Tricolor Salad Pizzas
- Cooking spray
- 1 ounce parmesan cheese (1/3 cup grated)
- 2 ounces part-skim mozzarella cheese
- 3/4 pound store-bought whole-wheat pizza dough, at room temperature
- 1 tablespoon cornmeal
- 3 tablespoons extra-virgin olive oil
- 1 cup part-skim ricotta cheese
- Freshly ground pepper
- 1 small head radicchio
- 2 heads endive
- 1 cup grape tomatoes
- 4 cups baby arugula
- 1 tablespoon balsamic vinegar
Preheat the oven to 475 degrees F. Spray 2 baking sheets with cooking spray. Finely grate the parmesan and thinly slice the mozzarella.
Cut the pizza dough into 4 pieces. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch each piece of dough into a rectangle about 5 by 11 inches; place 2 rectangles on each baking sheet.
Brush the dough with 1 tablespoon of the olive oil, then distribute 4 tablespoon-size dollops of the ricotta onto each rectangle. Scatter with the mozzarella slices, then sprinkle evenly with the grated parmesan and 1/4 teaspoon pepper.
Bake until the cheese is melted and the dough is browned, about 12 minutes.
While the pizzas are cooking, thinly slice the radicchio and endive and halve the tomatoes. Toss in a large bowl with the arugula, the remaining 2 tablespoons olive oil and the balsamic vinegar. Top each pizza with about 1 1/2 cups salad. Serve immediately.
Per serving (1 pizza): Calories 480; Fat 23 g (Saturated 8 g); Cholesterol 30 mg; Sodium 750 mg; Carbohydrate 47 g; Fiber 7 g; Protein 22 g
Photograph by Con Poulos
Recipe courtesy of Ellie Krieger for Food Network Magazine