Lighter Kale & Roasted Tomato Caesar Salad With Digiorno Crispy Pan Pepperoni Pizza

1. 1

   Preheat the oven to 400u00b0 F.

2. 2

   While the oven preheats, make the dressing. Place all the dressing ingredients in a large salad bowl and whisk until smooth. Add additional salt and black pepper, to taste. Add the kale leaves to the bowl and toss to coat. Cover the bowl with plastic wrap and refrigerate until ready to serve.

3. 3

   Line a baking sheet with parchment paper. Arrange the tomato halves onto the baking sheet. Drizzle with olive oil and balsamic vinegar, and sprinkle with garlic, salt, and black pepper. Toss with a rubber spatula to coat.

4. 4

   Remove the DiGiorno Crispy Pan Pepperoni Pizza from the box and plastic wrap. Transfer the pizza to the upper middle rack of the preheated oven. Place the baking sheet of tomatoes to the lower middle rack of the oven.

5. 5

   Bake the pizza and tomatoes for 25 minutes, stirring the tomatoes once during the cooking time, until the tomatoes are popped and blistered, and the pizza is golden brown and crispy. For a crispier pizza, bake for an additional 5 minutes.

6. 6

   Remove the roasted tomatoes and pizza from the oven. Use a sharp pizza wheel to cut the pizza into squares.

7. 7

   Remove the salad from the refrigerator. Spoon the warm tomatoes over the dressed kale. Sprinkle with 2 Tablespoons of shaved Parmesan cheese.

8. 8

   Serve the pizza and salad immediately.

* Per serving · 4 servings · Values may vary.