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 creamy, fresh mozzarella on pizza. It compliments just about any ingredient, but it works especially well with salty artichokes and black olives. We suggest topping the pizza with arugula...


Ingredients

  • 1 pre-made whole-wheat pizza dough (see Chef Tips)
  • 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 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 Quick Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped
  • 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 the dough into two balls, if necessary.
  3. Spread the tomato sauce evenly onto the dough. Top with artichokes, olives, and capers, then top evenly with cheese.
  4. Using the parchment paper, slip the pizza onto the heated baking tray 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 medium bowl, toss together arugula, olive oil, salt, and pepper. Set aside.
  6. Using the parchment paper, slip the finished 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.  You don’t need a pizza crust to make great pizza. Be bold and experiment – it will still be delicious!

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.


One comment

  1. I had a great time making this!!! I struggled with the dough, as I ALWAYS do but I’ll keep practicing. The flavors are so wonderful. . . Each bit is full of something new and yummy. My very discerning wife said it’s the BEST pizza she’s ever had! And I agree. Ann, you knocked this one out of the park! Thank you as always for sharing your experience and work 🙂 KyleAnn

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