Light Salami and Feta Mini Pizzas with Italian Blend

GD Star Rating
  • 6
  • 22 Min.


  • 3 (8-inch) pizza crusts
  • 1-1/2 teaspoons olive oil
  • 1/2 cup thinly sliced red onion
  • 1 cup small diced zucchini
  • 1/2 cup crumbled feta cheese
  • 2 teaspoons finely chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 10 slices light, dry salami, halved, or cut into strips (2 oz.)
  • 1 clove garlic, finely chopped
  • 2 teaspoons red wine or balsamic vinegar
  • 1-1/2 tablespoons extra-virgin olive oil
  • Salt and black pepper
  • 1 pkg. (10 oz.) DOLE® Italian Blend
  • 6 grape tomatoes, quartered


  • Brush crusts lightly with 1-1/2 teaspoons olive oil. Layer with onion and zucchini; sprinkle with feta cheese and oregano. Top each with salami pieces.
  • Bake at 450ºF., 10 to 12 minutes or until slightly crisp on bottom.
  • Whisk garlic, vinegar and remaining olive oil in small bowl. Season with salt and pepper.
  • Combine salad blends with tomatoes in a medium bowl. Add vinaigrette, and toss to coat. Cut each into quarters. Arrange two pieces on each plate, topping each serving with tossed greens.