A light, healthful idea for lunch or dinner.

8oz pizza sauce

8oz fresh mozzarella

3-4 heirloom tomatoes, cut into slices

6 cups arugula

8 large basil leaves

1 Tbsp. garlic, minced

1 Tbsp. and 1 tsp. extra virgin olive oil

Salt and pepper to taste

  1. Spread 1 tablespoon of olive oil over your favorite full-size Croccantini, then spread evenly with pizza sauce.
  2. Sprinkle with minced garlic, then add cheese.
  3. Place pizzantini in oven at 400F until cheese begins to melt, 5-8 minutes.  Be certain you do not burn the Croccantini.
  4. Roll up basil and cut into thin slices (chiffonade), then toss in a bowl with arugula, one teaspoon of olive oil, and salt and pepper to taste.
  5. Remove pizzantini from oven, and top with tomato slices, and arugula topping.  Serve hot.
Inspired by recipe found at triathlon.competitor.com
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