumbled goat cheese; 0.5 cups shaved Parmigiano-Reggiano; 0.5 cups microgreens or fresh basil leaves; 3 tbs extra-virgin olive oil; 2 tbs white balsamic vinegar; 1 tbs honey; 1 tsp Dijon mustard; 1 tbs lemon juice (fresh); 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper

Method

Base (for serving / substrate)

Place 6 cups mixed greens evenly across a large serving platter or divide among 4 individual plates. Spoon 1 cup warm cooked quinoa in small mounds over the greens to provide body and texture.

Premium Protein Toppings

Prepare smoked salmon

Arrange the 8 oz thinly sliced smoked salmon in delicate folds across one section of the greens so it remains visually appealing and easy to serve.

Grill shrimp

Toss 10 peeled, deveined shrimp with 1 teaspoon olive oil and a pinch of salt and pepper. Heat a grill pan or skillet over medium-high heat and grill 1–2 minutes per side until opaque and charred at the edges (about 3–4 minutes total). Allow to cool slightly, then place shrimp atop the salad.

Arrange prosciutto

Drape 4 oz thin prosciutto in ribbons across the platter near the other proteins so guests can choose their preferred combination.

Premium Vegetable & Fruit Toppings

Prepare tomatoes & beets

Halve 1 cup heirloom cherry tomatoes and scatter across the greens. If beets are not pre-roasted, roast whole baby beets at 400°F (200°C) tossed in 1 teaspoon olive oil, wrapped in foil for 30–40 minutes until tender; cool, peel and quarter 1 cup roasted beets and add to the platter.

Slice avocado

Halve and pit 1 avocado, slice thinly and fan the slices; place around the platter to avoid browning. Lightly squeeze remaining lemon juice (about 1 teaspoon) over the slices to preserve color.

Add pickled onions, walnuts & figs

Scatter 1/2 cup pickled red onions for acidity, 1/2 cup chopped candied walnuts for crunch and sweetness, and 6 halved fresh figs in groups to create visual contrast.

Cheese & Garnish

Crumble 3/4 cup goat cheese in small clusters across the salad and shave 1/2 cup Parmigiano-Reggiano over the top. Finish by sprinkling 1/2 cup microgreens or torn basil leaves for freshness and aroma.

Dressings & Finishing Touches

Make vinaigrette

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs white balsamic vinegar, 1 tbs honey, 1 tsp Dijon mustard, 1 tbs fresh lemon juice, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified.

Just before serving, drizzle the vinaigrette evenly over the assembled toppings (about 2–3 tbs per platter) so the greens remain crisp. Optionally serve any extra dressing on the side.

Give the platter a final gentle toss or leave composed for a composed presentation. Serve immediately so warm quinoa and shrimp contrast with cool greens and delicate toppings.