Margherita Pizza Salad

  Hi, my name is Molly and I am a pizza addict. I will eat it any day, anytime, anywhere especially when I am hungover.
   A year and a half ago I was lucky enough to go to Rome for my 25th birthday. I love the way they do pizza there, everything on it so fresh. Fresh veggies, meat, minimal sauce and cheese, and homemade delicious dough. Domino's ain't got nothing on the Italians. So, when one of the RN's I work with gave me an issue of Eating Well Magazine with a section on "Pizz'alads" (pizza salads) that had a fresh Margherita version, saying I was thrilled was an understatement. Seriously?! A healthy(ish) way to make pizza?! Hell yes my friends.
   Today I am sharing with you my adaptation of Eating Well's Margherita Pizz'alad. It made a perfect Meatless Monday dinner for Wade and I. Luckily, it was cool enough out today to use the oven.
  To start off I made two batches of Eating Well's Whole- Grain Pizza Dough (you can find the recipe here). I have made my own pizza dough before, but I have never found a recipe that used whole wheat and had the consistency I like in a pizza dough. This stuff was about as good as it gets for a healthier version. I was a little worried I screwed up the first ball of dough and that it wasn't going to rise, so to be on the safe side I made two of them. Looks like I am having pizza twice this week! Woot woot!
  So, the deviations I made from original recipe are very minimal, mostly done to make it cheaper, quicker, and get my Artichoke fix. Enjoy this great summer recipe in the oven or on the grill and always with a glass of wine! (or two or three or four)

Margherita Salad Pizza

• 1 ball of Whole Grain Pizza Dough
• 2 Tbsp Extra Virgin Olive Oil, divided
• 1 Tbsp Minced Garlic
• 1 Large Tomato, thinly sliced
• 4 oz Marinated Artichoke Hearts, diced
• 1/2 c Shredded Part Skim Mozzarella Cheese
• 1 Tbsp Balsamic Vinegar
• 1 tsp Dijon Mustard
• 1/2 tsp sugar
• 2 c Arugula
• 1 c Torn Fresh Basil
• 2 Tbsp Dried Parsley Flakes
• 1/4 c Shredded Parmesan Cheese 

1. Place the oven rack in the lower third of the oven and preheat it to 500 degrees.
2. Combine 1 Tbsp olive oil, balsamic vinegar, Dijon mustard, sugar, and parsley and whisk together in a large bowl. Add arugula, basil, and Parmesan and toss. I like to do this before I start putting together the pizza because letting it sit for a while kind of wilts the arugula and makes it a little less crunchy (I love the taste of arugula but the texture weirds me out)

3. Place the ball of dough on a lightly floured surface, corn meal works great for this too to get a crispier crust. Roll out dough into a 12-14 inch circle, then transfer to a pizza stone or pan.

4. Combine 1 Tbsp oil and garlic in a small bowl and brush the dough with it. Top with tomato, artichoke hearts, and shredded mozzarella. Bake until golden and crispy, about 10 minutes.

5. When pizza is done , let cool for 5-10 minutes.

6.Put arugula salad mixture on top of the pizza, slice, and serve immediately.

  

Nutritional Facts: Servings 8, Calories 234; Fat 11g; Carbs 26; Protein 8g; Sodium 472mg; Sugars 4g

Now, off I go to enjoy that glass of wine. Hope you enjoy this great summer meal!