pagect=recipes,popular-recipes,lunch,:recipes,popular-recipes,most-popular,popular+lunch
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
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.
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.
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
