Margherita Piadine

Ingredients

• 4 cups arugula loosely packed
• 1 tablespoon balsamic vinegar 
• 3 large basil leaves cut into thin strips
• 0.3 teaspoon pepper black divided freshly ground
• 1 small garlic clove minced
• 2 teaspoons olive oil extra-virgin divided
• 11 ounce thin-crust pizza crust dough refrigerated
• 1.5 cups plum tomatoes diced seeded ( 2)
• 2.7 ounce provolone cheese reduced-fat (such as Sargento)
• 0.1 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 42
2. Coat a large baking sheet with cooking spray.
3. Roll out dough onto prepared baking sheet; cut dough crosswise in half, creating 2 smaller rectangles.
4. Brush surface of dough with 1 teaspoon oil; sprinkle with garlic, basil, and 1/8 teaspoon pepper.
5. Bake at 425 for 8 minutes or until crust is golden but still pliable.
6. While crust bakes, combine remaining oil, remaining 1/8 teaspoon pepper, vinegar, and salt in a large bowl, stirring with a whisk.
7. Add arugula and tomatoes; toss well.
8. Arrange cheese slices lengthwise down long side of crusts; top with arugula mixture. Fold dough over filling, creating 2 long rectangle sandwiches.
9. Bake an additional 1 to 2 minutes or until cheese melts.
10. Cut each rectangle crosswise in half.
11. Serve immediately.
12. Serve with: Lemony Chickpea Salad