This recipe can be prepared in 45 minutes or less.
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.
Recipe information
Yield
Serves 2; can be doubled
Ingredients
1 4-ounce fully baked pizza crust (such as Boboli), cubed
1 1/2 cups diced tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup bottled Italian dressing
1 small green bell pepper, chopped
1 cup diced fresh mozzarella cheese (about 4 ounces)
1/2 3.5-ounce package sliced pepperoni
1 large bunch arugula, stemmed
Preparation
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.
