Radicchio Flat Bread
- 2 tablespoons finely chopped olives
- ¼ cup plus 2 tablespoons olive oil, plus more for drizzling
- 1 pound store bought pizza dough*
- 1 garlic clove, cut in half
- 1 head of radicchio, torn into bite-sized pieces)
- 8 ounces burrata or fresh mozzarella, sliced
- 1 Pink Lady apple, thinly sliced crosswise
- ¼ cup fresh mint leaves
- 1 tablespoon white wine vinegar
- Fresh ground pepper and salt
*Store bought pizza dough is usually pretty tasty, as long as you buy local. Making your own is alwasy good but can be time consuming. We are partial to the Apizza Scholls recipe.)
Preheat oven to 450°.
In a small bowl, mix the chopped olives and ¼ cup olive oil in a small bowl; set aside.
Divide pizza dough into 4 equal sized balls.
Drizzle some of the olive oil onto 2 rimmed baking sheets. Stretch or roll each piece of dough into a very thin round and place on the baking sheets. Drizzle with the remaining olive oil and bake until golden brown, 8–10 minutes.
While crusts are still warm rub each with the cut side of the garlic clove.
In a work bowl, toss the radicchio with half of the olive mixture and season with salt and pepper.
Top flatbread with burrata and drizzle with remaining olive mixture.
Take half of the dressed radicchio and pile over the top of the cheese. Return the pans to the oven and bake until cheese is just warmed through and the greens are slightly wilted, about 4-5 minutes.
Meanwhile, toss the remaining dressed radicchio with the sliced apple, mint, and vinegar.
Divide the salad and serve on top of the warm flatbreads. Sprinkle with salt and pepper and enjoy.