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Whole Wheat Pizza
Topped with Arugula Salad
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.
Tools from the Test Kitchen
Ingredients
PDF Download a PDF of this recipe
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2 Ounces Black Olives
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3 Cloves Garlic
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1 Red Onion
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8 Ounces Fresh Mozzarella
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1 14-Ounce Can Tomato Puree
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¼ Cup Semolina Flour
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1 Pound Whole Wheat Pizza Dough
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2 Teaspoons Dijon Mustard
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2 Tablespoons Red Wine Vinegar
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4 Ounces Arugula
Instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs