3 md Fresh, ripe tomatoes
- about 1 pound
1/2 c  Part-skim Mozzarella cheese,
- grated
2 tb Grated Parmesan cheese
1    Pre-baked pizza shell
- (12 inches), thawed, if
- frozen or 4 flour
- tortillas, toasted (see
- below)
2 c  Shredded romaine lettuce
1 c  Watercress
1/2 c  Chopped roasted red peppers
- (from a 7-ounce jar)
1/2 c  Sliced, pitted ripe olives
2 tb Itailian salad dressing

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