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Ingredients
1 (14-ounce) Boboli pizza crust, torn into bite-sized pieces
1/2 cup pine nuts
6 ounces mozzarella cheese, cut into small cubes
1/2 cup shredded Parmesan cheese
2 cups chopped tomatoes
1 cup small black olives
1/2 cup chopped fresh parsley
1/3 cup balsamic vinegar
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
1/2 cup pine nuts
6 ounces mozzarella cheese, cut into small cubes
1/2 cup shredded Parmesan cheese
2 cups chopped tomatoes
1 cup small black olives
1/2 cup chopped fresh parsley
1/3 cup balsamic vinegar
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 375F. Spread the pizza crust pieces and pine nuts evenly over the surface of a large cookie sheet. Toast for about 10 minutes, or until pine nuts become light golden. Remove from oven and cool. When cool, toss together with cheese in a large bowl. Gently fold in the tomatoes, olives and parsley.
2. In a separate mixing bowl, whisk together vinegar, oil, garlic, sugar, salt and pepper. Pour over bread mixture just before serving and toss well. Serves 6.
By the Relish Test Kitchen, "Good Food Fast," February 2006
2. In a separate mixing bowl, whisk together vinegar, oil, garlic, sugar, salt and pepper. Pour over bread mixture just before serving and toss well. Serves 6.
By the Relish Test Kitchen, "Good Food Fast," February 2006
