Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

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.

David Bonom
Recipe by Cooking Light August 2014

Gallery

Randy Mayor; Styling: Blakeslee Wright Giles

Recipe Summary

hands-on:
35 mins
total:
59 mins
Yield:
Serves 4 (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).

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  • Let dough stand at room temperature for 30 minutes.

  • Heat a large nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add onions, garlic, and thyme; cook 25 minutes or until onions are very soft and browned, stirring occasionally. Stir in vinegar.

  • Place dough on a floured surface; roll into a 14-inch circle. Pierce entire surface liberally with a fork. Remove pizza stone from oven. Place dough on pizza stone. Spread remaining 2 teaspoons oil over dough. Spread onion mixture and olives evenly over dough. Sprinkle with cheese, pepper, and salt. Bake at 450° for 15 minutes or until crust is browned. Cut into 8 slices.

Nutrition Facts

363 calories; fat 11.1g; saturated fat 2.9g; mono fat 4.9g; poly fat 1g; protein 11g; carbohydrates 52g; fiber 8g; cholesterol 8mg; iron 2mg; sodium 697mg; calcium 71mg.
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