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| 3 mittel | Fresh, ripe tomatoes about 1 pound |
| 1/2 Tasse | Part-skim Mozzarella cheese, grated |
| 2 Esslöffel | parmesan grated |
| 1 | Pre-baked pizza shell (12 inches), thawed, if frozen or 4 flour tortillas, toasted (see below) |
| 2 Tasse | romaine lettuce shredded |
| 1 Tasse | Watercress |
| 1/2 Tasse | Chopped roasted red peppers (from a 7-ounce jar) |
| 1/2 Tasse | ripe olives pitted, sliced |
| 2 Esslöffel | Itailian salad dressing |
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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
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