Nutritional Information (per serving)
2 (8-inch) mini pizza crusts
1 clove(s) garlic, crushed with press
4 tablespoon(s) extra-virgin olive oil, divided
1/4 cup(s) coarsely grated Parmesan cheese
2 tablespoon(s) red wine vinegar
1/8 teaspoon(s) sugar
1/2 teaspoon(s) black pepper
1 package(s) (10-ounce) mixed Italian greens
3 medium tomatoes, seeded and chopped
1 small yellow pepper, chopped
4 ounce(s) pepperoni, chopped
2 ounce(s) (1/2 cup) part-skim mozzarella, shredded or cut into matchsticks
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.