Times
Prep time: 10 minutes
Cook time: 25 minutes
Ready time: 35 min
Servings 6

Ingredients

Freshly ground black pepper
10- ounces pizza dough – fresh or defrosted
6- ounces pizza sauce
6- ounces fresh mozzarella, sliced 1/4-inch thick
1/2 teaspoon Kosher salt
freshly ground black pepper
5 to 6 leaves fresh basil or 1 teaspoon dried basil

For Salad:

3 cups cooked corkscrew pasta
1 cup garbanzo beans, rinsed and drained
1/2 cup sliced black olives
1/2 small red onion, thinly sliced
4 radishes, thinly sliced
3 tablespoons store bought pesto
3 tablespoons balsamic vinegar
Kosher salt

Directions

Preheat oven to 475 F. Sprinkle flour on rimless baking sheet and set aside.

On a lightly floured surface, roll out pizza dough to a 12-inch circle and transferred to prepared baking sheet. Top with pizza sauce, mozzarella, salt, pepper and basil. Bake for 20 to 25 minutes or until cheese is bubbly and crust is golden brown.

In a large bowl combine pasta with garbanzo beans, olives, onion and radishes and stir well. Add pesto and vinegar and stir to coat well. Season to taste with salt and pepper and serve at room temperature or chilled.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies called www.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.