Salad Pizza

This is one of my all-time favorite recipes. In fact, the first time I made it, I wrote "The best thing I've ever tasted!" in the cookbook. It's easy and fast, too!

1 large Boboli thin crust

1 can small white beans

8 cups pre-washed spring or baby salad greens

1 cup cherry or grape tomatoes, quartered

7 oz pickled red or cherry peppers (drained), coarsely chopped

2T capers (drained)

2T olive oil

1T balsamic vinegar

1/2t Dijon mustard

salt and pepper to taste

1/2c pre-shredded low-fat mozzarella cheese

Preheat the oven to 450 degrees.

Drain and rinse the beans.

Place on a large bowl and mash slightly with a fork.

Add salad greens (cutting large pieces with scissors if necessary), tomatoes, peppers, and capers and toss.

Mix oil, vinegar, mustard, salt and pepper in a small bowl, then add to green mixture and toss.

Place pizza crust on a large baking sheet, then pile salad on top. Sprinkle cheese.

Bake for 10 minutes.

Adapted from a recipe found in minutemeals Vegetarian