Walnut Pizza with Arugula and Yellow Tomatoes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 32%
  • Fat: 10.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 4.8g
  • Protein: 11.9g
  • Carbohydrate: 37g
  • Fiber: 4.1g
  • Cholesterol: 24mg
  • Iron: 1.4mg
  • Sodium: 486mg
  • Calcium: 94mg


  • 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


  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.
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