Pizza Panzanella Salad

Pizza Panzanella Salad
Photo by Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • 1 cup cherry tomatoes, halved
  • ½ cup thinly sliced red onion
  • 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
  • 2 teaspoons extra-virgin olive oil
  • 1 (4-ounce) package crumbled feta cheese
  • + 8 more ingredients
    • 1 small cucumber, halved lengthwise and thinly sliced
    • ¼ teaspoon salt
    • 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
    • 1 teaspoon dried dill
    • 2 tablespoons chopped pitted kalamata olives
    • 1 teaspoon fennel seeds
    • 1 (15-ounce) can navy beans, drained
    • 2 cups torn romaine lettuce

Preheat oven to 450°. Place pizza crust on a baking sheet; bake at 450° for 8 minutes. Cut crust into 1-inch pieces. While crust bakes, combine lettuce and next 7 ingredients (lettuce through feta cheese) in a large bowl. Combine vinegar and remaining ingredients, stirring with a whisk. Add crust...

View full recipe at My Recipes

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