Top Pizza Dough with Balsamic Vinegar for National Vinegar Day!
Did you know that it’s National Vinegar Day on June 16? And if you thought that you couldn’t possibly incorporate this food holiday into your restaurant’s menu, you’d be wrong. By topping pizza dough with some cherry tomatoes and balsamic, there’s all kinds of reasons for you to use this day to boost your profits!
Ingredients:
- 1 package dough
- 4 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
- 6 cloves garlic, minced
- 1 teaspoon chili pepper flakes
- 1 can pureed tomatoes (28 ounces)
- 8 cherry tomatoes, sliced in half
- 1 shallot, chopped
- 1 cup arugula leaves
- ½ cup balsamic vinegar
- Salt and pepper to taste
Instructions:
- Preheat oven to 500 degrees Fahrenheit and roll out pizza crust
- Mix together tomatoes, vinegar, shallot, salt and pepper, and set aside.
- Place olive oil in a medium-sized saucepan over medium heat. When hot, add tomatoes, garlic, and basil. Bring to a boil, cover, and simmer for about 30 minutes.
- When sauce is ready, spread a thin layer over top of the dough and sprinkle arugula leaves on top, but not entirely covering the sauce. Place cherry tomatoes right on top, sliced sides down, and then drizzle balsamic vinegar over top.
- Place in the preheated oven and bake for 10-15 minutes, or as directed on the package instructions.
Remove from the oven, quickly slice and offer this tasty treat to your customers to celebrate National Vinegar Day!