Ingredients
- Cooking spray
- 1 oz. parmesan cheese (1/2 cup grated)
- 2 oz. part-skim mozzarella cheese
- 3/4 lb. store-bought whole-wheat pizza dough, at room temperature
- 1 Tbl. cornmeal
- 3 Tbl. 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 Tbl. balsamic vinegar
Preparation
Step 1
Preheat oven to 475 degrees. 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 Tbl. of 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 tsp. pepper.
Bake until the cheese 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 Tbl. olive oil and the balsamic vinegar. Top each pizza with about 1 1/2 cups salad. Serve Immediately.