Photo: Randy Mayor; Styling: Blakeslee Wright Giles
Hands-on Time
35 Mins
Total Time
59 Mins
Yield
Serves 4 (serving size: 2 slices)

Peppery arugula dressed with lemon vinaigrette complements this rich pizza. Toss 4 cups arugula, 1 cup rinsed and drained unsalted canned chickpeas, and 1 shaved carrot with 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons lemon juice, and 1/8 teaspoon each of salt and pepper.

How to Make It

Step 1

Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).

Step 2

Let dough stand at room temperature for 30 minutes.

Step 3

Heat a large nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add onions, garlic, and thyme; cook 25 minutes or until onions are very soft and browned, stirring occasionally. Stir in vinegar.

Step 4

Place dough on a floured surface; roll into a 14-inch circle. Pierce entire surface liberally with a fork. Remove pizza stone from oven. Place dough on pizza stone. Spread remaining 2 teaspoons oil over dough. Spread onion mixture and olives evenly over dough. Sprinkle with cheese, pepper, and salt. Bake at 450° for 15 minutes or until crust is browned. Cut into 8 slices.

You May Like

Ratings & Reviews