Healthy recipe: pizza with artichokes, arugula and olives

There really is nothing better than fresh, creamy mozzarella on pizza. It complements just about any ingredient, but it works especially well with savory artichokes and black olives. We suggest topping the pizza with arugula after cooking, to give it a refreshing raw crunch.

20 minutes of preparation

6 servings

16 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

1/4 cup pitted black olives, sliced

1/4 cup capers, drained

1 scoop (8 ounces) 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

1-2 garlic cloves, crushed and thinly sliced ​​lengthwise

1 small dried red bell pepper, seeded (optional)

1/2 teaspoon salt or to taste

1 tablespoon freshly grated parmesan (optional)

  1. Preheat the oven to 500 degrees. Put 2 baking sheets in the oven, or a pizza stone if you have one. Prepare the tomato sauce as directed here.
  2. Sprinkle panko or cornmeal on a large sheet of parchment paper. Spread dough on parchment paper; press dough into 12 x 8 inch rectangle or to fit your pizza stone. Divide the dough into two balls, if necessary.
  3. Spread the tomato sauce evenly over the dough. Top with artichokes, olives and capers, then top evenly with cheese.
  4. Using the parchment paper, slide the pizza onto the heated baking sheet or pizza stone. Bake on the bottom rack for 10 to 15 minutes or until the crust is golden brown and the cheese is bubbly.
  5. Meanwhile, in a medium bowl, combine the arugula, olive oil, salt and pepper. Put aside.
  6. Using the parchment paper, slide the finished pizza onto a cutting board. Garnish with arugula and cut into slices. To serve.
Nutrition Facts (per serving):

Calories: 368; Fat: 21g; Saturated fat: 8g; Polyunsaturated fat: 2g; Monounsaturated fat: 10g; Carbohydrates: 32g; Sugar: 5g; Fiber: 6g; Protein: 15g; Sodium: 744mg

Chef’s tips

Pre-rolled, pre-baked crusts from your local market are a quick pizza fix when you’re in a hurry, or you can buy raw pizza dough from your favorite pizzeria or bakery to roll out yourself. Just ask them.

Pizza toppings are good on many things, from pita breads to bagels. You don’t need pizza dough to make great pizza. Be bold and experiment – it will always be delicious!

registered dietitian

Our recipes, articles, videos and other content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, Certified Oncology Nutrition Specialist, to ensure that each is backed by scientific evidence and follows the guidelines established by the Oncology nutrition for clinical practice, 2nd ed.published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of Nutrition and Dietetics Academyand the American Institute for Cancer Researchand the American Cancer Society.

This Recipe was originally posted on Cook for Your Life. It is used with permission.

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