Name: Tricolor-Salad Pizza
Yield: 4
Ingredients: 6 tablespoons extra-virgin olive oil; 1 pound Quick and Easy Pizza Dough; Kosher salt and freshly ground pepper; 8 ounces fresh salted mozzarella, thinly sliced; 10 ounces cherry tomatoes, halved (2 cups); Parmigiano-Reggiano, finely grated, for sprinkling; 1 tablespoon white-wine vinegar; 1/2 teaspoon dried oregano; 1 cup very thinly sliced fennel (from 1 bulb); 1 cup thinly sliced radicchio; 4 cups loosely packed baby arugula (or 1 bunch regular)

Gallery

Tricolor-Salad Pizza

Tricolor-Salad Pizza svg 3E

Credit: Lennart Weibull

Recipe Summary

prep:

20 mins

total:

30 mins

Servings:

Substances

Ingredient Pointers

6 tablespoons additional-virgin olive oil
1 pound Rapid and Easy Pizza Dough
Kosher salt and freshly floor pepper
8 oz. recent salted mozzarella, thinly sliced
10 oz. cherry tomatoes, halved (2 cups)
Parmigiano-Reggiano, finely grated, for sprinkling
1 tablespoon white-wine vinegar
1/2 teaspoon dried oregano
1 cup very thinly sliced fennel (from 1 bulb)
1 cup thinly sliced radicchio
4 cups loosely packed toddler arugula (or 1 bunch strange)

Directions

Instructions Pointers

Step 1

Preheat oven to 450° with a pizza stone or baking sheet characteristic on a rack in lowest space. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. High with mozzarella, leaving a 1/2-wander border, then tomatoes, decrease-aspects up.

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Step 2

Bake in pan on stone until bubbly and crust is golden brown and characteristic on backside, 20 to 22 minutes. Sprinkle generously with Parmigiano. Walk collectively vinegar, oregano, and remaining 2 tablespoons oil in a swish bowl; season with salt and pepper. Toss with fennel, radicchio, and arugula to evenly coat. High pizza with salad; aid as we whisper with extra Parmigiano.

Gallery

Recipe Summary

Substances

Directions

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