Italian Salad Pizza
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 3 medium fresh -- ripe tomatoes
- 1/2 cup roasted red peppers -- chopped
- 2 cups romaine lettuce -- shredded
- 1/2 cup sliced -- pitted ripe olives
- 2 tablespoons parmesan cheese -- grated
- 1 pre-baked pizza shell (12 inches)
- 1/2 cup part-skim mozzarella cheese -- grated
- 1 cup watercress
- 2 tablespoons Italian salad dressing
- Cut
- -- or 4 flour -- tortillas, toasted
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
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- Preheat oven to 450F.
- Thaw the frozen pizza shell or toast the tortillas (see below).
- 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.
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