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Ricotta Pizza with Radicchio & Grapefruit Salad

This is the perfect pizza and salad combo to bring a little color to a dreary winter day! We love the crispy crust baked with ricotta and Pecorino Romano, then topped with a radicchio, endive and grapefruit salad.


Pizza Bianca

Serves 2

Ingredient for Pizza:

  • 1 large ball pre-made pizza dough, cut in three
  • 1 cup ricotta cheese
  • ¼ teaspoon garlic powder
  • 2 teaspoons dried rosemary
  • ½ cup grated Pecorino Romano

Ingredients for Salad:

  • 1 red grapefruit peeled, cut into wheels
  • ½ large head of radicchio, washed and leaves torn into bite size pieces
  • 1 small yellow endive, washed and leaves torn into bite size pieces
  • 3 ounces baby arugula, washed
  • Extra-virgin olive oil
  • All-purpose flour for dusting
  • Kosher salt
  • Ground pepper

Make Pizza

Preheat oven to 450° F. Lightly dust work surface with flour and roll out dough in two 9” rounds. Transfer to a baking sheet drizzled with olive oil. In a small bowl mix ricotta, garlic powder, and rosemary with olive oil. Season mixture with ¼ teaspoon salt and a pinch of black pepper. Spread the mixture on the dough, leaving a ½ inch border around the edges. Sprinkle with shredded Pecorino Romano. Bake for 15 minutes until crust is golden and cheese is melted and browned in spots.

READ: What You Need to Know About Olive Oil

Make Salad

Peel the grapefruit. Cut into ¼” wheels and squeeze any remaining juice over the slices. In a medium bowl, mix radicchio, endive, arugula and grapefruit. Drizzle with olive oil and toss with salt and pepper to taste.

Assemble Pizza

Cut the pizza into 4 quarters. Top with the grapefruit and radicchio salad. Drizzle with olive oil and fresh-ground black pepper.

RECIPE: Bacon, Caramelized Onion & Goat Cheese Pizza

Pro tip: Freeze the remaining 1/3 of the dough to make pizza again another night. Or, if you’re feeling adventurous, try using it for dessert! Roll out small rounds of dough (about 1” thick) and place a tablespoon of Nutella or any other sweet filling. Fold over into a half moon, and seal the edges with the back of your fork. Bake for 15 minutes at 450° F. Dust with powdered sugar and serve!


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