Tricolor Salad Pizzas

Total Time:
30 min
Prep:
18 min
Cook:
12 min

Yield:
4 pizzas
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions
  • 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


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    This recipe is featured in:

    Healthy Food, Fast