Photo of Mesclun pizza with pears & Parmesan by WW

Mesclun pizza with pears & Parmesan

Total Time
15 min
5 min
10 min
This pizza is a snap to make, and it’s ready in just 15 minutes, smart kitchen multitasking at its finest: The crust bakes while you prepare the mesclun salad dressed with a homemade vinaigrette that goes on top of the crust. Mesclun is a mix of young salad greens, but if you can’t find it in your grocery store, you can use spring mix. To shave the Parmesan, use a vegetable peeler and, in a downward motion, shave off thin strips from the wedge. When selecting pears, consider when you’ll make this pizza. If planning to make it within two days, look for pears with a little give. Otherwise, choose firmer pears and you’ll have time to let them ripen.


Cooking spray

4 spray(s)

Frozen pizza crust dough

10 oz, or refrigerated, at room temperature

Balsamic vinegar

2 Tbsp

Olive oil

1 Tbsp


1 small clove(s), minced


1 tsp

Dijon Mustard

1 tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Mixed greens

5 oz, mesclun variety


1 medium, cored and cut into 12 slices

Parmesan cheese

2½ oz, shaved


  1. Preheat oven to 450°F. Pat or roll dough into a 9 x 11-inch oval. Spray a large sheet pan with nonstick spray. On prepared pan, place pizza crust and bake until lightly browned, crisped, and cooked through, about 7 minutes.
  2. Meanwhile, in a large bowl, whisk vinegar, oil, garlic, honey, mustard, salt, and black pepper. Add greens and toss to coat. Over warm crust, spoon salad, then top with pear and sprinkle with cheese. Cut pizza into 6 pieces.
  3. Serving size: 1 piece