Pizza Ensalada

At a glance
Royal Rose Product: Radicchio
Makes: 2


2 (6 oz. each) balls favorite pizza dough
Flour as needed
Cornmeal as needed, if desired
2 tsp. minced garlic
2 tsp. crushed dried rosemary
1 tsp. honey
2 Tbsp. olive oil
1/4 cup/1 oz. fresh grated Parmesan cheeseTopping:
2 oz. aged balsamic vinegar
3oz. extra virgin olive oil
1 to 2 tsp. dijon-style mustard
1 tsp. honey
2 cups/2 oz. arugula
2 cups/2 oz. mixed baby greens or spring greens
2 cups/4 oz. Royal Rose™ radicchio, coarsely chopped
1 cup/4 oz. diced avocado OR sliced black olives
1 cup/4 oz. diced tomatoes
3 oz. shaved Parmesan cheese, optional
4 oz. grilled chicken breast strips OR cooked shrimp, optional

Heat oven to 475 F. Sprinkle flour on a clean smooth surface and stretch dough using your hand or rolling pin to flatten each ball to 1/2-inch thick circle. Transfer dough to spray-coated or cornmeal-dusted 12-inch pizza pans. Continue stretching, making a slight lip at edges to fit pans. Pizza will be thin.
Blend garlic, rosemary, honey, and olive oil; brush over dough. Sprinkle crustes with grated cheese. Score crusts lightly into slices. Bake at 475 F about 8 to 10 minutes, just until crust is browned and crisp.

In small bowl, mix together vinegar, olive oil, mustard, and honey for dressing. In large bowl, combine arugula, greens, radicchio, avacado or olives, and tomatoes. Pour dressing over salad; toss to coat. Portion half of salad onto each crust. Top each salad with half the shaved cheese and chicken or shrimp, if desired. Serve immediately.