Ingredients
6 tablespoons extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
8 ounces fresh salted mozzarella, thinly sliced
10 ounces cherry tomatoes, halved (2 cups)
Parmigiano-Reggiano, finely grated, for sprinkling
1 tablespoon white-wine vinegar
1/2 teaspoon dried oregano
1 cup very thinly sliced fennel (from 1 bulb)
1 cup thinly sliced radicchio
4 cups loosely packed baby arugula (or 1 bunch regular)
Preparation
Preheat oven to 450° with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. Top with mozzarella, leaving a 1/2-inch border, then tomatoes, cut-sides up.
Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Sprinkle generously with Parmigiano. Whisk together vinegar, oregano, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Toss with fennel, radicchio, and arugula to evenly coat. Top pizza with salad; serve immediately with more Parmigiano.
