Roasted Red Pepper and Arugula Pizza

Oxmoor House
Dump your plain old pizza toppings in favor of peppery arugula and roasted red peppers.
4 servings (serving size: 2 slices)


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1 tablespoon yellow cornmeal
Cooking spray
1 (10.5-ounce) package refrigerated pizza dough
1 (7-ounce) jar roasted red bell pepper, drained
1 (1.75-ounce) package arugula or 2 cups loosely packed baby spinach leaves
1 1/2 tablespoons pine nuts
1/4 cup thinly sliced red onion
1/4 teaspoon crushed red pepper
1 cup preshredded pizza cheese blend


Prep: 7 Minutes
Cook: 14 Minutes

Preheat oven to 425º.

Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray. Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11 x 15-inch rectangle. Bake at 425º for 7 minutes. Remove crust from oven.

Layer red pepper strips and arugula over crust. Sprinkle with pine nuts, red onion, and crushed red pepper. Bake at 425º for 5 minutes; sprinkle with cheese, and bake 2 minutes or until cheese melts. Cut into 8 pieces.

Created date

April 2009

Nutritional Information

Calories 333
Caloriesfromfat 31 %
Fat 11.6 g
Satfat 4.8 g
Monofat 0.6 g
Polyfat 0.9 g
Protein 14.6 g
Carbohydrate 41.1 g
Fiber 2.2 g
Cholesterol 20 mg
Iron 2.9 mg
Sodium 903 mg
Calcium 222 mg