- 3 (1-pound) balls pizza dough
- extra-virgin olive oil
- coarse sea salt
- freshly ground black pepper
- 6 cloves fresh garlic, minced
- ½ cup plus I tablespoon balsamic
- vinegar, such as the Bartenura Special Reserve
- ½ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 2 large handfuls arugula
- 2 large handfuls radicchio
- 2 large handfuls red leaf lettuce
- 3 plum tomatoes, thinly sliced
Preheat oven to 400F. F Cover 2-3 large cookie sheets with parchment paper. Set aside.
Cut each dough ball in half Knead and work each half into a flattened round, like a mini pizza crust, about 7 inches in diameter Place each round onto the prepared cookie sheets. Brush each crust with olive oil. Sprinkle each with coarse sea salt and pepper Divide the garlic evenly over the crusts. Use your fingers to spread the minced garlic evenly Place the cookie sheets into the oven and bake the crusts for 20 minutes. Meanwhile, place the balsamic into a microwave-safe dish. Microwave for 45-60 seconds. The smell will be pungent and the vinegar will boil and steam. Reducing thvinegar results in a much richer flavor.
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Whisk the oil into the reduced vinegar. Add the oregano. Set aside.
Shred the lettuces and toss them together Thinly slice the tomatoes.
When the crusts are done, remove them from the oven. Place some of the lettuce mix on each crust, leaving a narrow rim. Scatter tomato slices in the center of each crust.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield 6 servings
Recipe by Susie Fishbein