Tricolor Salad Pizzas
Save time by using store-bought whole wheat pizza dough for this simple pie. Cut down on the fat by using part-skim mozzarella and ricotta cheeses.
|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|
|3 tablespoons||extra-virgin olive oil|
|1 cup||part-skim ricotta cheese|
|freshly ground pepper|
|1||small head radicchio|
|1 cup||grape tomato|
|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.