Italian Salad Pizza

Source: The Pampered Chef

Pizza Crust:
1 (10 ounce) package refrigerated pizza crust
2 garlic cloves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
4 ounces part-skim mozzarella cheese, shredded (1 cup)
1 ounce fresh Parmesan cheese, grated, divided (1/4 cup)

Salad Topping:
5 cups romaine lettuce, thinly sliced
1 medium tomato, chopped
1/4 cup pitted ripe olives, sliced
1/2 cup red onion, thinly sliced
1/4 cup fat-free Italian salad dressing

Heat oven to 425 degrees F.

For crust, roll out dough to edge of 15-inch baking stone, or pizza pan. Press garlic cloves over crust and spread evenly. Sprinkle dough with herbs. Bake on bottom oven rack 12-14 minutes or until crust is golden brown.

While crust is baking, prepare toppings. Shred mozzarella cheese, grate Parmesan cheese, slice lettuce, chop tomato. Slice Olives. Thinly slice red onion. Place lettuce, tomato, olives, and red onion in mixing bowl. Add dressing; toss to coat.

Remove crust from oven to cooling rack. Immediately top with mozzarella cheese, half of the Parmesan cheese, and salad mixture. Sprinkle with remaining Parmesan cheese. Cut with pizza slicer; serve warm.

Makes 8 servings.

Nutrition facts per serving: 160 calories; 5 g fat, 250 mg sodium, 2 g fiber