Arugula And Radicchio Salad Pizza

• All-purpose flour and cornmeal
• 1 pound whole-wheat pizza dough, room temperature
• 1/2 cup grated Fontina cheese
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 2 cups baby arugula
• 1 cup sliced radicchio
• 1/2 cup sliced red onion
• 2 tablespoons Parmesan shavings

1. Place an oven rack on lowest position and preheat to 500u0b0F.
2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet. Top with Fontina, leaving a 1/2-inch border.
3. Bake until cheese has melted and crust is crisp, about 13 minutes.
4. In a large bowl, whisk vinegar, sugar, salt, garlic and oil. Toss in arugula, radicchio and onion; spread on pizza. Top with Parmesan. Cut into 8 slices. Serve.

flour, pizza, cheese, red wine vinegar, sugar, salt, garlic, olive oil, baby arugula, radicchio, red onion, parmesan shavings

Taken from www.myrecipes.com/recipe/arugula-radicchio-salad-pizza (may not work)