Italian Salad Pizza

• 3 each tomatoes medium, fresh, ripe about 1 pound
• 1/2 cup mozzarella cheese partskim, grated
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 1 pizza pizza shell prebaked, 12 inches, thawed, (if frozen), or 4 flour tortillas, , toasted
• 2 cups lettuce shredded, romaine
• 1 cup watercress
• 1/2 cup sweet red bell peppers chopped roasted
• 1/2 cup olives sliced, pitted, ripe
• 2 tablespoons salad dressing, italian

1. Preheat oven to 450 degrees.
2. Core tomatoes; slice into 1/4 inch-thick slices (makes about 3 cups); set aside.
3. Sprinkle Mozzarella and Parmesan cheeses evenly over pizza shell; top with tomato slices, slightly overlapping.
4. Bake until cheese melts, about 8 minutes.
5. Meanwhile, in a medium bowl, combine romaine, watercress, roasted peppers and olives; sprinkle with Italian dressing; toss to coat.
6. Remove pizza from oven; top with romaine and watercress mixture; cut into wedges and serve immediately.
7. Makes 4 portions.
8. Note: To toast tortillas, place on baking sheets in a 450 degree oven until light gold, about 4 minutes.

tomatoes, mozzarella cheese, parmesan, shell, watercress, sweet red bell peppers, olives, salad dressing

Taken from recipeland.com/recipe/v/italian-salad-pizza-39039 (may not work)