Arugula Salad Pizza
Ingredients
The pizza base
-
1
16-ounce package
refrigerated whole grain pizza dough (vegan)
-
Cornmeal
for sprinkling
-
⅓
cup
marinara sauce
-
1 ½
teaspoons
dried oregano
-
1
cup
shredded plant-based cheese
The toppings
-
2
cups
baby arugula
-
1 ½
cups
cherry tomatoes, halved
-
½
medium
red bell pepper, diced
-
1
ripe medium
avocado, sliced
-
¼
cup
pistachio kernels
-
1
tablespoon
balsamic vinegar
-
1
tablespoon
extra virgin olive oil
Instructions
- Preheat the oven to 350°F (180°C) and roll out the pizza dough to fit a 14-inch pizza pan or stone, sprinkling with cornmeal.
- Spread the marinara sauce over the dough and sprinkle with oregano and plant-based cheese.
- Bake in the oven for 30 to 35 minutes until the crust is golden and firm.
- Remove the crust and top with arugula, tomatoes, bell pepper, avocado, and pistachios.
- Drizzle with balsamic vinegar and olive oil, then serve immediately.
Nutrition Facts (estimated)
Servings
8 slices
Calories
276
Total fat
8g
Total carbohydrates
36g
Total protein
12g
Sodium
466mg
Cholesterol
0mg
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