You can also use red tomatoes and spinach for this salad-topped pizza.

Recipe by Cooking Light June 2002


Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

2 servings (serving size: 1 pizza)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

307 calories; calories from fat 32%; fat 10.4g; saturated fat 2.8g; mono fat 1.8g; poly fat 4.8g; protein 11.9g; carbohydrates 37g; fiber 4.1g; cholesterol 24mg; iron 1.4mg; sodium 486mg; calcium 94mg.