Peppery arugula dressed with lemon vinaigrette complements this rich pizza. Toss 4 cups arugula, 1 cup rinsed and drained unsalted canned chickpeas, and 1 shaved carrot with 1 tablespoon extra-virgin olive oil, 1 1/2 tablespoons lemon juice, and 1/8 teaspoon each of salt and pepper.
LOVE this recipe! The mix of flavors is outstanding. I've made this pizza 3 times already. It always looks like a lot of onions, but they cook down. An olive pitter also cuts the prep time in half. I would highly recommend this pizza.
This was good and the blend of ingredients is tasty. Mine came out a little dry though. I was using a brand new pizza pan and was worried the crust wasn't doneso I left it in the oven longer. My crust ended up golden and crispy but the overall pizza was good but dry. I'll make this again though - I think I just need to master my pan.
The onions are wonderfully sweet and the olives are present, but not overpowering. And the tanginess of the goat cheese balances the sweetness of the onions. I chose to make a homemade crust, but the toppings would be great on whatever type of crust you prefer.
Loved this! Great flavor. The vinegar adds a wonderful sweetness.
