Friday, September 30, 2011

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...

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Mushroom & Radicchio Thin Crust Pizzetta


  • 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


  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.


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