Italian Salad Pizza
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1/2 c Sliced, pitted ripe olives
- 2 c Shredded romaine lettuce
- 2 tb Itailian salad dressing
- 3 md Fresh, ripe tomatoes about 1 pound
- 2 tb Grated Parmesan cheese
- 1/2 c Chopped roasted red peppers (from a 7-ounce jar)
- Cut
- 1 Pre-baked pizza shell (12 inches), thawed, if frozen or 4 flour tortillas, toasted (see below)
- 1/2 c Part-skim Mozzarella cheese, grated
- 1 c Watercress
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 450 degrees. 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 until cheese melts, about 8 minutes. Meanwhile, in a 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 and serve immediately. Makes 4 portions. Note: To toast tortillas, place on baking sheets in a 450 degree oven until light gold, about 4 minutes. Preparation time: 10 minutes : Baking time: about 11 minutes
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Mixing bowl
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Chef's knife
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Cutting board
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Grater