Recipe: Pizza Salad with Tomato-Basil Dressing and Pizza Crust Croutons

PIZZA SALAD

FOR THE TOMATO-BASIL DRESSING:
2 plum tomatoes, seeded and coarsely chopped
1/2 cup olive oil
2 cloves garlic, sliced
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
1/4 cup loosely packed fresh basil leaves
FOR THE PIZZA CROUTONS AND SALAD:
1 ready-to-use Italian pizza bread shell crust (about 1 pound, like Boboli)
3 medium-size tomatoes (about 1 pound), cored and coarsely chopped
1/2 pound fresh mozzarella cheese, diced
1/2 cup loosely packed basil leaves
6 cups green leaf lettuce pieces
1/2 of a 3 1/2 ounce package sliced pepperoni (about 28 slices)

Heat oven to 450 degrees F.

TO MAKE THE DRESSING:
Mix tomato, oil and garlic in small skillet or saucepan. Cook over medium-high heat 5 minutes, breaking apart tomato with spoon.

Transfer to blender. Add vinegar, salt, pepper, sugar and basil. Pulse to blend. Set dressing aside.

TO MAKE THE PIZZA CROUTONS AND SALAD:
Place prepared pizza shell on rack in 450 degrees F oven. Bake for 6 to 8 minutes or until shell is crisp and lightly browned.

Meanwhile, combine tomatoes, mozzarella, basil, lettuce and pepperoni in large bowl.

Remove pizza shell from oven; slice into bite-sized pieces. Add pizza pieces to bowl; toss with dressing.

Makes 8 servings
From: Recipelink.com
Source: Recipe pamphlet (magazine tear-out): Family Circle Magazine, June 20, 2000