Arugula and Balsamic Pizza
Serves about 8 -10.
Prep time: 10 minutes
Cook time: 22 minutes
Ingredients:
- 1 pie crust (use my favorite no-fail recipe)
- 2 – 4 tablespoons extra virgin olive oil
- 1/2 medium onion, chopped
- 1 can diced or crushed tomatoes, drained
- 2 garlic cloves, minced
- 6 ounces sliced fresh mozzarella
- 1 large heirloom tomato, sliced
- 1 cup baby arugula
- 2 tablespoons chopped basil
- 2 – 4 tablespoons high quality balsamic vinegar
- 2 tablespoons freshly grated parmesan cheese
- Salt and pepper to taste
Directions:
- Prepare the crust according to the directions on this post. Using a floured rolling pin, roll out the crust to about 1/4 inch thickness. Preheat oven to 450 degrees F and dust a pizza stone with cornmeal.
- To make the sauce, heat two tablespoons of olive oil in a dutch oven over medium high heat. Add the onions and garlic; cook until just softened, about 3 – 4 minutes. Add in the tomatoes, reduce heat to low and let simmer until slightly thickened, about 15 minutes. Stir in salt, pepper and crushed red pepper. Mix in the chopped basil.
- Remove from heat and spread over the pizza crust to liberally coat. Bake for about 6 – 8 minutes. Remove from heat and place the mozzarella over the top of the sauce. Add slices of tomato to the top of the cheese. Bake for about 8 more minutes, or until cheese is melted and crust is golden brown.
- Sprinkle the top liberally with arugula. Drizzle the balsamic over the pizza and slice into pieces. Serve immediately with cracked pepper and parmesan cheese.
Nutritional information per slice:
Calories: 250
Fat: 11 grams
Carbohydrates: 22 grams
Fiber: 5 grams
Protein: 8 grams
Weight Watchers Points: 4