Ingredients

• 1 refrigerated fresh pizza dough
• cooking spray
• 2 teaspoons garlic
• 0.25 cups extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 0.25 teaspoons kosher salt
• 2 cups fresh baby spinach
• 2 ballss burrata cheese
• 6 ounces mixed cured meats
• 0.5 cups pepperoncini
• balsamic glaze

Instructions

1. 1 Gather all ingredients.
2. 2 Place pizza dough in a medium bowl greased with cooking spray and cover lightly with plastic wrap; let stand at room temperature until soft and pliable, about 1 hour.
3. 3 While dough sits, preheat oven to 450 degrees F (230 degrees C) with a rack in the center position. Stir together grated garlic and 2 tablespoons of the oil in a small bowl. In a separate bowl, whisk together vinegar, salt, and remaining 2 tablespoons oil. Set aside.
4. 4 Turn dough out onto a large sheet of parchment; cut dough into 4 equal pieces. Working one piece of dough at a time, stretch and roll dough piece into a (7-inch) circle. Brush dough with garlic-oil mixture; fold dough circle in half. Brush top of dough lightly with garlic-oil mixture. Place on a parchment-lined baking sheet. Repeat with remaining dough pieces and garlic-oil mixture.
5. 5 Bake in the preheated oven until puffed and golden, 8 to 10 minutes. Let cool about 3 minutes.
6. 6 Toss spinach with 1 1/2 tablespoons of the vinaigrette in a medium bowl. Tear burrata into 8 pieces. Open pizza bread gently and place 2 pieces of the burrata on the bottom half of each pizza bread.
7. 7 Evenly stuff spinach, cured meats, and pepperoncini slices into each pizza bread.
8. 8 Drizzle with remaining vinaigrette and balsamic glaze. Serve immediately.

Nutrition per serving