A couple of days ago, I shared that we got pizza dough with our harvest box this week. My original plan was to make a veggie pizza, but when I looked at the vegetables we got this week, nothing really stood out as a good pizza vegetable. While looking for arugula recipes, I saw several for arugula pesto, so I decided to do a pesto pizza with a Greek theme. This was definitely a different flavor combination, but turned out pretty good.
- Whole wheat pizza dough (enough for one pizza)
- 6 ounces arugula, washed and trimmed
- ¼ cup olive oil
- ½ cup pine nuts, toasted
- ½ cup shredded parmesan cheese
- 1 cup cubed cooked chicken breast
- ½ of a 14 ounce can of artichoke hearts
- 1-2 Roma tomatoes, sliced
- ¼ cup Kalamata olives, chopped
- ⅓ cup feta cheese, crumbled
- Preheat oven to 400 degrees. Dust a jelly roll pan with cornmeal. Roll out pizza dough. Bake for 5-7 minutes, until it starts to firm up.
- While the dough is starting to bake, place a couple of handfuls of arugula and half of the oil in a food processor and start to puree. Add additional arugula a little at a time until it is all pureed. (Add a little more oil as needed.) Add nuts and cheese, continue to puree until smooth, adding additional oil as needed.
- When the crust comes out of the oven, spread the arugula mixture over the top, coming close to the edges. Sprinkle chicken artichokes, tomatoes, and olives over the top, top with cheese.
- Continue baking until crust is golden and cheese starts to soften, about 10 minutes.
I will definitely order the pizza dough again; it was really good.