Portabella Pizza With Peppery Greens

• 4 fresh portabella mushrooms, stems removed
• olive oil flavored cooking spray
• 2 tablespoons crumbled feta cheese
• 2 tablespoons white wine vinegar
• 2 12 teaspoons olive oil
• 12 teaspoon sugar
• 2 cups arugula leaves
• 2 cups watercress leaves
• 2 medium Italian plum tomatoes, thinly sliced
• 14 cup roasted red pepper, in the jar, rinsed, drained, cut into strips
• 12 cup shredded part-skim mozzarella cheese
• 2 tablespoons sliced black olives
• 12 teaspoon dried oregano, crumbled

1. Heat oven to 400 and spray both sides of mushrooms with olive oil.
2. Place smooth side down on a non-stick baking sheet; bake 10 minutes.
3. Meanwhile, whisk together the feta, vinegar, olive oil and sugar in a large bowl, add arugula and watercress; toss.
4. Put 1 cup of the salad mixture on each of four plates; set aside.
5. place tomato slices on baked mushrooms, sprinkle with bell pepper, cheese, olives and oregano.
6. Bake 5 minutes, or until cheese is melted.
7. place one mushroom pizza on each salad.

portabella mushrooms, olive oil, feta cheese, white wine vinegar, olive oil, sugar, arugula, watercress leaves, italian plum tomatoes, red pepper, mozzarella cheese, black olives, oregano

Taken from www.food.com/recipe/portabella-pizza-with-peppery-greens-73954 (may not work)