Recipe Name:	Individual Salad Pizzas	Submitted by:	Briana Murphy
Source:	Weight Watchers	Last Modified:	1/30/2010
Ethnicity:	American	Approximate Cost:	$2.50
Base:	Pasta	Comments:
Course:	Entree	7 weight watchers points
Difficulty:	Easy
Preparation Time:	10-30 Minutes
Number of Servings:	6

Ingredients: 4 Ounce(s) Gruyere chesse 2 Tablespoon(s) vinegar white wine 1 Tablespoon(s) olive oil 1/2 Clove(s) minced garlic 1/2 Teaspoon(s) coriander 1/4 Teaspoon(s) salt 8 Cup(s) lettuce 1 small apple 2 Tablespoon(s) chopped walnuts

Directions: 1. Arrange one rack on the bottom rung of the oven and another rack on the top third of the oven. Preheat the oven to 450F. 2. Cut the dough into 6 pieces. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; knead lightly. With a lightly floured rolling pin, roll each piece into 6-inch circle. Transfer the circles of dough to 2 large nonstick baking sheets, then sprinkle with the cheese. Bake until the crusts are golden and cheese melts, about 10 minutes, switching the pans once from top to bottom halfway through the baking time. Remove the crusts from the baking sheets and transfer to a rack to cool slightly, 2-3 minutes. 3. In a small bowl, combine the vinegar, oil, garlic, coriander, salt, and pepper. Place the lettuce and apple in large bowl; add the dressing and toss to coat. Spoon the salad evenly over the warm crusts, then sprinkle with the walnuts.

Basic Pizza Dough ( Required ) : 1 1/2 Cup(s) water 1 Teaspoon(s) sugar 1 Package(s) active dry yeast 1 Tablespoon(s) olive oil 4 1/2 Cup(s) flour 1 1/2 Teaspoon(s) salt

Directions: 1. In a 2 cup measuring jug, combine the water and sugar. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in oil. 2. In a food processor, combine the flour and salt. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly floured surface and knead briefly until smooth and elastic. 3. Spray a large bowl with nonstick spray; put the dough in the bowl lightly with plastic wrap and let the dough rise warm spot until it doubles in size, about 1 hour. 4. Punch down the dough then cut in half. Refrigerate or freeze in floured zip-close freezer bags at this point or us as directed in the recipe