Cover recipe/image from August 2007 Food and Drink - the fresh arugula is AMAZING. The cherry tomatoes take quite a while to de-seed, but are definitely worth it. I don't really know what Telaggio cheese is, but I use brie from the market sometimes and it work well. The idea of pizza with something salad-ish on top seems kind of weird at first, but in the end, it totally works. We've served this at an appetizer party before, but it also works with a vegetarian entree if you don't mind that it's kind of low protein.
Cooked pizza toppings:
2 cups (500 mL) cherry tomatoes, halved and seeded
1 lb (500 g) mixed mushrooms
¼ cup (50 mL) olive oil
2 tbsp (25 mL) balsamic vinegar
Salt and freshly ground pepper
Fresh pizza toppings:
2 tbsp (25 mL) olive oil
1 large flat bread
8 oz (250 g) Taleggio cheese, thinly sliced or chopped
2 cups (500 mL) arugula
2 tsp (10 mL) balsamic vinegar
Kosher or Maldon salt for sprinkling
1. Preheat oven to 400°F (200°C).
2. Toss together tomatoes and mushrooms with oil, balsamic vinegar and salt and pepper. Lay tomatoes and mushrooms in 1 layer on a baking pan and roast for 10 to 15 minutes or until vegetables have softened. Let cool, and slice mushrooms.
3. Brush a baking sheet with 1 tbsp (15 mL) olive oil. Lay flat bread in baking sheet and brush with remaining 1 tbsp (15 mL) olive oil.
4. Scatter over Taleggio cheese, mushrooms and tomatoes and bake for 10 minutes or until cheese is melted.
5. Toss arugula with the 2 tsp (10 mL) balsamic vinegar and arrange on top of flatbread. Sprinkle with salt.