Clean Eating Day 5 of 5

Today is about adventure. Today is about new beginnings! Happy Friday to all. What a great day to breathe.

Clean Eating Day Five...

photo and recipe by cleaneatingmag.com

Mushroom & Radicchio Thin Crust Pizzetta

INGREDIENTS:

• Olive oil cooking spray
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, thinly sliced
• 2 tsp rosemary sprigs, finely chopped, divided
• Sea salt and fresh ground black pepper, to taste
• 2 tsp cornmeal (if pkg specifies a grind, opt for fine, not coarse)
• 1 1-lb pkg store-bought whole-wheat pizza dough
• 1 tsp plus 1 tbsp olive oil, divided
• 2 medium plum tomatoes, diced
• 2 oz goat cheese, crumbled
• 3 tbsp white balsamic vinegar
• 1/4 medium radicchio, thinly sliced and soaked in cold water for 30 minutes
• 2 cups baby arugula

INSTRUCTIONS:

1. Preheat oven to 475°F.
2. Coat a large sauté pan with cooking spray and set over medium-high. Add garlic and mushrooms and sauté for 4 to 6 minutes or until tender, light golden brown in color and no liquid remains in pan. Transfer garlic-mushroom mixture to a bowl, season with 1/2 tsp rosemary, salt and pepper and mix well. Set aside at room temperature.
3. Line a large baking sheet with parchment paper and sprinkle with cornmeal.
4. Roll out pizza dough into a rectangular shape, as thin as possible, about 12 inches x 16 inches in size. Transfer dough onto baking sheet and brush with 1 tsp oil. Top pizza with remaining rosemary, tomatoes and cheese and season with salt and pepper. Place pan into oven and bake for 8 to 10 minutes, until crust is golden brown and crisp. Remove from oven and slice crust in half lengthwise, then cut each half into 6 pieces.
5. While pizzetta is baking, prepare dressing: In a small bowl, whisk remaining 1 tbsp oil into vinegar. Drain radicchio well and place into a large bowl. Add arugula and dressing to radicchio and toss well, seasoning with salt and pepper.
6. Top each pizzetta slice with radicchio salad and garlic-mushroom mixture, dividing evenly. Serve immediately.