TRICOLOR-SALAD PIZZA
Salad on pizza?! Why yes indeed. This fresh and inspired recipe uses a quick homemade dough and toppings such as radicchio, fennel, and cherry tomatoes to bring a little of the garden to pizza night. Soft and stretchy fresh mozzarella cheese is the perfect topper for this bright, vibrant pan pizza.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 450° with a pizza stone or baking sheet set on a rack in lowest position. 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. Top with mozzarella, leaving a 1/2-inch border, then tomatoes, cut-sides up.
- Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Sprinkle generously with Parmigiano. Whisk together vinegar, oregano, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Toss with fennel, radicchio, and arugula to evenly coat. Top pizza with salad; serve immediately with more Parmigiano.
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