Italian Salad Pizza

Recipe Ingredients

3 cups	187g / 6.6oz	Fresh - ripe tomatoes (medium)
1/2 cup	73g / 2.6oz	Part-skim mozzarella cheese - grated
2 tablespoons	30ml	Parmesan cheese - grated
1		Pre-baked pizza shell (12 inches) or 4 flour tortillas, toasted
2 cups	474ml	Romaine lettuce - shredded
1 cup	237ml	Watercress
1/2 cup	73g / 2.6oz	Roasted red peppers - chopped
1/2 cup	118ml	Sliced - pitted ripe olives
2 tablespoons	30ml	Italian salad dressing

Recipe Instructions

Preheat oven to 450F.

Thaw the frozen pizza shell or toast the tortillas (see below).

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.

Source:
Yamuna Devi, "Yamuna's Table"

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