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Italian salad pizza
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| Artist: |
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| Categories: |
Cheese & Eggs, Entrees, Italian, Pizzas, Salads, Vegetables, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| med | Fresh, ripe tomatoes | | | - about 1 pound | | 1/2
| cup | Part-skim Mozzarella cheese | | | - grated | | 2
| tbsp | Grated Parmesan cheese | | 1
| | Pre-baked pizza shell | | | - (12 inches), thawed, if | | | - frozen or 4 flour | | | - tortillas, toasted (see | | | - below) | | 2
| cup | Shredded romaine lettuce | | 1
| cup | Watercress | | 1/2
| cup | Chopped roasted red peppers | | | - (from a 7-ounce jar) | | 1/2
| cup | Sliced, pitted ripe olives | | 2
| tbsp | Itailian salad dressing |
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Procedures:
| 1 | Preheat oven to 450 degrees. | | 2 | Core tomatoes; slice into ?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. | | 9 | Preparation time: 10 minutes : baking time: about 11 minute |
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