Arugula and Radicchio Salad Pizza

Yield:

Makes: 4 servings (serving size: 2 slices)

Recipe Time

Prep: 5 Minutes
Cook: 13 Minutes

Nutritional 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

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

Preparation

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.

Note:

Gina Marie Miragliaeriquez,

April 2013