1 ounce Parmesan cheese (1/3 cup grated) *
2 ounces part-skim mozzarella cheese *
¾ pound store-bought whole-wheat pizza dough, thawed if frozen
1 tablespoon cornmeal
3 tablespoons extra-virgin olive oil
1 cup part-skim ricotta cheesen*
¼ teaspoon freshly ground black pepper
1 small head radicchio
2 heads endive
1 cup grape tomatoes
4 cups baby arugula leaves
1 tablespoon balsamic vinegar
Preheat the oven to 475F. Spray 2 baking sheets with cooking spray.
Finely grate the Parmesan cheese and thinly slice the mozzarella. Cut the pizza dough into 4 pieces. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to stretch each piece of dough into a rectangle about 5×11 inches; place 2 rectangles on each baking sheet. Brush the dough with 1 tablespoon of the oil, then distribute 4 tablespoon-sized dollops of the ricotta onto each rectangle. Scatter with the mozzarella slices, then sprinkle evenly with the grated Parmesan and the pepper. Bake until the cheese is melted and the dough is browned, about 12 minutes.
While the pizzas are cooking, thinly slice the radicchio and endive and halve the tomatoes. Toss in a large bowl with the arugula, the remaining 2 tablespoons oil, and the balsamic vinegar. Top each pizza with about 1½ cups of the salad. Serve immediately.
Serving size: 1 pizza
Calories 480; Total Fat 23g (Sat Fat 8g, Mono Fat 12.8g, Poly Fat 1.4g); Protein 22g; Carb 47g; Fiber 7g; Cholesterol 30mg; Sodium 750mg
Excellent Source of: Calcium, Fiber, Folate, Phosphorus, Protein, Selenium, Vitamin A, Vitamin K
Good Source of: Magnesium, Manganese, Molybdenum, Potassium, Riboflavin, Vitamin C, Zinc
* Many cheeses are not technically vegetarian because they are made using an animal-derived enzyme called rennet. To make this recipe officially vegetarian, use cheese labeled “vegetarian,” or “no animal enzymes.”
Copyright 2017 Ellie Krieger All rights reserved