Panini Salad

We left out the roasted red pepper, my family is not crazy about those.

Makes 4 servings

2 personal-size pizza crusts
4 slices provolone cheese
3 tbsp olive
1 tbsp balsamic vinegar
1 tbsp thinly sliced basil
1 tbsp chopped parsley
1/4 tsp sugar
pinch of salt and pepper
1 bag 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 oven to 400°F. Cover each pizza crust with 2 slices of provolone cheese. Bake on the oven rack for 7 to 9 minutes or until cheese is golden. Let crusts cool 1 minutes, then cut each into 4 wedges. In a small jar with a tightly fitting lid, combine oil, vinegar, basil, parsley, sugar, salt, pepper, and 1 tsp water. Place 2 pizza wedges on each of 4 plates; top with lettuce, ham salami, onion, red pepper, and tomato slices. Shake dressing to mix, and drizzle over salads.