Italian salad pizza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Fresh, ripe tomatoes about 1 pound |
| ½ | cup | Part-skim Mozzarella cheese, grated |
| 2 | tablespoons | Grated Parmesan cheese |
| 1 | Pre-baked pizza shell (12 inches), thawed, if frozen or 4 flour tortillas, toasted (see below) | |
| 2 | cups | Shredded romaine lettuce |
| 1 | cup | Watercress |
| ½ | cup | Chopped roasted red peppers (from a 7-ounce jar) |
| ½ | cup | Sliced, pitted ripe olives |
| 2 | tablespoons | Itailian salad dressing |
Directions
Preheat oven to 450 degrees. Core tomatoes; slice into ¼-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