Grape, Blue Cheese, and Walnut Pizza

Photo: Oxmoor House

We made our own balsamic syrup for this unique thin-crust pizza, but you can substitute bottled balsamic glaze found in the vinegar section of your supermarket. This recipe can easily be doubled to serve two.

Prep: 4 minutes; Cook: 10 minutes

Yield: 1 serving (serving size: 1 pizza)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 479
  • Calories from fat: 32%
  • Fat: 17g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 6g
  • Protein: 18.3g
  • Carbohydrate: 66g
  • Fiber: 6.2g
  • Cholesterol: 13mg
  • Iron: 3.2mg
  • Sodium: 682mg
  • Calcium: 157mg

Ingredients

  • 1 (2.8-ounce) whole wheat flatbread (such as Flatout Harvest Wheat)
  • 3/4 cup seedless red grapes, halved
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons chopped walnuts, toasted
  • 2 tablespoons balsamic vinegar
  • 1 cup arugula leaves

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Place flatbread on rack in oven; bake at 375° for 3 minutes or until lightly browned. Remove flatbread from oven; top with grapes, cheese, and walnuts. Place flatbread back on rack in oven; bake 5 minutes or until cheese melts and crust is browned.
  3. 3. While pizza bakes, bring vinegar to a boil in a small saucepan. Boil 1 minute or until vinegar thickens and reduces to about 1/2 tablespoon. Top pizza with arugula; drizzle with balsamic syrup. Serve immediately.
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