Pizza Panzanella Salad: serves 6 ( 6 points)
1 ( 10 oz) thin crust Boboli cheese crust pizza
4 c. chopped Romaine lettuce
1 c. cherry tomatoes, halved
2 small bell peppers, your color choice
2 T. chopped, pitted Kalamata olives
1 small cucumber, seeded and thinly sliced
1 ( 15 oz) can navy beans, drained and rinsed
1/2 c. thinly sliced red onion
3 oz. fresh mozzarella cheese, diced
2 T. grated Parmesan cheese
Dressing:
2 T. red wine vinegar
1 T. olive oil
2 T. water
salt, pepper and oregano to taste
Place pizza crust on oven rack. Bake at 450 for 8-10 minutes or until crisp. Cut into 1" pieces.
Meanwhile, combine remaining ingredients through mozzarella cheese in a large bowl. Whisk dressing ingredients. Drizzle over salad and toss to coat. Sprinkle with Parmesan cheese.
1 ( 10 oz) thin crust Boboli cheese crust pizza
4 c. chopped Romaine lettuce
1 c. cherry tomatoes, halved
2 small bell peppers, your color choice
2 T. chopped, pitted Kalamata olives
1 small cucumber, seeded and thinly sliced
1 ( 15 oz) can navy beans, drained and rinsed
1/2 c. thinly sliced red onion
3 oz. fresh mozzarella cheese, diced
2 T. grated Parmesan cheese
Dressing:
2 T. red wine vinegar
1 T. olive oil
2 T. water
salt, pepper and oregano to taste
Place pizza crust on oven rack. Bake at 450 for 8-10 minutes or until crisp. Cut into 1" pieces.
Meanwhile, combine remaining ingredients through mozzarella cheese in a large bowl. Whisk dressing ingredients. Drizzle over salad and toss to coat. Sprinkle with Parmesan cheese.
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