Arugula and Radicchio Salad Pizza

arugula-radicchio-pizza Romulo Yanes


  • 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


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.

  • Prep Time:
  • Cook Time:
  • Yield: Makes: 4 servings (serving size: 2 slices)

Nutritional Information

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

Good to Know

Salad pizza is a great way to get in your greens and vegetables, and it's a refreshing take on a traditional hot pizza. You still get gooey cheese, such as melted Fontina and sharp Parmesan shavings. Enjoy 2 slices for less than 350 calories! Swap in  your favorite bitter greens: endive or escarole also taste great here.

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