Artichoke, Arugula & Olive Pizza- anti-cancer recipes- cook for your life

Artichoke, Arugula & Olive Pizza

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 16 ingredients
There’s really nothing better than fresh mozzarella on pizza. It compliments just about any ingredient, but it works especially well with artichokes and salty black olives. The canned artichokes we use here are an...

Ingredients

  • 1 pre-made whole wheat pizza dough
  • Panko or cornmeal, for sprinkling
  • 1 recipe Quick Tomato Sauce (see below)
  • 1 cup canned artichoke hearts, drained, patted dry and halved
  • ¼ cup pitted oil cured black olives, sliced
  • ¼ cup capers, drained
  • 1 8-ounce ball of fresh mozzarella cheese, diced
  • 3 cups arugula
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the tomato sauce:

  • 2 tablespoons olive oil
  • 1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped (See Ann’s Tips)
  • 1 to 2 cloves garlic, smashed and thinly sliced lengthwise
  • 1 small dried red pepper, seeds removed (optional)
  • 1/2 teaspoon salt or to taste
  • 1 tablespoons freshly grated Parmesan cheese (optional)

Nutrition Facts

Calories

368 cals

Fat

21 g

Saturated Fat

8 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

10 g

Carbohydrates

32 g

Sugar

5 g

Fiber

6 g

Protein

15 g

Sodium

744 mg

Directions

  1. Preheat the oven to 500 degrees.  Put 2 baking trays into the oven, or pizza stone if you have one. Prepare the tomato sauce as outlined here.
  2. Sprinkle panko or cornmeal onto a large sheet of parchment paper. Roll out the dough onto the parchment paper; press out dough into a 12 by 8-inch rectangle or to fit your pizza stone, split into two balls, if necessary.
  3. Spread the Quick Tomato Sauce evenly onto the dough. Top the dough with artichokes, olives, and capers. Evenly top with cheese.
  4. Using the parchment paper, slip the pizza onto the heated baking trays or pizza stone. Bake in the oven on the lowest rack for 10 to 15 minutes, or until the crust is golden and the cheese is bubbling.
  5. Meanwhile, in a bowl toss together arugula, olive oil, salt and pepper. Set aside.
  6. Using the parchment paper, slip the pizza onto a cutting board. Top with arugula and cut into slices. Serve.

Chef Tips

Pre-rolled and par-baked crusts from your local market make for a quick pizza fix when you are in a hurry, or you can buy raw pizza dough from your favorite pizzeria or bakery to roll out yourself. Just ask them for it!
Pizza toppings are good on many things, from pita breads to bagels! My friend John used to make delicious ‘pizza’ using Middle Eastern lavash flat bread that he found in the supermarket up the street from his New York City apartment. What I am trying to say is that you don’t need a pizza crust to make great pizza. Be bold and experiment – it will still be delicious!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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