This recipe can be prepared in 45 minutes or less.

Begin the meal with chilled canned vichyssoise sprinkled with chopped fresh chives. A bowl of marinated green and black olives goes well with the salad, and a compote of the season’s best fruits — berries, melon and peaches — is a nice finish.

Serves 2; can be doubled

INGREDIENTS

14-ounce fully baked pizza crust (such as boboli), cubed

1 1/2cups diced tomatoes

1/2cup thinly sliced fresh basil

1/2cup bottled italian dressing

1small green bell pepper, chopped

1cup diced fresh mozzarella cheese (about 4 ounces)

1/23.5-ounce package sliced pepperoni

1large bunch arugula, stemmed

DIRECTIONS

2 servings; can be doubled
Toss pizza crust, tomatoes, basil and 1/4 cup dressing in large bowl; let stand 5 minutes. Mix in bell pepper, cheese, pepperoni and arugula. Add remaining 1/4 cup dressing; toss to combine. Season with salt and pepper and serve.

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Tags: Pizza, Salad, Tossed