UPDATE: This post made it to Tastespotting.com!
1 prepared pizza crust
6 oz Mozzarella
1 small onion, sliced thinly (I used a mandoline)
1/4 cup grated Parmesan cheese
1 zucchini, sliced thinly (I used a mandoline)
1/4 cup extra virgin olive oil plus 2 tablespoons
2 teaspoons red pepper flakes
1 tablespoon fresh thyme
1 tablespoon fresh oregano
4 garlic, chopped
Salt & Pepper
3 cups arugula
1 lemon, juiced (about 2 tablespoons)
Preheat the oven to 400 degrees.
Place the prepared pizza dough on a cookie sheet.
In a small sauce pan, add the olive oil, red pepper flakes, thyme, oregano, garlic. Turn down heat to medium and cook until fragrant about 5 minutes. Remove from heat. Let cool slightly.
Place the olive oil mixture on the prepared crust.
Then cover with mozzarella, onions and zuchinni. Top with the Parmesan cheese and sprinkle with salt and pepper.
Cook in the oven for 15-20 minutes until the crust is golden and crispy and the cheese is melted.
In a bowl, add the arugula, lemon juice and 2 tablespoons olive oil. Mix to combine.
Serve pizza with arugula as a topping.
I’ve looking for lighter recipes now that the weather is starting getting warmer. Something about big, heavy meals that grosses me out when it’s warm outside. This pizza has very little cheese and lots of vegetables with subtle flavors.