Instructions: Toss pizza crust, tomatoes, basil and 1/4 cup dressing in large bowl; let stand 5 minutes. Mix in bell pepper, cheese, pepperoni and arugula. Add remaining 1/4 cup dressing; toss to combine. Season with salt and pepper and serve.

This recipe yields 2 servings;

can be doubled.

Comments: Begin the meal with chilled canned vichyssoise sprinkled with chopped fresh chives. A bowl of marinated green and black olives goes well with the salad, and a compote of the seasons best fruits - berries, melon and peaches - is a nice finish.

This recipe can be prepared in 45 minutes or less.

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