Italian Salad Pizza
Italian Salad Pizza recipe
Yield
4 servingsPrep
10 minCook
11 minReady
21 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 |
tomatoes
medium, fresh, ripe about 1 pound |
|
|
| ½ | cup |
mozzarella cheese
partskim, grated |
*
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 | pizza |
pizza shell
prebaked, 12 inches, thawed, (if frozen), or 4 flour tortillas, , toasted |
*
|
| 2 | cups |
lettuce
shredded, romaine |
|
| 1 | cup |
watercress
|
|
| ½ | cup |
sweet red bell peppers
chopped roasted |
|
| ½ | cup |
olives
sliced, pitted, ripe |
*
|
| 2 | tablespoons |
salad dressing, italian
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
tomatoes
medium, fresh, ripe about 1 pound |
|
| 118 | ml |
mozzarella cheese
partskim, grated |
*
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1 | pizza |
pizza shell
prebaked, 12 inches, thawed, (if frozen), or 4 flour tortillas, , toasted |
*
|
| 473 | ml |
lettuce
shredded, romaine |
|
| 237 | ml |
watercress
|
|
| 118 | ml |
sweet red bell peppers
chopped roasted |
|
| 118 | ml |
olives
sliced, pitted, ripe |
*
|
| 3E+1 | ml |
salad dressing, italian
|
|
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.
