ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Walnut Pizza with Arugula and Yellow Tomatoes

Randy Mayor; Melanie J. Clarke
Yield 2 servings (serving size: 1 pizza)
You can also use red tomatoes and spinach for this salad-topped pizza.

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

Nutrition 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

How to Make It

  1. Bake pizza shells according to package directions, omitting fat.

  2. 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.

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