Ingredients

3 fresh Chef Jeff tomatoes of your choice; Roma plums, Viva Italia, and Celebrity tomatoes work well
½ cup mozzarella cheese partskim, grated

2 tablespoons parmesan, parmigiano-reggiano cheese, grated
1 pizza crust prebaked, 12 inches, thawed, (if frozen), or 4 flour tortillas toasted
2 cups Romaine lettuce – shredded
1 cup watercress
½ cup Chef Jeff Red Beauty peppers chopped and roasted
½ cup olives sliced, pitted, ripe
2 tablespoons of Italian salad dressing

1. Preheat oven to 450 degrees.
2. Core tomatoes; slice into 1/4-inch-thick slices (makes about 3
   cups); set aside.
3. Sprinkle Mozzarella and parmesan cheeses evenly over pizza
   shell; top with tomato slices, slightly overlapping.
4. Bake until cheese melts, about 8 minutes.
5. Meanwhile, in a medium bowl, combine romaine, watercress,
   roasted peppers and olives; sprinkle with italian dressing; toss
   to coat.
6. Remove pizza from oven; top with romaine and watercress
   mixture; cut into wedges and serve immediately.