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Prep Time: 6 Minutes Cook Time: 17 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1 (10-ounce) can refrigerated pizza crust dough |
cooking spray |
3 plum tomatoes, thinly sliced |
1 tablespoon diced red onion |
1/2 (10-ounce) package frozen asparagus spears, thawed and drained (12 spears) |
1/2 cup (2 ounces) freshly grated parmesan cheese |
4 cups gourmet salad greens |
2 tablespoons fat-free balsamic vinaigrette |
Directions:
1. Unwrap pizza dough; do not unroll dough. Cut roll of dough into 4 even slices. Place dough, cut side down, on a baking sheet coated with cooking spray. Press dough with fingertips into 5-inch circles. Bake at 425° for 7 minutes. Remove crusts from oven.
2. Top crusts evenly with tomato slices and onion. Top each crust with 3 asparagus spears and 2 tablespoons cheese. Bake at 425° for 10 minutes or until crust is lightly browned and cheese is melted.
3. Combine salad greens and vinaigrette in a medium bowl, and toss gently to coat. To serve, place 1 cup greens on each of 4 serving plates. Place each pizzette next to bed of greens.
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