Tricolore Pizza With Basil Oil Recipes

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TRICOLOR SALAD PIZZAS



Tricolor Salad Pizzas image

Provided by Ellie Krieger

Categories     main-dish

Time 30m

Yield 4 pizzas

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 480 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 22 milligrams, Sodium 750 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 22 grams

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