1 1/2 lbs. prepared pizza dough
2 Tablespoons cornmeal
4 cups packed arugula
2 Tablespoons dried oregano
1/4 cup Pompeian Red Wine Vinegar, divided
4 cups chopped tomatoes
1 cup small black olives
3/4 cup Pompeian Robust Extra Virgin Olive Oil, divided
- Heat oven to 475° degrees. Sprinkle 1 Tablespoon cornmeal onto each of two large baking sheets.
- Divide dough in half, cover each piece with plastic wrap, and let rest for 5 min.
- Roll out one piece of dough on a floured surface to form an 8” x 16” rectangle. Transfer to prepared baking sheet. Drizzle with 2 Tablespoons of the Pompeian Robust Extra Virgin Olive Oil and bake for 14-15 minutes, or until golden and bubbly. Repeat with remaining dough.
- Topping: Remove flatbreads from oven and top each with 2 cups chopped tomatoes, 2 cups arugula, 1/2 cup black olives and 1 Tablespoon oregano. Drizzle each with 1/4 cup Pompeian Robust Extra Virgin Olive Oil and 2 Tablespoon. Pompeian Red Wine Vinegar.Serve immediately.