Of all the times I have made resolutions to eat a little healthier, I don’t think my goals have ever included giving up pizza. I just love it way too much. Pizza usually gets a bad rap because it is cheese and sauce laden, but it doesn’t have to be that way. With multigrain crust rolled thin, olive oil for a sauce, small doses of quality cheese, and fresh produce, pizza can actually be a light-tasting meal. This green and white pizza from the New York Times is just that. Quick, simple to prepare, and fresh, this is one recipe that doesn’t have to derail your New Year’s resolutions.
Green and White Pizza
Serves: 2-3 servings
Ingredients
- 1, 12-inch round of pizza dough, rolled thin (I like to use whole grain or wheat crust for this)
- 3 ounces fresh mozzarella
- Extra-virgin olive oil
- ¼ cup Parmesan, finely grated
- 2 large handfuls baby arugula
- 1 lemon, juiced and zested
- Kosher salt
Instructions
- Preheat oven and pizza stone or pan to 450.
- Drizzle rolled pizza dough with a little olive oil to coat. Zest lemon over pizza. Break the mozzarella into small pieces and sprinkle evenly over dough, then add Parmesan. Place pizza in oven, and bake for 8-10 minutes, or until crust is golden and cheese is bubbling.
- Meanwhile, in a medium bowl, add arugula. Dress with a little olive oil and lemon juice (start with juice from half the lemon, then add more if needed to taste). Season with salt to taste. When the pizza is done, place the dressed arugula on top and serve.
This is beautiful, that crust is so thin and looks delicious! I love arugula on my pizza too 🙂 If by chance we ever meet IRL, a pizza date is in order!!