This is the perfect pizza and salad combo to bring a little color to a dreary winter day! We love the crispy crust baked with ricotta and Pecorino Romano, then topped with a radicchio, endive and grapefruit salad.
Ingredient for Pizza:
- 1 large ball pre-made pizza dough, cut in three
- 1 cup ricotta cheese
- ¼ teaspoon garlic powder
- 2 teaspoons dried rosemary
- ½ cup grated Pecorino Romano
Ingredients for Salad:
- 1 red grapefruit peeled, cut into wheels
- ½ large head of radicchio, washed and leaves torn into bite size pieces
- 1 small yellow endive, washed and leaves torn into bite size pieces
- 3 ounces baby arugula, washed
- Extra-virgin olive oil
- All-purpose flour for dusting
- Kosher salt
- Ground pepper
Preheat oven to 450° F. Lightly dust work surface with flour and roll out dough in two 9” rounds. Transfer to a baking sheet drizzled with olive oil. In a small bowl mix ricotta, garlic powder, and rosemary with olive oil. Season mixture with ¼ teaspoon salt and a pinch of black pepper. Spread the mixture on the dough, leaving a ½ inch border around the edges. Sprinkle with shredded Pecorino Romano. Bake for 15 minutes until crust is golden and cheese is melted and browned in spots.
Peel the grapefruit. Cut into ¼” wheels and squeeze any remaining juice over the slices. In a medium bowl, mix radicchio, endive, arugula and grapefruit. Drizzle with olive oil and toss with salt and pepper to taste.
Cut the pizza into 4 quarters. Top with the grapefruit and radicchio salad. Drizzle with olive oil and fresh-ground black pepper.
Pro tip: Freeze the remaining 1/3 of the dough to make pizza again another night. Or, if you’re feeling adventurous, try using it for dessert! Roll out small rounds of dough (about 1” thick) and place a tablespoon of Nutella or any other sweet filling. Fold over into a half moon, and seal the edges with the back of your fork. Bake for 15 minutes at 450° F. Dust with powdered sugar and serve!