Castelfranco radicchio w/ castelvetrano olive, mtn rose apple salad piled high on flatbread.
Servings: 2 flatbreads Preparation time: 40 minutes
Ingredients
- 1 pizza dough (that can yield 2 pizzas/flatbreads)
- Castelvetrano olives, sliced
- Castelfranco radicchio, sliced thin, a few pieces left large
- 1 Mountain Rose apple or pears, skinned and sliced
- 113 grams of mozzarella
- 2 cloves of garlic, minced
- 1 clove of garlic, whole
- 1-2 tablespoons sweet balsamic vinegar
- 2-3 splashes of fruit vinegar
- 1 tablespoon olive or walnut oil
Instructions
- Preheat the oven to 420 degrees.
- Chop olives and garlic.
- Add sliced radicchio to the bowl. Add olives, garlic, a little salt (optional), and a little oil (optional) on top of the lettuce. Set aside and let it marinate.
- Divide the dough in two, and roll out the flatbreads.
- Drizzle olive oil on flatbread and bake each for 4-6 minutes on a pizza stone or a stainless steel cookie sheet (do not let it get golden).
- Remove the crust and rub them w/ the whole garlic.
- Distribute the mozzarella on the flatbreads, and add a few of the larger pieces of the radicchio.
- Bake until cheese is bubbly.
- Dress the salad w/ oil and vinegars, salt (optional) & pepper.
- Prep the apple or pear and add to the salad.
- Serve the flatbread w/ the salad.