INGREDIENTS:1 lb. ripe tomatoes (3 medium), room temperature
½ cup part-skim mozzarella cheese, shredded
2 Tbsps. Parmesan cheese, grated
1 12-inch pre-baked pizza shell, thawed if frozen
2 cups romaine lettuce, shredded
1 cup watercress, large stems removed
½ cup roasted red peppers, chopped
¼ cup pitted ripe olives, sliced
2 Tbsps. reduced calorie Italian dressingDIRECTIONS:1. Preheat oven to 450°F. Core tomatoes; cut into ¼-inch thick slices (to make 3 cups), reserve.
2. Sprinkle cheeses evenly over pizza shell; top with tomatoes slices, overlapping slightly.
3. Bake until cheese melts, about 8 minutes.
4. While pizza bakes, combine romaine, watercress, roasted peppers and olives; sprinkle with reduced calorie Italian dressing and toss to coat.
5. To serve: Remove pizza from the oven and top with salad mixture. Cut into wedges and serve immediately.NUTRITIONAL INFORMATION: Calories 347 (60.2% from fat); Fat 6.7g (sat. 2.2g); Protein 13.7g; Carbohydrates 58.4g; Chol. 11mg (cholesterol per day .37%); Sodium 1000mg (sodium per day 1.25%); Fiber 3.7g (fiber per day 4%)
SERVINGS:4 servingsFrom:Recipe from the Florida Tomato Committee
PHOTO CREDIT:Photo Credit: FLORIDA TOMATO COMMITTEE