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Description
Food Network: Ellie Krieger
Ingredients
US|METRIC
4 SERVINGS
- cooking spray
- 1 oz. Parmesan cheese (1/3 cup grated)
- 2 oz. part skim mozzarella cheese
- 3/4 lb. whole wheat pizza dough (store-bought, at room temperature)
- 1 Tbsp. cornmeal
- 3 Tbsp. EVOO
- 1 cup part-skim ricotta cheese
- freshly ground pepper
- 1 head radicchio
- 2 heads endive
- 1 cup grape tomatoes
- 4 cups baby arugula
- 1 Tbsp. balsamic vinegar
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Directions
- 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.
- Brush the dough with 1 tablespoon of the 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.
NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol35mg12% |
Sodium660mg28% |
Potassium1280mg37% |
Protein23g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber10g40% |
Sugars4g |
Vitamin A140% |
Vitamin C50% |
Calcium60% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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