Panzanella is a hearty Italian bread salad that traditionally uses stale crusty bread and ripe, juicy tomatoes. Swap the bread for leftover pizza and up the flavour but not the effort.
1 large thick-crust cheese pizza, cooked and cooled
2 containers (about 3 cups) large cherry tomatoes, halved
1 medium English cucumber, chopped
8 cups romaine lettuce, chopped
1/3 cup (or to taste) store-bought herb vinaigrette dressing
Preheat oven to 400 F. Cut pizza into 1-inch pieces and arrange on a parchment-lined baking sheet. Bake in oven for 8-10 minutes until brown and very crisp, like croutons. Allow to cool to room temperature.
Toss pizza croutons with remaining ingredients and serve immediately.