Whole Wheat Pizza Topped with Arugula Salad

Whole Wheat Pizza

Topped with Arugula Salad

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

After trying this homemade pizza with healthier, whole wheat dough and high quality toppings, you can forget the local delivery place. Peppery, fresh arugula salad would usually make a great side dish, but it’s even better when placed on top, just like they do in Italy. Try your luck at stretching the dough on the backs of your hands and tossing it in the air—it’s fun and makes the crust extra thin.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Whole Wheat Pizza Topped with Arugula Salad
Title
  • 2 oz Black Olives
  • 3 cloves Garlic
  • 1 Red Onion
  • 8 oz Fresh Mozzarella
  • 1 14-Ounce Can Tomato Puree
  • ¼ cup Semolina Flour
  • 1 lb Whole Wheat Pizza Dough
  • 2 tsps Dijon Mustard
  • 2 Tbsps Red Wine Vinegar
  • 4 oz Arugula
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 500°F. Pit the olives by smashing them with the side of a knife. Peel and thinly slice the garlic. Peel the onion; thinly slice half of it and small dice the other half. Slice the mozzarella cheese.
Make the sauce:
2 Make the sauce:
In a medium pot, heat some olive oil on medium-high until hot. Add the diced onion and garlic; cook 1 to 2 minutes, or until softened, stirring. Add the tomato puree, and bring to a simmer. Reduce the heat to medium-low and simmer 5 minutes, or until thickened. Season with salt and pepper to taste.
Stretch the dough:
3 Stretch the dough:
Evenly dust a large baking sheet with all of the semolina flour. Place the dough on the baking sheet and stretch it to the edges, being careful not to tear the dough.
Place the toppings on the pizza & bake:
4 Place the toppings on the pizza & bake:
Drizzle a little olive oil over the dough. Spoon a layer of sauce on the dough. (You may have extra sauce.) Top with the mozzarella, olives, and sliced onion. Season with pepper. Bake the pizza about 10 to 15 minutes, or until the dough is browned and cooked through.
Make the arugula salad:
5 Make the arugula salad:
While the pizza bakes, in a small bowl, combine the mustard and red wine vinegar. Slowly whisk in some olive oil until it resembles a dressing. Season with salt and pepper to taste. Just before serving, add the arugula to a large bowl, drizzle it with a little dressing, and toss to coat. (You may have extra dressing.)
Finish the pizza and serve:
6 Finish the pizza and serve:
When the pizza is done, top it with the arugula salad and serve. Enjoy!

Tips from Home Chefs

Whole Wheat Pizza

Prepare your ingredients:
1 Prepare your ingredients:
Preheat the oven to 500°F. Pit the olives by smashing them with the side of a knife. Peel and thinly slice the garlic. Peel the onion; thinly slice half of it and small dice the other half. Slice the mozzarella cheese.
2 Make the sauce:
In a medium pot, heat some olive oil on medium-high until hot. Add the diced onion and garlic; cook 1 to 2 minutes, or until softened, stirring. Add the tomato puree, and bring to a simmer. Reduce the heat to medium-low and simmer 5 minutes, or until thickened. Season with salt and pepper to taste.
Make the sauce:
Stretch the dough:
3 Stretch the dough:
Evenly dust a large baking sheet with all of the semolina flour. Place the dough on the baking sheet and stretch it to the edges, being careful not to tear the dough.
4 Place the toppings on the pizza & bake:
Drizzle a little olive oil over the dough. Spoon a layer of sauce on the dough. (You may have extra sauce.) Top with the mozzarella, olives, and sliced onion. Season with pepper. Bake the pizza about 10 to 15 minutes, or until the dough is browned and cooked through.
Place the toppings on the pizza & bake:
Make the arugula salad:
5 Make the arugula salad:
While the pizza bakes, in a small bowl, combine the mustard and red wine vinegar. Slowly whisk in some olive oil until it resembles a dressing. Season with salt and pepper to taste. Just before serving, add the arugula to a large bowl, drizzle it with a little dressing, and toss to coat. (You may have extra dressing.)
6 Finish the pizza and serve:
When the pizza is done, top it with the arugula salad and serve. Enjoy!
Finish the pizza and serve:
Browse Steps
1 of 6