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Arugula and Radicchio Salad Pizza

Photo: Romulo Yanes
Prep time 5 mins
Cook time 13 mins
Yield Makes: 4 servings (serving size: 2 slices)

Ingredients

  • All-purpose flour and cornmeal
  • 1 pound whole-wheat pizza dough, room temperature
  • 1/2 cup grated Fontina cheese
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 2 cups baby arugula
  • 1 cup sliced radicchio
  • 1/2 cup sliced red onion
  • 2 tablespoons Parmesan shavings

Nutrition Information

  • calories 342
  • fat 12.1 g
  • satfat 3.3 g
  • monofat 3.8 g
  • polyfat 0.6 g
  • protein 13 g
  • carbohydrate 51 g
  • fiber 8 g
  • cholesterol 16 mg
  • iron 3 mg
  • sodium 718 mg
  • calcium 162 mg

How to Make It

  1. Place an oven rack on lowest position and preheat to 500°F.

  2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet. Top with Fontina, leaving a 1/2-inch border.

  3. Bake until cheese has melted and crust is crisp, about 13 minutes.

  4. In a large bowl, whisk vinegar, sugar, salt, garlic and oil. Toss in arugula, radicchio and onion; spread on pizza. Top with Parmesan. Cut into 8 slices. Serve.