Margherita Piadine

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Oxmoor House


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Cooking spray

1 (11-ounce) package refrigerated thin-crust pizza crust dough

2 teaspoons extra-virgin olive oil, divided

1 small garlic clove, minced

3 large basil leaves, cut into thin strips

1/4 teaspoon freshly ground black pepper, divided

1 tablespoon balsamic vinegar

1/8 teaspoon salt

4 cups loosely packed arugula

1 1/2 cups diced seeded plum tomato (about 2)

4 (0.67-ounce) slices reduced-fat provolone cheese (such as Sargento)

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