Categories: Pizza/flatbread
Ingredients
- Olive oil spray
- 12 oz. whole wheat pizza dough, at room temp
- flour, for dusting
- 1/4 cup coarsely chopped red onion
- 2 vine tomatoes, cut into 1-inch pieces
- 1 tbsp. olive oil
- 1 1/2 tbsp. white balsamic vinegar
- 1/2 tsp kosher salt
- Black pepper
- 6 cups mixed baby greens
- 4 tsp balsamic glaze
- 2 oz. Gorgonzola cheese, crumbled
Directions
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Preheat the oven to 450. Spray 2 baking sheets with olive oil.
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Cut the pizza dough into 4 pieces that are 3 oz. each. Sprinkle a work surface with a little flour and, using a rolling pin, stretch each pieces of dough into a rectangle about 4 1/2×9 1/2 inches. Place them on the prepared baking sheets. Using a fork, poke a few holes in the center of the dough to prevent bubbles.
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Bake until the crusts are golden, 8-12 minutes.
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Meanwhile, in a large bowl, combine the onion, tomatoes, olive oil, vinegar, salt, and pepper to taste. Add the greens and toss well.
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Remove the crusts from the oven and let cool for 5 minutes. Brush each crust with 1 tsp of the balsamic glaze. Divide the salad among the crusts and top each with 1/2 oz. of the Gorgonzola.