Here’s how you rethink your plate: a fresh green salad and whole grain pizza all in one meal that you can whip up in 45 minutes. Arugula salad pizza is a quick and delicious vegan treat for even the busiest night of your week! It's great served with a simple soup. Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, © 2014 Sharon Palmer. Reprinted with permission from The Experiment.
Serves: 8 (1 slice each)
- Whole grain pizza dough (see Notes), or one 16-ounce package refrigerated
whole grain pizza dough, or whole grain pizza dough prepared from a mix
- Cornmeal for sprinkling
- ⅓ cup marinara sauce
- 1½ teaspoons dried oregano
- 1 cup shredded plant-based cheese (see Notes)
- 2 cups mixed fresh arugula and baby spinach
- 1½ cups fresh yellow cherry tomatoes, halved
- ½ medium red bell pepper, diced
- 1 ripe medium avocado, sliced
- ¼ cup roasted pistachios
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra virgin olive oil
Preheat the oven to 350°F.
Roll out the pizza dough to fit a 14- inch pizza pan or pizza stone. Sprinkle the pan or stone with cornmeal and fit the dough on top.
Spread the marinara sauce onto the dough and sprinkle the oregano and plant-based cheese over it. Place the pan or stone in the oven and bake for 30 to 35 minutes, until the crust is golden and firm to the touch.
At the last minute before serving, remove the crust from the oven and top with the arugula and spinach, tomatoes, bell pepper, avocado, and pistachios. The greens will wilt quickly.
Drizzle with the vinegar and olive oil. Serve immediately.
You may prepare your own pizza dough following this procedure: Stir together ¾ cup warm (110°F) water, 1½ teaspoons active dry yeast, and 1 teaspoon honey in a medium bowl. Let stand for 10 minutes.
Stir in 1½ teaspoons extra virgin olive oil and 1¾ cups whole wheat flour. Tip the dough onto a lightly floured surface and knead for 10 minutes.
Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for about 1 hour, then proceed with step 1 of the recipe. Omit the plant-based cheese, if desired.
Variation: Substitute other firm greens, such as baby kale or chopped collard greens, for the arugula and baby spinach.
Per Serving: 258 calories, 12 g protein, 34 g carbohydrate, 8 g fat, 1 g saturated fat, 5 g fiber, 5 g sugar, 466 mg sodium
- Explore more of VegKitchen’s super savory salads.
- Explore more of VegKitchen’s Easy Pizza Recipes.
- Find more of VegKitchen’s Vegan Dinner Recipes and Pizza Dinner Recipes.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Sure, you can pre-cook the tomatoes and peppers before hand if you prefer them softer. This recipe was contributed by another author, and while I've had arugula pizzas (they're delicious!), I haven't tried this particular one. Let us know what you think, if you make it!