Light Salami And Feta Mini Pizzas With Tossed Greens - cooking recipe

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)

Preparation

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.
Meanwhile, whisk garlic, vinegar, and extra-virgin olive oil in a small bowl. Season with salt and pepper.
Combine salad greens with tomatoes (if using) in a medium bowl. Add vinaigrette, and toss to coat.
Cut each pizza into quarters; arrange on 2 plates as a whole round. Top each with half of the tossed greens and serve.