Italian Salad Pizza

Another Pampered Chef recipe from the Casual Cooking cookbook.

1 package,(10 oz), refrigerated pizza crust

2 garlic cloves, minced

1/2 tsp. dried oregano leaves

1/4 tsp. dried basil leaves

5 Cups thinly sliced romaine lettuce

1 medium tomato, seeded and diced

1/2 C. thinly sliced red onion

1/4 C. pitted ripe olives, sliced

1/4 C. fat-free Italian salad dressing

1 C. (4 oz) shredded mozzerella cheese

1/4 C. (1 oz) grated fresh Parmesan cheese, divided

Preheat oven to 425 degrees.  For crust, roll out dough to edge of baking stone, or pressinto pizza pan.  Put garlic, oregano and basil on top of crust.  Bake on bottom rack of over 12-14 minutes, (maybe less for a regular pan), until crust is golden brown. Meanwhile, Toss lettuce, tomatoe, onion and olives with dressing.

Remove crust from oven.  Immediately sprinkle with mozzarella cheese and half of parmesan.  Top with salad mixture then remaining parmesan.  Serve immediately.

If you want to prepare this ahead, bake crust and sprinkle with cheeses, then set aside until serving time.  Have salad topping ingredients prepared in advance, but don't toss with dressing or put on crust until right before serving.