Mixed Greens and Mozzarella Pizza

Pizza is good. Cheese pizza is even better. But what would happen if your waiter fell, slammed your side salad on top of your pizza, then served it anyways? Great things, my friends. Great and tasty things.

And it'd be added to the list of historical happy accidents, I'd say! Waffle cones are one, potato chips another, and  my parents are still trying to push my younger, fart-faced sister as one.

That had better be an accident by way of The Stork screwing up house numbers. Gross, man.

Let's get back to the pizza. The cool thing is you don't have to trip any wait staff to taste it. (Which I don't recommend doing. Ever.) Pocketless pita bread serves as a perfect foundation for personal 'zas. You can personalize the toppings/ salad-- go Greek with feta and olives, ceasar with chicken and parmesan, or Mexican with salsa, jack cheese, and tortilla strips! Phew, I'm getting hungry.

Overall, though, let's get to the heart of the matter: serving salad on a pizza is one less dish you have to clean. And that's more time devoted to theories of partisan realignment, bro!

Mixed Greens and Mozzarella Pizza     Serves: 1
1 (pocketless) pita bread
1/4 cup marinara sauce
Couple slices of mozzarella cheese
1 cup mixed salad greens
2 t. extra virgin olive oil
1 t. red wine vinegar
1 T. parmesan cheese
Salt and pepper

1.) Whisk the oil, vinegar, and a pinch of salt and pepper together in a bowl. Add the salad greens and parmesan. Toss to coat.
2.) Preheat oven to 425 degrees. Spread the marinara on the pita bread, leaving a "crust" around the edges, and layer on the mozzarella. Place in the oven and bake for 10-15 minutes, or until the pita is crisp and cheese is melted and bubbly.
3.) Remove pizza from the oven and top with the salad. Slice and enjoy.