Pizza Panzanella Salad

• 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
• 2 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 2 tablespoons chopped pitted kalamata olives
• 1 small cucumber, halved lengthwise and thinly sliced
• 1 (15-ounce) can navy beans, drained
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• 1 (4-ounce) package crumbled feta cheese
• 2 tablespoons red wine vinegar
• 1 teaspoon dried dill
• 1 teaspoon fennel seeds
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 450u0b0.
2. Place pizza crust on a baking sheet; bake at 450u0b0 for 8 minutes. Cut crust into 1-inch pieces.
3. While crust bakes, combine lettuce and next 7 ingredients (lettuce through feta cheese) in a large bowl. Combine vinegar and remaining ingredients, stirring with a whisk.
4. Add crust pieces to lettuce mixture; toss gently. Drizzle vinaigrette over salad; toss gently to coat.

italian cheese, torn romaine lettuce, cherry tomatoes, red onion, olives, cucumber, navy beans, red bell peppers, feta cheese, red wine vinegar, dill, fennel seeds, extravirgin olive oil, salt, black pepper

Taken from www.myrecipes.com/recipe/pizza-panzanella-salad (may not work)