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

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