Recipe
Author
Hy-Vee Test Kitchen
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Description
Topping pizza with arugula adds freshness, a subtle spice and an added texture you can't find anywhere else. Crack some freshly ground pepper on top of the pizza once it's complete.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 recipe Garlic-and-Herb-Crusted Pizza dough | ||
| Hy-Vee cornmeal | ||
| 12 tbsp. Hy-Vee pizza sauce, divided | ||
| 4 c. red onion wedges, lightly sautéed and divided | ||
| Hy-Vee black pepper | ||
| 2 c. fresh arugula, divided |
Things To Grab
- Large baking sheet
Directions
- Prepare Garlic-and-Herb-Crusted Pizza dough according to recipe.
Preheat oven to 425 degrees. Lightly grease a large baking sheet and sprinkle with cornmeal. Divide into 4 portions. Shape each portion into a 6-or-7-inch round pizza. Place on prepared baking sheet.
Spread pizza sauce over each crust; top sautéed red onion wedges and sprinkle with black pepper.
Bake for 12 to 14 minutes or until bubbly. After baking, top with fresh arugula.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 0mg
- Sodium: 610mg
- Total Carbohydrates: 68g
- Protein: 10g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 30%
0%
Iron 20%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Summer 2015.