Pepperoni Pizza Salad

Ingredients
  •     2 (8-inch) mini pizza crusts
  •     1 clove(s) garlic, crushed with press
  •     4 tablespoon(s) extra-virgin olive oil, divided
  •     1/4 cup(s) coarsely grated Parmesan cheese
  •     2 tablespoon(s) red wine vinegar
  •     1/8 teaspoon(s) sugar
  •     1/2 teaspoon(s) black pepper
  •     1 package(s) (10-ounce) mixed Italian greens
  •     3 medium tomatoes, seeded and chopped
  •     1 small yellow pepper, chopped
  •     4 ounce(s) pepperoni, chopped
  •     2 ounce(s) (1/2 cup) part-skim mozzarella, shredded or cut into matchsticks

Directions
  1.     Preheat oven to 450 degrees F. Arrange pizza crusts on cookie sheet.
  2.     In small bowl, stir together garlic and 1 tablespoon oil; brush mixture on crusts. Sprinkle with Parmesan. Bake crusts 10 to 12 minutes or until golden brown.
  3.     Meanwhile, in large bowl, whisk together vinegar, sugar, black pepper, and remaining 3 tablespoons oil. Add greens, tomatoes, yellow pepper, and pepperoni; toss until well-coated. Cut each pizza crust into 6 wedges. Divide salad among 4 serving plates. Top with mozzarella and serve with pizza-crust wedges.