Title: Italian Salad Pizza
Categories: Entree Salad Cheese Vegetable
Yield: 4 Servings
| 3 | md | Fresh, ripe tomatoes about 1 pound |
| 1/2 | c | Part-skim Mozzarella cheese, grated |
| 2 | tb | Grated Parmesan cheese |
| 1 | | Pre-baked pizza shell (12 inches), thawed, if frozen or 4 |
| 2 | c | Shredded romaine lettuce |
| 1 | c | Watercress |
| 1/2 | c | Chopped roasted red peppers (from a 7-ounce jar) |
| 1/2 | c | Sliced, pitted ripe olives |
| 2 | tb | Itailian salad dressing |
Preheat oven to 450 degrees. Core tomatoes; slice into 1/4-inch-thick
slices (makes about 3 cups); set aside. Sprinkle Mozzarella and Parmesan
cheeses evenly over pizza shell; top with tomato slices, slightly
overlapping. Bake until cheese melts, about 8 minutes. Meanwhile, in a
medium bowl, combine romaine, watercress, roasted peppers and olives;
sprinkle with Italian dressing; toss to coat. Remove pizza from oven; top
with romaine and watercress mixture; cut into wedges and serve immediately.
Makes 4 portions. Note: To toast tortillas, place on baking sheets in a 450
degree oven until light gold, about 4 minutes. Preparation time: 10 minutes
: Baking time: about 11 minutes