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Arugula and Radicchio Salad Pizza

Health APRIL 2013

  • Yield: Makes: 4 servings (serving size: 2 slices)
  • Cook time: 13 Minutes
  • Prep time: 5 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 342
  • Fat: 12.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 13g
  • Carbohydrate: 51g
  • Fiber: 8g
  • Cholesterol: 16mg
  • Iron: 3mg
  • Sodium: 718mg
  • Calcium: 162mg
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