pizza side dishes

33 Best Side Dishes For Pizza You Must Try

Pizza is a favorite fast food for all ages, from little kids to older grandparents. Originally from Italy, pizza was known as a poor man’s food, but it quickly grew in popularity around the world, and now it’s loved by all, even the richest of the rich. 

The original pizza of tomato and mozzarella is still a popular option today, but there are now various toppings to choose from. Regarding the pizza bases, everyone has their preference and the opinion of whether the thick and more bread-like base is better than the thin and crispy one is still debated. But whatever the preference, it’s a popular fast food and a great option to order or make when entertaining friends. 

Not sure what to serve with pizza, or what goes well with pizza? Here are my suggestions for some great light-style sides with pizza that taste great on the side.

Here’s What To Serve With Pizza:

#1. Beet Salad with Balsamic Dressing

This is the perfect side to serve with your pizza. Every mouthful is delicious, with the beetroot’s earthy taste, crunchy sweet apple, creamy cheese, peppery arugula, and punchy balsamic dressing. 

The beetroots are roasted whole until tender and chopped up and tossed with the rest of the ingredients and then dressed with the balsamic dressing. Remember to dress the salad just before serving. 

Recipe: wellplated.com

#2. Lemon Butter Broccolini

Not sure what to eat with pizza? Why not try this broccolini side, its a one-tray wonder and so simple to prepare. The broccolini is tossed in olive oil, salt, pepper, and fresh garlic. 

The broccoli stems are spread out on a baking tray to ensure the broccolini is roasted and not steamed.  The broccolini is roasted for about 15 minutes; the butter is added and returned to the oven until the butter has melted.

The broccolini is finished with some lemon juice and tossed until evenly coated in the lemon butter. 

Recipe: realhousemoms.com

#3. Caesar Salad Recipe

You can eat this salad on its own it’s so good, or you could serve it as a side with your pizza. The dressing makes this salad with its subtle hint of anchovy. The crisp lettuce leaves and croutons are tossed in a generous amount of dressing and finished with lashings of parmesan shavings. 

The dressing can be made ahead of time for the flavors to marry and develop. Be sure to dress the salad just before serving to ensure the leaves and croutons stay crisp, and serve the salad with wedges of lemon to be squeezed on as desired. 

Recipe: spendwithpennies.com

#4. Veggie Skewers

I love this way of serving vegetables; it’s different, fun, and colorful. And the combination of grilled Mediterranean vegetables drizzled with balsamic glaze is delicious. The vegetables are chopped into 1-inch pieces and skewered, alternating in colors. 

The vegetables are brushed with herb oil and placed on the grill until cooked, and be sure to turn them so they evenly color. The skewers are finished with a drizzle of sweet balsamic vinaigrette.

Recipe: theforkedspoon.com

#5. Traditional Greek Salad

One of my favorite sides of all time is a Greek salad. It doesn’t have lettuce leaves, so every mouthful is full of delicious flavors. 

The tomatoes, cucumber, and red onion are chopped and seasoned with salt and dressed with olive oil, red wine vinegar, and a sprinkling of dried oregano. The olives and feta are added, drizzled with olive oil, and finished with a sprinkle of oregano.

Recipe: savortheflavour.com

#6. Balsamic Garlic Grilled Mushroom Skewers

Mushrooms are great served on a pizza; if not on the pizza, why not serve them on the side? These skewers are great; the mushrooms are meaty with a great smokey flavor from the grill. The mushrooms are sliced thick and marinaded in soy, balsamic vinegar, fresh thyme, and garlic. 

The mushrooms are popped onto a skewer and grilled on a hot grill. Be sure to soak your wooden skewers to prevent them from catching light and burning. Make a few of these; I promise they’ll be popular with your friends. 

Recipe: closetcooking.com

#7. Rocket Salad with Balsamic Dressing and Shaved Parmesan

Sometimes the simplest salads are the best, and this is one of those salads. Who would think a salad could be so good with just three ingredients? This salad can also be served on the pizza; I love rocket and parmesan on almost all pizza. 

The key to this salad is to have great ingredients, like aged parmesan and good quality balsamic vinegar. Be sure to dress the salad just before serving to prevent the wilting of the rocket leaves.

Recipe: recipetineats.com

#8. Grilled Veggies With Chimichurri Sauce

The choice of vegetables is key to making this a fantastic side. Be sure to choose vegetables that will benefit from the grill, like the ones used in this recipe. The vegetables aren’t marinated before grilling but rather marinated after grilling with a delicious chimichurri sauce. 

