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

1. Preheat the oven to 450. Spray 2 baking sheets with olive oil.

2. 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.

3. Bake until the crusts are golden, 8-12 minutes.

4. Meanwhile, in a large bowl, combine the onion, tomatoes, olive oil, vinegar, salt, and pepper to taste. Add the greens and toss well.

5. 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.

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