Time: 30 min.
Complexity: easily
Quantity: 4 pizzas

A recipe for a cheese pizza with a fresh salad. The dough is spread with soft ricotta cheese, topped with mozzarella, and topped with Parmesan cheese. Serve with a fresh salad of tomatoes, arugula, radicchio, and endive.

Ingredients:

• 350 g ready-made pizza dough at room temperature (recipe pizza dough)
• Special spray for lubrication
• 30 gr. Parmesan cheese (1/3 cup grated)
• 60 gr. low-fat mozzarella cheese
• 1 tbsp coarse corn flour
• 3 tbsp. extra virgin olive oil
• 1 cup low-fat soft ricotta cheese
• Freshly ground pepper
• 1 small head of radicchio
• 2 heads of endive
• 1 cup grape tomatoes or cherry tomatoes
• 4 cups young arugula
• 1 tbsp balsamic vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast dough, Parmesan cheese, ricotta cheese, mozzarella cheese, radicchio, endive salad, arugula, balsamic vinegar, grape tomatoes, cherry tomatoes

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Preparation:

Step 1
• Preheat oven to 450 degrees Fahrenheit (245 degrees Celsius). Grease 2 baking sheets with cooking spray. Finely grate the Parmesan cheese and thinly slice the mozzarella.
Step 2
• Cut the pizza dough into 4 pieces. Dust the work surface with cornmeal. Using a rolling pin or your hands, roll each piece of dough into a 13 x 28 cm rectangle. Place 2 rectangles on each baking sheet.
Step 3
• Brush the dough pieces with 1 tbsp olive oil, then spoon a small amount onto each piece. ricotta cheese and distribute evenly.
  
  Top with slices of mozzarella cheese, sprinkle evenly with grated Parmesan and 1/4 teaspoon black pepper.
Step 4
• Bake the pizzas for 12 minutes, until the cheese is melted and the crust is golden brown.
Step 5
• While the pizza is frying, cut the radicchio and endive into thin strips and cut the tomatoes in half.
  
  In a large bowl, toss the chopped vegetables with the arugula, the remaining 2 tablespoons olive oil and balsamic vinegar.
  
  Top each pizza with 1.5 cups of the prepared salad. Serve immediately.

Votes: 5