Summer Pizza Salad

This recipe works for: Lunch | Main Dish | Salad

Dressing:
  • 1/4 Cup California Pizza Sauce
  • 1/4 Cup Diced tomatoes in thick rich juice, drained
  • 1 T Balsamic vinegar
  • 5 T Extra virgin olive oil
  • 2 T water
  • 1/2 Tsp Granulated garlic
  • Dash black pepper
  • Crushed red peppers to taste (optional)
Salad:
  • 1 Heart of romaine lettuce
  • 1 Medium tomato cut in wedges
  • 1 Hand full of fresh basil leaves
  • 1/4 Cup shredded mozzarella cheese
  • Fresh or dried herbs (optional)
Pizza:
  • Mini Boboli Pizza Crust
     
  1. Bake pizza crust in oven on 350 degrees for about 10 minutes. Cut into wedges. Set aside.
  2. Whisk together all dressing ingredients in a bowl; season to taste. Set aside.
  3. Arrange lettuce, tomatoes, cheese and herbs in a bowl, platter, or on plates.
  4. Serve with dressing and pizza crust wedges for dipping on the side.
  5. Leave the dressing and crust room temperature or warm both before serving.
Recipe Source: PCP employee, Michelle Franklin-Berg

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.