Mesclun pizza with pears & Parmesan

SmartPoints® value per serving
Total Time
15 min
5 min
10 min
Fresh and oh so flavorful, this pizza is a snap to make, and it’s ready in just 15 minutes. This recipe is 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.


Frozen pizza crust dough

10 oz

Balsamic vinegar

2 Tbsp

Olive oil

1 Tbsp

Garlic clove(s)

1 small clove(s), minced


1 tsp

Dijon Mustard

1 tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Mixed greens

5 oz, mesclun variety


1 medium, cored and cut into 12 slices

Parmesan cheese

2½ oz, freshly shaved


  1. Preheat the oven to 450°F. Place the pizza crust on a baking sheet. Bake until lightly browned and crisped, about 7 minutes.
  2. Meanwhile, combine the vinegar, oil, garlic, honey, mustard, salt, and pepper in a large bowl. Add the mesclun greens and toss to coat. Spoon the salad over the warm crust, then top with the pear and sprinkle with the cheese. Cut the pizza into 6 wedges and serve at once. Yields 1⁄6 of pizza per serving.