Food & Cooking Recipes Appetizers Tricolor-Salad Pizza Close Credit: Lennart Weibull Prep Time: 20 mins Total Time: 30 mins Servings: 4 Salad on pizza?! Why yes indeed. This fresh and inspired recipe uses a quick homemade dough and toppings such as radicchio, fennel, and cherry tomatoes to bring a little of the garden to pizza night. Soft and stretchy fresh mozzarella cheese is the perfect topper for this bright, vibrant pan pizza. Directions 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.