Arugula and Radicchio Salad Pizza |
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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
all-purpose flour and cornmeal |
1 pound whole-wheat pizza dough, room temperature |
1/2 cup grated fontina cheese |
1 tablespoon red wine vinegar |
1/2 teaspoon sugar |
1/8 teaspoon salt |
1 garlic clove, minced |
1 tablespoon olive oil |
2 cups baby arugula |
1 cup sliced radicchio |
1/2 cup sliced red onion |
2 tablespoons parmesan shavings |
Directions:
1. Place an oven rack on lowest position and preheat to 500°F.
2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet. Top with Fontina, leaving a 1/2-inch border.
3. Bake until cheese has melted and crust is crisp, about 13 minutes.
4. In a large bowl, whisk vinegar, sugar, salt, garlic and oil. Toss in arugula, radicchio and onion; spread on pizza. Top with Parmesan. Cut into 8 slices. Serve.
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