Italian Salad Pizza

Directions

Preheat oven to 450℉ (230℃) F. Core tomatoes; slice into ¼ 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℉ (230℃) F oven until light gold, about 4 minutes.