Arugula and Onion Pizza
Adapted from Cooking Light
- 12 ounces refrigerated pizza dough (store-bought or homemade)
- 1 tablespoon canola oil, divided
- 2 cups onion (any variety), sliced vertically into thin strips
- 6 cloves garlic, thinly sliced
- 2 (14 ½ ounce) cans diced, no-salt-added tomatoes, thoroughly drained
- 2 tablespoon fresh oregano, chopped
- ¾ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 3 ounces fresh mozzarella cheese, sliced thinly
- 1 ½ ounces Parmesan cheese, grated
- 4 ounces arugula
- Spray a medium mixing bowl with nonstick spray. Place the pizza dough in the bowl, cover with a towel, and let sit for 30 minutes.
- Place a heavy baking sheet in the oven, and preheat to 500 degrees.
- In a large skillet, heat 1 teaspoon of the canola oil over medium heat, then add the onions and saute for about 4 minutes, or until they soften. Remove the onions to a plate with a pair of tongs.
- Add another teaspoon of oil to the pan, then add the garlic. Saute, stirring often, for about a minute. Add the tomatoes, oregano, salt, and red pepper flakes. Cook for 5 to 10 minutes, stirring frequently, until most of the liquid has evaporated.
- Lightly flour a clean, flat surface, and roll the pizza dough out to a 14-inch circle. If dough starts to shrink back, let sit for 5 minutes before continuing to roll.
- Remove the baking sheet from the oven. Carefully slide the pizza dough onto the sheet. Spread the tomato mixture onto the dough, leaving a ½-inch border around the edge. Top with the onion strips, and the cheeses. Bake for 12 minutes, until the crust turns a golden color, and the cheese melt.
- Just before the pizza is finished baking, heat the remaining teaspoon of oil in the skillet. Add the arugula, and saute for about 2 minutes, until it wilts.
- Pull the pizza out of the oven, and place the wilted arugula on top, then sprinkle over the remaining tablespoon of oregano. Slice into 8 wedges, and serve 2 to each person.