You can also use red tomatoes and spinach for this salad-topped pizza.
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
How to Make It
Bake pizza shells according to package directions, omitting fat.
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.
Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.