Arugula and Onion Pizza
Arugula and Onion Pizza
The Mister has been making a few comments lately that I must prefer him on the heavier side. And in hindsight, a lot of what I’ve cooked lately has been on the higher-fat, less-healthy side. So, I made a concerted effort to throw a few lighter, healthier recipes into the weekly meal plan.
I picked up an issue of Cooking Light, and perused the recipe index. My pantry and fridge/freezer were pretty much empty. None of the usual protein options (beef, pork, chicken, fish) were particularly appealing.
Then I saw this pizza. Not exactly quick at 55 minutes to make, but easy, with only 15 minutes of hands-on prep work. The less prep work, the better, since The Peanut has entered a clingy phase. Four p.m. hits, and all of a sudden, he is miserable if he is anywhere other than my arms. I have an assortment of baby carriers that allow me to get things done even while holding him, but cooking over a hot stove with a baby strapped to my chest doesn’t sound like a safe plan.
I made very few modifications, and what I did change probably doesn’t affect the nutritional value all that much. As originally written, each serving (2 slices) contains just over 400 calories and 13 grams of fat. The pizza was packed with flavor, thanks to the homemade sauce, and you can easily substitute whatever veggies you have on hand. It had us wondering why we don’t make homemade pizza more often.
Arugula and Onion Pizza
Adapted from Cooking Light
Serves 4
Ingredients
- 12 ounces refrigerated pizza dough (store-bought or homemade)
- 1 tbsp 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 tbsp fresh oregano, chopped
- ¾ tsp red pepper flakes
- ¼ tsp kosher salt
- 3 ounces fresh mozzarella cheese, sliced thinly
- 1 ½ ounces Parmesan cheese, grated
- 4 ounces arugula
Directions
- 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 tsp 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.
Keep a little flour on the counter
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