Gazpacho Salad Pizza

Gazpacho Salad Pizza

1 1/2 pounds fresh Florida tomatoes
1 cup chopped, peeled cucumber (1 medium)
1 cup chopped green pepper (1 large)
1/2 cup finely chopped onion
1/2 cup bottled Italian dressing
1 10-ounce prepared pizza crust
1 cup shredded Monterey Jack cheese with jalapeño peppers(4 ounces)

Preheat oven to 400ºF. Use tomatoes held at room temperature until fully ripe. Coarsely chop tomatoes (makes about 4-1/2 cups). In a large bowl, toss tomatoes, cucumber, green pepper, onion and Italian dressing until well combined. Place pizza crust on a baking sheet. Sprinkle with Monterey Jack cheese. Bake until cheese melts, about 10 minutes. Remove from oven and top with tomato mixture. Serve immediately.

NOTES : With salad-topped pizzas all the rage now, Gazpacho Salad Pizza takes a new look at this popular choice. This pizza features all the colorful ingredients of that classic cold soup of the same name-fresh tomatoes, green pepper, red onion and cucumber combined into a salad and sprinkled over a prepared pizza crust that’s been covered with melted cheese.