The chimichurri sauce can be made ahead of time so that the flavors can develop and marry. All the ingredients are simply popped into a blender and pulsed until roughly chopped and combined; the consistency should be similar to a pesto. 

Once the vegetables have been grilled, the chimichurri is generously spooned over.

Recipe: foodiecrush.com

#9. Edamame Crunch Salad with Sesame Cashew Lime Dressing

This salad is full of crunch and with the most delicious sesame and lime dressing. The dressing should be made first so the flavors can infuse; the ingredients are simply blended all together and set aside. 

All the salad ingredients are prepared and chopped, and the salad is dressed just before serving- to ensure the vegetables’ crunch and texture. 

Recipe: plantbasedrdblog.com

#10. Roasted Mini Peppers

These roasted peppers will complete any meal and are really simple to make. The peppers are halved, tossed with olive oil, garlic, salt, and pepper, and popped on a baking tray. They are roasted in a hot oven for about 20 minutes until they are slightly charred and soft. 

The peppers are best served hot out of the oven with freshly chopped herbs sprinkled over.

Recipe: whatmollymade.com

#11. Tuscan Artichoke Salad

I love this salad, it’s filled with artichokes, grilled peppers, chickpeas, and cherry tomatoes, and the best part is there is no lettuce! Every mouthful is guaranteed to be delicious. 

The salad ingredients are tossed in a herb vinaigrette, made with olive oil, red wine vinegar, maple syrup, and fresh herbs, and some parmesan shavings. The perfect salad to serve with pizza of your choice.

Recipe: asimplepalate.com

#12. Vegetable and Halloumi Kebabs

These skewers may take a bit of time to prepare, but they are so easy to cook and very tasty. They are the perfect sides for pizza and to impress your friends. First, if you use wooden skewers, be sure to soak them in water. 

The courgettes are cut into ribbons, the red peppers and halloumi are cut into cubes, and the cherry tomatoes are kept whole and threaded onto the skewers. This can all be done ahead of time, so all that needs to be done is the cooking.

The skewers are placed under a hot grill to cook and turned every minute or so. Serve the skewers hot from the grill to avoid squeaky cheese.

Recipe: hungryhealthyhappy.com

#13. Broccoli Slaw

This is a great go-to summer salad and one of the better options of pizza sides I have suggested. It’s deliciously creamy, with great texture from all the raw ingredients, and tasty with the pop of sweetness from the dried cranberries and a subtle nutty flavor from the sunflower seeds. 

I also love the addition of apple in this recipe; it adds more flavor and crunch to the recipe. The ingredients are chopped and tossed in a dressing made up of mayonnaise, mustard, and honey and seasoned well with salt and pepper.

Recipe: kristineskitchenblog.com

#14. Garlic and Parmesan Roasted Asparagus

This asparagus recipe is delicious and a one-tray wonder. The asparagus is rinsed and trimmed to remove the woody ends. The baking tray is lined with tin foil, and the asparagus is spread out in a single layer. 

The asparagus is drizzled with olive oil, then seasoned with salt and pepper, sprinkled with garlic, and grated parmesan cheese. The tray is placed in a hot oven and roasted for about 8 minutes; if the asparagus is slightly thicker, they might need a little longer in the oven. 

The asparagus is served hot from the oven with the pizza of your choice. 

Recipe: iamhomesteader.com

#15. Lentil Salad

This lentil salad happens to be vegan, but trust me, it’s still tasty with a Mediterranean flare. The lentils can be tinned, or if you choose to cook your own, be sure they have cooled down before making this salad. 

The lentils are combined with chopped tomatoes, cucumber, olives, and fresh herbs. The vinaigrette of mustard, honey, vinegar, and olive oil is whisked together and poured over the salad in a separate bowl. 

The salad is tossed until well combined and evenly coated with dressing. Serve the salad with a garnish of chopped fresh herbs and enjoy with your pizza.

Recipe: apinchofhealthy.com

#16. Lemon Parmesan Stuffed Artichoke Bottoms

I love anything with artichokes, and this recipe is perfect as you can make them in advance before your get-together. The stuffing is made up of parmesan, mayonnaise, lemon, and pine nuts; it’s the perfect balance of richness, with the creaminess from the parmesan and mayo blanched by the acidity of the lemon.

