1/2 cup (2 ounces) crumbled Gorgonzola, blue cheese, or feta
2 tablespoons coarsely chopped walnuts
1 cup trimmed arugula
How to Make It
Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently. Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.
Preheat oven to 500°.
Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Top with onion. Bake at 500° for 10 minutes. Add cheese and walnuts; bake an additional 3 minutes or until cheese melts. Remove from oven; top with 1 teaspoon rosemary and arugula. Cut the pizza into 4 wedges.
I made this twice, and the first time I loved, and the second time I was on the fence. It just doesn't seem to be that substantial as a meal. I almost ate the whole thing by myself. Perhaps it would work better as a side dish with poultry or some sliced roast beef.
This was fantastic--great flavors. My family devoured it in one sitting, but I bet leftovers would have been good! I used a quick prepare pizza crust from a bag (Betty Crocker) and spread it thin on a 13X9 pan. It was thin and crunchy, and really good. YOu could also use a premade dough ball that you buy in the refrigerated section of the grocery store--that would make a thicker, chewier crust. I will make this for company.
I used a flatbread dough from a weight loss cookbook but I used the cornmeal as well. I don't like arugula so I used baby spinach instead. The dough I have only lets you bake for 10 min on 500 degrees. So I added the spinach at 5min. On half the pizza I added some leftover steak and the whole execution came out very well.
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