Pizza Salad

My kids love this recipe but the only problem is that they've taken to singing the name to the tune of Lady Gaga's Paparazzi.

"Pizza-pizza-pizza salad!"

Which absolutely drives me bonkers because I'm most definitely not a Lady Gaga fan (makes the sign of the cross).

Nothing like having a seven year-old singing "I'm your biggest fan, I'll follow you until you love me." It's truly horrifying, I promise you.

Regardless of the insanely painful side effects this really is a wonderful salad and while it's not exactly as light as some salads it's much lighter and healthier than a big slab of combo dripping with cheese juice. Perfect for a main dish salad with all the wonderful flavors of pizza on this month of resolutions.

My cousin Amber gave me the recipe years ago and it's been a favorite though I make mine a little different than her version (I like the way the flatbread in my recipe acts as a basin to catch all the dressing) but check her Pizza Salad recipe for a nice variation. Or rather the original.

For dressing:
6 Roma tomatoes
1/2 cup olive oil
2 cloves garlic, minced
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoons sugar

For salad:
6 small flatbreads (you can use my recipe for pizza crust, make your own or use Boboli crusts)
8 cups torn greens of your choice
1/4 cup loosely packed fresh basil leaves, chopped (or I use prepared pesto directly in the dressing in a pinch)
1 red bell pepper, diced
5 crimini mushrooms, sliced
3 ounces pepperoni, sliced
6 ounces cubed mozzarella
Parmesan for sprinkling

For dressing, pulse tomatoes in a food processor until they're thoroughly chopped but not quite pureed. Saute tomatoes and garlic in a saucepan with olive oil and cook over medium heat for 5 minutes. Add vinegar, salt, pepper and sugar.

Place flatbread on plate, top with greens then sprinkle with chopped basil, pepper, mushrooms, pepperoni and cheese. Spoon dressing over salad and sprinkle with Parmesan if desired.

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