Lunch: Pepperoni Pizza Salad

Italian cheeses and pepperoni make this dish as delish — and fast — as a delivery pie.

Ingredients

2 mini pizza crusts
1 clove garlic
4 tbsp. extra-virgin olive oil
1/4 c. coarsely grated Parmesan cheese
2 tbsp. red wine vinegar
.13 tsp. sugar
1/2 tsp. Black pepper
1 package mixed Italian greens
3 medium tomatoes
1 small yellow pepper
4 oz. pepperoni
2 oz. part-skim mozzarella

Instructions

Preheat oven to 450 degrees F. Arrange pizza crusts on cookie sheet.
In small bowl, stir together garlic and 1 tablespoon oil; brush mixture on crusts. Sprinkle with Parmesan. Bake crusts 10 to 12 minutes or until golden brown.
Meanwhile, in large bowl, whisk together vinegar, sugar, black pepper, and remaining 3 tablespoons oil. Add greens, tomatoes, yellow pepper, and pepperoni; toss until well-coated. Cut each pizza crust into 6 wedges. Divide salad among 4 serving plates. Top with mozzarella and serve with pizza-crust wedges.

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