Grilled Greek Salad Pizza

Ingredients

• 1 Cappello’s Naked Crust
• 1 Tablespoon extra virgin olive oil
• 2 cups Romaine lettuce, chopped
• ½ cup feta cheese, crumbled
• ¼ cup cucumbers, diced
• ¼ cup green bell pepper, diced
• ¼ cup cherry tomatoes, halved
• ¼ cup kalamata olives, halved
• ¼ cup red onion, sliced thin
• For the Greek Vinaigrette
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon lemon juice
• ¼ teaspoon dried oregano
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Instructions

• Preheat oven to 425°F. Place baking sheet on middle rack while the oven preheats.
• Brush crust with olive oil. Place pizza directly on the preheated baking sheet. Cook for 11-15 minutes, or until the crust begins to brown.
• While the crust is baking, make the salad. In a small mixing bowl add all ingredients for the vinaigrette. Whisk until smooth and set aside.
• To a large mixing bowl add lettuce, feta, cucumbers, green bell pepper, tomatoes, olives, and red onion. Toss with vinaigrette.
• Top baked crust with salad. Slice and serve.

Kids Can Do

• Help mix the salad
• Pour the salad onto the baked crust