Panini Salad (Parents magazine) 2 personal-size pizza crusts (like Boboli ) 4 slices provolone cheese* 3 Tbls. olive oil 1 Tbls. balsamic vinegar 1 Tbls. thinly sliced basis** 1 Tbls. chopped parsley** 1/4 tsp. sugar Pinch of salt & pepper 1 bag (10 oz.) Italian blend lettuce 1/4 lb. thinly sliced ham 2 oz. thinly sliced Genoa salami 1/4 cup sliced red onion 1/4 cup roasted red pepper, sliced*** 2 plum tomatoes, sliced ***** Heat the oven to 450F. Brush each pizza crust with olive oil the cover with the cheese. Bake 7-9 minutes or until cheese is golden brown. Let crusts cool 1 minute, then cut each into 4 wedges. In a small jar with a tight-fitting lid, combine olive oil, vinegar, basil, parsley, sugar, salt and pepper, along with a teaspoon of water. Place 2 pizza wedges on each of 4 plates; top with lettuce, ham, salami, onion, roasted pepper and tomato slices. Shake dressing to mix well and drizzle over salads. Makes 4 servings. *I used shredded Mozzarella tonight inste...