Arugula and Radicchio Salad Pizza
- 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)
|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.