Mediterranean-Style Sald Pizzas

1 heart of romaine lettuce, thinly sliced ( about 3 cups)

1 tomato, seeded and chopped ( I skipped this )

1 (8 1/2 ounce) can quartered artichoke hearts, drained

1 cup canned cannelini beans, rinsed and drained

1 (7 ounce ) jar roasted red pepper, drained and coarsely chopped

2 tablespoons balsamic vinegar

1 1/2 tablespoon olive oil

1/4 teaspoon black pepper

3 strips of bacon, sliced, cooked and drained

4 ( 7 inch ) whole wheat tortillas

8 tablespoons shredded mozzarella cheese

Preheat the oven to 450 degrees F.

Meanwhile, toss together the lettuce, tomato, artichoke hearts, beans, roasted pepper, vinegar, oil, and black pepper in a medium bowl. Arrange the tortillas on a baking sheet. Top each tortilla with about 1 1/4 cups of the salad (I think I used a little less) and sprinkle with some of the cooked bacon and 2 tablespoons of the mozzarella. Bake until the cheese melts and the lettuce wilts slightly, about 5 minutes.