Light Salami and Feta Mini Pizzas with Tossed Greens
COOK TIME: 22 Minutes
MAKES: 6 Servings
3 (8-inch) pizza crusts
1-1/2 teaspoons olive oil (7.5 mL)
½ cup thinly sliced red onion (75 g)
1 cup small finely chopped zucchini (150 g)
½ cup crumbled Feta cheese (75 g)
2 teaspoons finely chopped fresh oregano (10 mL)
or ½ teaspoon dried oregano, crushed (2.5 mL)
10 slices light dry salami, halved, or cut into strips
1 clove garlic, finely chopped
2 teaspoons red wine or balsamic vinegar (10 mL)
1-1/2 tablespoons extra-virgin olive oil (22 mL)
Salt and black pepper
1 pkg. (5 oz) DOLE® Italian or (6 oz) DOLE Baby Spinach (142 g)
6 strawberry tomatoes or cherry tomatoes, quartered
Brush crusts lightly with 1- 1/2 (7.5 mL) teaspoons olive oil. Layer with onion and zucchini; sprinkle with Feta cheese and oregano. Top each with salami pieces.
Bake at 450°F (225°C), 10 to 12 minutes or until slightly crisp on bottom.
Whisk garlic, vinegar and remaining 1-1/2 teaspoons (7.5 mL) olive oil in small bowl. Season with salt and pepper.
Combine salad blends with tomatoes in medium bowl. Add vinaigrette; toss to coat. Cut each pizza into quarters. Arrange two pieces on each plate, topping each serving with tossed greens.