Bake a refrigerated pizza crust 8 minutes, then add mozzarella and bake 6 more minutes til crust is browned and crisp. Let it cool and cut into squares or wedges for later.
In a separate bowl, mix 1lb mixed tomatoes cut into pieces, 1 small chopped garlic, 1 T olive oil, 1/4 cup fresh chopped basil, 3 cups bagged spinach & arugula, and salt and pepper to taste. Store in refrigerator until you're ready to eat.
When ready to eat, toast the pizza (or not), then top with salad mixture, grated parmesan, and you've got yourself a meal!
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