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Italian Salad Pizza

Categories:
salads, pizza

3 medium fresh ripe tomatoes
--about 1 pound
1/2 cup shredded part-skim mozzarella chees
2 tablespoons grated parmesan cheese
1 prebaked pizza shell
--12 inches
--thawed if frozen
--or four flour tortillas
--9inches each; toasted
--see note
2 cups shredded romaine lettuce
1 cup watercress
1/2 cup chopped roasted red peppers
1/4 cup sliced pitted ripe olives
2 tablespoons reduced-calorie italian salad dress

1. Preheat oven to 450F. 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.

2. Bake about 8 minutes, or until cheese melts. Meanwhile, in medium bowl, combine romaine, watercress, roasted peppers and olives; sprinkle with Italian dressing; toss to coat.

3. Remove pizza from oven; top with romaine and watercress mixture; cut into wedges; serve immediately.

Note: To toast tortillas: Place on baking sheets in a 450 oven for about 4 minutes, or until light gold.

Per serving: About 289 calories, 11g protein, 46g carbohydrate, 7g fat, 21% calories from fat, 7mg cholesterol, 737mg sodium, 2g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 6 servings

Preparation Time: 0:18




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