Margherita Piadine Recipe

Name: Margherita Piadine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 (11-ounce) package refrigerated thin-crust pizza crust dough; 2 teaspoons extra-virgin olive oil, divided; 1 small garlic clove, minced; 3 large basil leaves, cut into thin strips; 1/4 teaspoon freshly ground black pepper, divided; 1 tablespoon balsamic vinegar; 1/8 teaspoon salt; 4 cups loosely packed arugula; 1 1/2 cups diced seeded plum tomato (about 2); 4 (0.67-ounce) slices reduced-fat provolone cheese (such as Sargento)

Servings: persons

Cooking spray
1 (11-ounce) package refrigerated thin-crust pizza crust dough
2 teaspoons extra-virgin olive oil, divided
1 small garlic clove, minced
3 large basil leaves, cut into thin strips
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon balsamic vinegar
1/8 teaspoon salt
4 cups loosely packed arugula
1 1/2 cups diced seeded plum tomato (about 2)
4 (0.67-ounce) slices reduced-fat provolone cheese (such as Sargento)

1
Preheat oven to 425u00b0.
2
Coat a large baking sheet with cooking spray. Roll out dough onto prepared baking sheet; cut dough crosswise in half, creating 2 smaller rectangles. Brush surface of dough with 1 teaspoon oil; sprinkle with garlic, basil, and 1/8 teaspoon pepper. Bake at 425u00b0 for 8 minutes or until crust is golden but still pliable.
3
While crust bakes, combine remaining oil, remaining 1/8 teaspoon pepper, vinegar, and salt in a large bowl, stirring with a whisk. Add arugula and tomatoes; toss well.
4
Arrange cheese slices lengthwise down long side of crusts; top with arugula mixture. Fold dough over filling, creating 2 long rectangle sandwiches. Bake an additional 1 to 2 minutes or until cheese melts. Cut each rectangle crosswise in half. Serve immediately.
5
Serve with: Lemony Chickpea Salad

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Cooking spray, 1 (11-ounce) package refrigerated thin-crust pizza crust dough, 2 teaspoons extra-virgin olive oil, divided, 1 small garlic clove, minced, and more.

Yes, Margherita Piadine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Margherita Piadine

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