Margherita piadine recipe

Ingredients

• Cooking spray
• 1 (11-ounce) package refrigerated thin-crust pizza crust dough
• 2 teaspoons extra-virgin olive oil, divided
• 1 small garlic clove, minced
• 3 large basil leaves, cut into thin strips
• ¼ teaspoon freshly ground black pepper, divided
• 1 tablespoon balsamic vinegar
• 1⁄8 teaspoon salt
• 4 cups loosely packed arugula
• 1½ cups diced seeded plum tomato (about 2)
• 4 (0.67-ounce) slices reduced-fat provolone cheese (such as Sargento)

1. Preheat oven to 425°.
2. Coat a large baking sheet with cooking spray. Roll out dough onto prepared baking sheet; cut dough crosswise in half, creating 2 smaller rectangles. Brush surface of dough with 1 teaspoon oil; sprinkle with garlic, basil, and 1⁄8 teaspoon pepper. Bake at 425° for 8 minutes or until crust is golden but still pliable.
3. While crust bakes, combine remaining oil, remaining 1⁄8 teaspoon pepper, vinegar, and salt in a large bowl, stirring with a whisk. Add arugula and tomatoes; toss well.
4. Arrange cheese slices lengthwise down long side of crusts; top with arugula mixture. Fold dough over filling, creating 2 long rectangle sandwiches. Bake an additional 1 to 2 minutes or until cheese melts. Cut each rectangle crosswise in half. Serve immediately.