Walnut Pizza with Arugula and Yellow Tomatoes

Walnut Pizza with Arugula and Yellow Tomatoes Recipe
Randy Mayor; Melanie J. Clarke
You can also use red tomatoes and spinach for this salad-topped pizza.

Yield:

2 servings (serving size: 1 pizza)

Recipe from

Nutritional Information

Calories 307
Caloriesfromfat 32 %
Fat 10.4 g
Satfat 2.8 g
Monofat 1.8 g
Polyfat 4.8 g
Protein 11.9 g
Carbohydrate 37 g
Fiber 4.1 g
Cholesterol 24 mg
Iron 1.4 mg
Sodium 486 mg
Calcium 94 mg

Ingredients

2 (7-inch) individual refrigerated pizza crust dough (such as Mama Mary's)
2 tablespoons coarsely chopped walnuts
1/2 cup (2 ounces) reduced-fat feta cheese
1 tablespoon fat-free milk
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1 cup trimmed arugula
1 cup shredded roasted chicken breast
1 cup chopped yellow tomato
1/4 cup chopped red onion
1 teaspoon white balsamic vinegar
1/8 teaspoon black pepper

Preparation

Bake pizza shells according to package directions, omitting fat.

While pizza shells bake, heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Place walnuts, feta, milk, oregano, and 1/4 teaspoon pepper in a food processor; pulse to combine.

Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.

Note:

June 2002
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