Yield: 1 serving
You can enjoy the familiar flavors of a garden pizza, without the heaviness of bread and cheese.
- 2 large romaine leaves
- 1⁄3 cup Marinara Sauce
- 1/2 Roma tomato, sliced
- 1/4 avocado, sliced
- 6 thin slices onion
- 1 cremini mushroom, thinly sliced
- 2 tablespoons chopped black olives
- pinch salt
- rubber spatula
- cutting board
- serrated knife, 5-inch
- chef’s knife, 8-inch
Spread one of the romaine leaves with the marinara, and arrange the tomato, avocado, onion, mushrooms, and olives over it. Sprinkle with salt, and place the second romaine leaf on top. Serve immediately.
For Pizza Salad: Chop 3 cups romaine, and toss with all the remaining ingredients.
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