- 1 pound whole wheat pizza dough
- 2 tablespoons extra virgin olive oil, divided
- 2 cups shredded Italian blend cheese
- 2 fresh California plums, pitted and very thinly sliced
- 3 cups baby or chopped arugula
- 1/2 cup slivered red onion
- 2 tablespoons snipped fresh basil
- 2 tablespoons fresh lemon juice
- Freshly ground pepper and sea salt to taste
- Preheat oven to 425 degrees F. Divide dough into 3 pieces; roll each into a very flat oval on a lightly floured board (about 7×11-inches). Place dough on baking sheets and brush with 1 tablespoon oil. Bake for 10 minutes. (May be prepared ahead to this point.) Just before serving, top each flat bread with 2/3 cup cheese. Bake at 425 degrees F for 5 minutes. To prepare plum salad, toss remaining oil with remaining ingredients. Place equal amounts on each warm cheese flat bread and cut into 3-inch slices to serve.