Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2000

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Credit: Randy Mayor

Recipe Summary test

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add onion, and sauté 5 minutes, stirring frequently. Stir in 1 teaspoon rosemary, salt, and pepper. Continue cooking 15 to 20 minutes or until onion is a deep golden brown, stirring frequently.

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  • Preheat oven to 500°.

  • Roll dough into a 12-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Top with onion. Bake at 500° for 10 minutes. Add cheese and walnuts; bake an additional 3 minutes or until cheese melts. Remove from oven; top with 1 teaspoon rosemary and arugula. Cut the pizza into 4 wedges.

Nutrition Facts

449 calories; calories from fat 24%; fat 11.8g; saturated fat 3.6g; mono fat 4.7g; poly fat 2.6g; protein 14.8g; carbohydrates 73.8g; fiber 10.1g; cholesterol 11mg; iron 3.7mg; sodium 944mg; calcium 172mg.
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