Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Salads
Cheese/eggs Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 flour
- tortillas, toasted (see
- below)
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
