Walnut Pizza with Arugula and Yellow Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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You can also use red tomatoes and spinach for this salad-topped pizza. Ingredients:
2 (7-inch) individual refrigerated pizza crust dough (such as mama mary's) |
2 tablespoons coarsely chopped walnuts |
1/2 cup (2 ounces) reduced-fat feta cheese |
1 tablespoon fat-free milk |
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano |
1/4 teaspoon black pepper |
1 cup trimmed arugula |
1 cup shredded roasted chicken breast |
1 cup chopped yellow tomato |
1/4 cup chopped red onion |
1 teaspoon white balsamic vinegar |
1/8 teaspoon black pepper |
Directions:
1. Bake pizza shells according to package directions, omitting fat.
2. While pizza shells bake, heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Place walnuts, feta, milk, oregano, and 1/4 teaspoon pepper in a food processor; pulse to combine.
3. Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.
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