Pizza!
Trader Joe’s makes pre-prepped whole wheat pizza crust that makes this super easy. For those who can’t eat gluten, an easy modification is to use The Gluten-Free Pantry’s pizza crust mix. This is an awesome pizza, with chicken pepperoni and roma tomatoes.
Arugula Salad-Topped Tomato Pizza
Ingredients
1 lb Trader Joe’s ‘Almost Whole’ Wheat Pizza Dough
2 Roma tomatoes
2 tablespoons fresh ‘hot and spicy’ oregano, chopped
4 oz sliced white mushrooms
1/2 cup shredded part-skim mozzarella
3 oz chicken or turkey pepperoni
2/3 cup sliced roasted red peppers, drained of oil
6 cups arugula
2 tbsp shredded Parmesan cheese
3 tbsp balsamic vinegar
1/2 tsp black pepper
1/2 tsp dijon mustard
1/2 tsp sugar
1/4 cup extra virigin olive oil
Heat oven to 500 degrees.
Divide dough into four pieces and stretch/roll into 8-10 inch circles. Place on baking sheets.
Cover each pizza with a layer of tomatoes, sprinkle with chopped oregano. Top with mushrooms and 2 tbsp mozarella each. Place slices of pepperoni on top of cheese. Bake 8-10 minutes until crust is golden-brown.
Toss together red peppers, arugula and Parmesan. In another bowl, whisk together vinegar, pepper, mustard and sugar, until sugar is disolved. Whisk in the oil.
When pizza is done, combine the salad and vinaigrette. Place the salad on top of each pizza.
1 pizza = 539 calories
Modified from a recipe in Shape magazine.