Low Fat Italian Salad Pizza Recipe

Ingredients

3 medium fresh ripe tomatoes

--about 1 pound

1/2 cup shredded part-skim mozzarella cheese

2 tablespoons grated parmesan cheese

1 prebaked pizza shell

--12 inches

-- thawed if frozen

-- or four flour tortillas

--9inches each, toasted

-- see note

2 cups shredded romaine lettuce

1 cup watercress

1/2 cup chopped roasted red peppers

1/4 cup sliced pitted ripe olives

2 tablespoons reduced-calorie italian salad dressing

Method

1.Preheat oven to 450°F.

Core tomatoes; slice into 1/4-inch-thick slices (makes about 3 cups); set aside.

Sprinkle mozzarella and Parmesan cheeses evenly over pizza shell; top with tomato slices, slightly overlapping.

2.Bake about 8 minutes, or until cheese melts.

Meanwhile, in medium bowl, combine romaine, watercress, roasted peppers and olives; sprinkle with Italian dressing; toss to coat.

3.Remove pizza from oven; top with romaine and watercress mixture; cut into wedges; serve immediately.

Note: To toast tortillas: Place on baking sheets in a 450° oven for about 4 minutes, or until light gold.

Per serving: About 289 calories, 11g protein, 46g carbohydrate, 7g fat, 21% calories from fat, 7mg cholesterol, 737mg sodium, 2g fiber.

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