Pizza is such a favorite of ours we recently learned how to make our own pizza dough. It’s not too hard once you know the tricks. Cut down on the fat by using part-skim mozzarella and ricotta cheeses on these veggie-topped pies.
- Cooking spray
- 1-ounce parmesan cheese (1/3 cup grated)
- 2 ounces part-skim mozzarella cheese
- 3/4 pound store-bought whole-wheat pizza dough, at room temperature
- 1 tablespoon cornmeal
- 3 tablespoons extra-virgin olive oil
- 1 cup part-skim ricotta cheese
- Freshly ground pepper
- 1 small head radicchio
- 2 heads endive
- 1 cup grape tomatoes
- 4 cups baby arugula
- 1 tablespoon balsamic vinegar
- Preheat the oven to 475 degrees F. Spray 2 baking sheets with cooking spray. Finely grate the parmesan 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 by 11 inches; place 2 rectangles on each baking sheet. Be careful not to overwork the dough.
- Brush the dough with 1 tablespoon of olive oil, then distribute 4 tablespoon-size dollops of the ricotta onto each rectangle. Scatter with the mozzarella slices, then sprinkle evenly with the grated parmesan and 1/4 teaspoon pepper.
- Bake until the cheese is melted and the dough is browned for 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 olive oil, and the balsamic vinegar. Top each pizza with about 1 1/2 cups salad.