Margherita Pizza with Arugula
Healthy bonus: Bone-building magnesium and calcium from arugula
Recipe information
Yield
Makes topping for 8 individual pizzas
Ingredients
1 can (25 ounces) crushed plum tomatoes
3/4 cup chopped fresh basil
2 tablespoons finely chopped fresh garlic
3 tablespoons extra-virgin olive oil
1 1/2 cups grated lowfat Romano
1 1/2 cups grated lowfat fontina
6 cups roughly chopped arugula
2 tablespoons balsamic vinegar
Preparation
To make sauce, combine tomatoes, basil, garlic, and 1 tablespoon oil in a medium-sized bowl. Stir well and set aside for up to 1 hour. Mix cheeses together in a bowl. In a separate bowl, combine arugula, remaining 2 tablespoon oil, and vinegar. Season with salt and pepper. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust; dollop each with1/3 cup sauce. (Do not spread.) Top with arugula. Rotate 3 to 4 minutes until bottom is golden brown.
Nutrition Per Serving
Nutritional analysis per serving: 453 calories
17.8 g fat (4 g saturated fat)
54.4 g carbohydrates
22.2 g protein
5.8 g fiber
#### Nutritional analysis provided by Self