All the stuffing ingredients are mixed and spooned into the artichoke bottoms, then baked until the parmesan has melted and golden on top. These stuffed artichokes would be delicious with seafood or salmon-topped pizza.

Recipe: fromachefskitchen.com

#17. Mediterranean Orzo Salad

This orzo salad screams Mediterranean flavors, with ingredients like olives, peppers, and feta. The orzo is cooked as per packet instructions and cooled. 

The salad ingredients are chopped into bite-size pieces and tossed with the orzo, spinach, olives, and feta. The salad is dressed with a simple vinaigrette of olive oil, lemon juice, and dried oregano and seasoned well with salt and pepper. 

The orzo salad is finished with the remaining feta cheese. For an even tastier orzo salad, leave it to stand in the refrigerator for an hour or overnight; this will allow the flavors to develop and marry together.

Recipe: foodiecrush.com

#18. Perfect Marinated Tomatoes with Mozzarella

These tomatoes are full of summer flavor. Be sure to pick the ripest tomatoes, which are then sliced, not too thin, and placed in a dish in a single layer. 

The marinade is made up of olive oil, balsamic vinegar, and honey, whisked together, and chopped red onion, parsley, and basil are stirred in. The marinade is poured over the tomatoes and left to marinate at room temperature for 2-3 hours. When you are ready to serve, the tomatoes are topped with the fresh mozzarella chunks and garnished with chopped basil.

Recipe: eatwell101.com

#19. Spiced Sweet Potato Salad with Lemon Vinaigrette

This sounds delicious, and trust me, it tastes delicious too. The salad is full of interesting flavors of spice, pickled red onion, creamy feta, and an array of fragrant herbs. 

The chickpeas and sweet potato are tossed in a spice mixture of smoked paprika, fennel, sesame seeds, and garlic, roasted for about 30 minutes until tender, and left to cool. 

The potato and chickpeas are combined with pickled red onion, fresh herbs, and feta and tossed in a lemon and honey vinaigrette. 

Recipe: theoriginaldish.com

#20. Maple Mustard Glazed Green Beans

This is a side dish that can be rustled up in no time. The green beans are boiled until just tender; I enjoy green beans when they still have a bit of crunch. The green beans are then sauteed in garlic and shallots and then tossed in a mustard dressing. 

The dressing is a classic of maple and mustard, with the addition of a bit of creamy mayonnaise. The beans are then plated up with an extra drizzle of maple syrup and a sprinkling of chili flakes. 

Recipe: recipemagik.com

#21. Tomato, Peach, and Burrata Salad

This salad is heaven on a plate for me with its great combination of flavors of sweet peach, tart tomatoes with just the right acidity, and creamy burrata. The key to this salad is great ingredients; the peaches and tomatoes should be ripe and juicy, the burrata creamy, and the olive oil of the highest quality. 

The ingredients are prepared and plated and dressed with a tangy honey vinaigrette, and garnished with some torn basil leaves.

Recipe: halfbakedharvest.com

#22. Italian Sautéed Baby Spinach

This sautéed version of spinach is the healthier option compared to creamed spinach, but by no means is it less tasty. This spinach is so easy to prepare, and the key is not to overcook the spinach, preventing it from tasting bitter. 

In a saucepan, the olive oil is heated, and the garlic and chili flakes are added and heated; the baby spinach is added in batches and cooked until just wilted. 

The spinach is removed from the heat; the grated parmesan is added and stirred, seasoned well, and served hot.

Recipe: thefedupfoodie.com

#23. Watermelon Salad with Cucumber and Feta

I love the addition of fresh fruit in a salad; its freshness and sweetness heighten all the flavors. There isn’t much to this salad, but the few mixed ingredients pair so well together, with the creaminess and saltiness of the feta, the watermelon’s crisp sweetness, and the cucumbers’ freshness. 

The salad ingredients are simply tossed in olive oil with a squeeze of lime and seasoning of salt and [pepper, where the flavors can speak for themselves. The addition of chopped fresh basil and mint adds to the taste of this fresh salad.

Recipe: reciperunner.com

#24. Honey Ginger Roasted Carrots

These carrots have the perfect balance of sweet and savory flavor. The carrots are prepared and tossed in olive oil, honey, soy, ginger, and garlic marinade and then roasted in a hot oven until caramelized and tender. The carrots are served hot from the oven, garnished with a sprinkling of sesame seeds. 

