Name: Italian Salad Pizza
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	Italian	Main dish, Salads, Cheese/eggs, Vegetables	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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