| 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
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”