Light Salami and Feta Mini Pizzas With Tossed Greens |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This dish incorporates the robust flavors of Italy. Buon appetito! Ingredients:
2 (8 inch) mini boboli pizza crusts |
1 teaspoon olive oil |
1/2 cup thinly sliced red onion |
3/4 cup small dice zucchini |
1/4 cup crumbled feta cheese |
2 teaspoons finely chopped fresh oregano or 1/2 teaspoon dried oregano, crushed |
10 slices light salami |
1 garlic clove, finely chopped |
2 teaspoons red wine or 2 teaspoons balsamic vinegar |
1 1/2 tablespoons extra virgin olive oil |
salt and black pepper |
5 ounces dole italian blend |
4 dole strawberry tomatoes, halved (optional) |
Directions:
1. Lightly brush Boboli crusts with 1 teaspoon olive oil. Layer with onion and zucchini; sprinkle with Feta cheese and oregano. Arrange 5 slices salami on top of each pizza, and bake in a preheated 450 degree F oven, until pizzas are cooked through, and slightly crisp on the bottom, 10-12 minutes.
2. Meanwhile, whisk garlic, vinegar, and extra-virgin olive oil in a small bowl. Season with salt and pepper.
3. Combine salad greens with tomatoes (if using) in a medium bowl. Add vinaigrette, and toss to coat.
4. Cut each pizza into quarters; arrange on 2 plates as a whole round. Top each with half of the tossed greens and serve.
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