Tossed Pizza Salad Recipe - Cooking Index
Tossed Pizza Salad Recipe - Cooking Index
Begin the meal with chilled canned vichyssoise sprinkled with chopped fresh chives. A bowl of marinated green and black olives goes well with the salad, and a compote of the season's best fruits -- berries, melon and peaches -- is a nice finish. This recipe can be prepared in 45 minutes or less.
Courses: Salads| 4 oz | 113g | Fully-baked pizza crust, such as Boboli - cubed |
| 1 1/2 cups | 93g / 3.3oz | Diced tomatoes |
| 1/2 cup | 118ml | Thinly-sliced fresh basil |
| 1/2 cup | 118ml | Bottled Italian dressing |
| 1 cup | 146g / 5.1oz | Green bell pepper - chopped (small) |
| 1 cup | 146g / 5.1oz | Diced fresh mozzarella cheese - (abt 4 oz) |
| 1/2 | Sliced pepperoni - (3 1/2 oz pkg) | |
| 1 | Large bunch arugula - stemmed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Toss pizza crust, tomatoes, basil and 1/4 cup dressing in large bowl; let stand 5 minutes. Mix in bell pepper, cheese, pepperoni and arugula. Add remaining 1/4 cup dressing; toss to combine. Season with salt and pepper and serve.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, August 1999
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