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Italian Pizza Bowl Salad

Italian Pizza Bowl Salad recipe
photo by:kraft
Want to improve your salad game? Make it a pizza when you spoon fresh greens and pizza toppings onto warmed pizza crust wedges.
time
prep:
10 min
total:
18 min
servings
total:
6 servings
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What You Need

1
 ready-to-use baked pizza crust (12 inch)
3/4
cup  KRAFT Zesty Italian Dressing, divided
1
pkg.  (10 oz.) torn salad greens
2
 tomatoes, coarsely chopped
1
cup  KRAFT Shredded Mozzarella Cheese
1
cup  sliced fresh mushrooms
12
slices  OSCAR MAYER Pepperoni

Make It

BAKE pizza crust as directed on package.

BRUSH with 1/3 cup dressing; cut into 6 wedges.

TOSS salad greens with tomatoes in large bowl. Add remaining dressing; mix lightly. Spoon over pizza wedges.

TOP with remaining ingredients.

Kraft Kitchens Tips

Substitute
Substitute 6 pita bread rounds or 1 loaf Italian bread, cut into 18 slices and toasted, for the pizza crust.
Variation
Prepare using one of the following flavor options: Italian Pizza Bowl Wraps: Omit pizza crust and 1/3 cup dressing used to brush on pizza crust. Prepare salad as directed; spoon onto 6-inch flour tortillas. Top with mozzarella, mushrooms and pepperoni; roll up. Grecian Pizza Bowl Salad: Omit mushrooms and pepperoni. Brush unbaked crust with 1/3 cup dressing. Place on baking sheet; sprinkle with mozzarella. Bake in 425°F oven 7 to 8 min. or until mozzarella is melted. Prepare salad as directed. Add 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast; mix lightly. Cut pizza into wedges; top with salad. Add toppings, such as ATHENOS Traditional Crumbled Feta Cheese, sliced black olives and sliced quartered cucumbers.
Italian Pizza Bowl Wraps
Omit pizza crust and 1/3 cup dressing used to brush on pizza crust. Prepare salad as directed; spoon onto 6-inch flour tortillas. Top with mozzarella, mushrooms and pepperoni; roll up.
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