Margherita Piadine

• 11 ounces refrigerated pizza dough
• 2 teaspoons extra virgin olive oil, divided
• 1 garlic clove, minced
• 2 teaspoons italian seasoning mix
• 14 teaspoon fresh ground black pepper
• 1 tablespoon balsamic vinegar
• 18 teaspoon salt
• 4 cups loosley packed arugula
• 1 12 cups diced seeded plum tomatoes
• 4 slices provolone cheese

1. Preheat oven to 425.
2. Spray a large cooking sheet with cooking spray.
3. Roll dough out onto the cooking sheet.
4. Slice dough lengthwise and then again crosswise four times to forn 8 squares.
5. In a small bowl, combine 1 teaspoon oil, garlic, Italian seasoning mix and pepper.
6. Brush tops of dough lightly with seasoned oil.
7. Bake for 8 minutes until lightly golden brown.
8. Combine vinegar and salt and toss with arugula and tomato.
9. Place one slice of cheese on one piece of bread.
10. Top with arugula mixture and another piece of bread.
11. Return to the oven for another couple of minutes just until the cheese melts.
12. Serve immediately.

dough, extra virgin olive oil, garlic, italian seasoning mix, ground black pepper, balsamic vinegar, salt, loosley packed arugula, tomatoes, provolone cheese

Taken from www.food.com/recipe/margherita-piadine-429388 (may not work)