Recipe - Italian Salad Pizza

3 md Fresh, ripe tomatoes
about 1 pound
One half cup Partskim Mozzarella cheese,
grated
2 tablespoon Grated Parmesan cheese
1 Prebaked pizza shell
(12 inches), thawed, if
frozen or 4 flour
tortillas, toasted (see
below)
2 cup Shredded romaine lettuce
1 cup Watercress
One half cup Chopped roasted red peppers
(from a 7ounce jar)
One half cup Sliced, pitted ripe olives
2 tablespoon Itailian salad dressing

Preheat oven to 450 degrees. Core tomatoes; slice into 1/4inchthick
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