Fresh Lemon Greens On Red Pepper Focaccia
|Refrigerated pizza crust dough||13 3⁄4 Ounce (1 Can)|
|Red bell pepper||1 1⁄4 Cup (20 tbs) (1 Medium Piece)|
|Crumbled low fat feta cheese||1 Ounce (1/4 Cup, With Basil And Sun-Dried Tomatoes)|
|Olive oil||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Dried basil||1 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Bottled minced garlic||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Gourmet salad greens||5 Cup (80 tbs)|
|Grape tomatoes/Cherry tomatoes||1⁄4 Cup (4 tbs), halved|
|Thinly sliced red onion||1⁄3 Cup (5.33 tbs)|
1. Preheat oven to 400°.
2. Unroll pizza dough; place on a baking sheet coated with cooking spray. Press into a 13 x 9-inch rectangle. Arrange bell pepper strips in a single layer over crust. Bake 19 minutes or until crust is lightly browned. Remove from oven and immediately sprinkle with feta cheese.
3. While crust is baking, combine olive oil and next 5 ingredients in a small bowl; stir with a whisk. Combine salad greens, tomatoes, and onion in a large bowl. Pour dressing over salad; toss gently.