Recipe: letsdishrecipes.com

#25. Garlic & Goats Cheese Stuffed Courgette Flowers

If you see courgette flowers on the shelves, be sure to grab them as their season is very short, and you won’t find them in the store for very long. This recipe of stuffed courgette flowers is to die for.

The stuffing is made up of goat’s cheese, whipped with some chives, salt, and pepper. The flowers are stuffed and then pan-fried until crisp. The flowers are dressed in fresh peas, basil, and pan juices and garnished with roast hazelnuts. 

Recipe: westgold.com

#26. Green Bean Salad

This salad is filled with much more than just green beans. It is a flavor explosion, with roasted beetroots, green beans, craisins, tomatoes, fresh mozzarella, red onion, rocket, and pinenuts all tossed in a delicious herbed dressing. 

The dressing is an emulsion of olive oil, balsamic vinegar, lemon juice and zest, mustard, honey, and freshly chopped fresh basil. The perfect side to any pizza.

Recipe: carlsbadcravings.com

#27. The Best Summer Tomato Salad

The best tomatoes are grown in summer as the heat allows the fruit to ripen fully. So be sure to make the most of the summer by making this salad. There isn’t much to this salad, but less is definitely more in this case. 

The tomatoes are simply sliced into wedges and dressed in olive, red wine vinegar, chopped fresh herbs, salt, and pepper, and left to marinade for at least 10 minutes. In the meantime, the red onion is chopped and soaked in water to draw out the strong flavor. 

The onions are tossed with tomatoes and served with a garnish of fresh herbs. 

Recipe: thekitchn.com

#28. Caprese Skewers with Balsamic Drizzle

These skewers are like a salad on a stick, a Caprese salad, to be precise, and I love the idea of these served up as a side with pizza. The salad ingredients are threaded onto the wooden skewers and drizzled with a balsamic glaze. 

The perfect mouthful of Caprese flavors makes one of many excellent pizza side dishes.

Recipe: iowagirleats.com

#29. Tempura courgettes with ponzu dipping sauce

Give me anything in tempura, and I am happy. The batter is so crisp and light it can even make your least liked vegetables delicious. 

The courgettes are chopped and dipped into the batter and deep fried. Make sure the oil is hot; if the oil is cold, the batter tends to absorb the oil, and the result is oily and soggy. 

The crisp courgette bites are enjoyed dipped in a delicious ponzu dipping sauce. 

Recipe: deliciousmagazine.co.uk

#30. Cucumber Avocado Salad

I always order extra avo on my pizza, so it makes sense that this salad would be enjoyed as a pizza side dish. This is a simple salad with a few ingredients but packed with flavor. 

The cucumber and avo are chopped and tossed in the most delicious dressing that I use on other salads too. The dressing is made up of olive oil, lime juice, chopped cilantro, cumin, and fresh garlic, which are combined and seasoned with salt and pepper.

Recipe: eatwell101.com

#31.  Rainbow Carrot Sesame Salad

I love the colors of this salad, and of course, it tastes pretty good too. The dressing is full of umami flavor; the ingredients are combined and blended until smooth and emulsified. The carrots are chopped julienne style and  tossed in the dressing together with the chopped scallions, basil, and cilantro. 

The salad is left to stand for at least an hour to allow the flavors to meld together. When the salad is served, a garnish of sesame seeds is sprinkled on top.

Recipe: crowdedkitchen.com

#32. Roasted artichoke and marinated white bean salad

This side dish is a pantry favorite- made up of a tin of artichokes, a tin of white beans, and a few fresh ingredients too. 

The artichokes are roasted off until they are caramelized, about 20 minutes, and then tossed in a shallot and red wine vinegar vinaigrette, with some fresh mint and parsley. 

The white beans are added at the end, seasoned with salt and pepper, and stirred until well combined. This side dish can be served and enjoyed warm or at room temperature with your pizza of choice.

Recipe: onegirlonekitchen.com

#33. Leftover Celery Salad

Not sure what to do with all the leftover celery in your fridge? Make this salad. The celery is tossed in vinegar and sugar, almost like a pickling liquid, with olive oil, chopped fresh dill, and parsley.

For more flavor, leave the salad to sit for at least 10 minutes. If there are any leftovers, be sure to keep them; you can keep this salad for up to three days.

Recipe: recipetineats.com

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