- 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)
- calories 314
- caloriesfromfat 0.0 %
- fat 12.3 g
- satfat 3.6 g
- monofat 5 g
- polyfat 1.6 g
- protein 12.2 g
- carbohydrate 39.8 g
- fiber 2 g
- cholesterol 10 mg
- iron 2.2 mg
- sodium 730 mg
- calcium 188 mg
How to Make It
Preheat oven to 425°.
Coat a large baking sheet with cooking spray. Roll out dough onto prepared baking sheet; cut dough crosswise in half, creating 2 smaller rectangles. Brush surface of dough with 1 teaspoon oil; sprinkle with garlic, basil, and 1/8 teaspoon pepper. Bake at 425° for 8 minutes or until crust is golden but still pliable.
While crust bakes, combine remaining oil, remaining 1/8 teaspoon pepper, vinegar, and salt in a large bowl, stirring with a whisk. Add arugula and tomatoes; toss well.
Arrange cheese slices lengthwise down long side of crusts; top with arugula mixture. Fold dough over filling, creating 2 long rectangle sandwiches. Bake an additional 1 to 2 minutes or until cheese melts. Cut each rectangle crosswise in half. Serve immediately.
Serve with: Lemony Chickpea Salad