This Italian-flag-inspired Margherita pizza recipe is topped with juicy tomatoes and slices of fresh mozzarella. What could make it better? Adding a salad on top of the pizza to make a pizz'alad. In this case the Margherita pizza is topped with a salad of arugula, basil and parsley tossed with a tangy balsamic vinaigrette. Bread flour gives the pizza crust a crisp and sturdy structure, but all-purpose flour works well in its place. For a gluten-free pizza crust variation, see Tips. Source: EatingWell Magazine, July/August 2013

Hilary Meyer
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Ingredients

Whole-Grain Pizza Dough

Topping & Salad

Directions

  • To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.

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  • Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.

  • Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.

  • To bake pizza and prepare topping & salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500 degrees F. Let the stone heat at 500 degrees for 20 minutes. Want to grill your pizza instead? See Tips below.

  • Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).

  • Combine 1 tablespoon oil and garlic in a small bowl and brush the dough with it. Top with tomato and mozzarella slices. Slide the pizza onto the hot stone. Bake until golden and crispy, about 10 minutes.

  • Meanwhile, whisk vinegar, mustard and sugar in a large bowl. Whisk in the remaining 1 tablespoon oil. Add arugula, basil and parsley and toss to coat.

  • When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Mound the salad in the middle of the pizza, sprinkle with Pecorino Romano and serve immediately.

Tips

Make Ahead Tip: Prepare dough through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously froze

Equipment: Pizza stone

Tips: Try using white whole-wheat flour in place of all-purpose flour. It's made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour. Look for it in supermarkets, natural-foods stores or online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

We made and enjoyed a gluten-free pizza crust using King Arthur Flour's gluten-free bread mix. To order, visit kingarthurflour.com.

To make this pizza on the grill instead, preheat grill to medium-high. Slide the rolled-out pizza dough onto the grill rack; close the lid. Cook until lightly puffed and browned on the bottom, 1 to 3 minutes. Transfer to a cutting board, charred-side up. Spread on toppings from Step 6. Return to grill, close lid and cook until browned on the bottom, 3 to 5 minutes.

Nutrition Facts

332 calories; 11.8 g total fat; 4.1 g saturated fat; 18 mg cholesterol; 463 mg sodium. 264 mg potassium; 43.6 g carbohydrates; 3.9 g fiber; 3 g sugar; 13.4 g protein; 1605 IU vitamin a iu; 16 mg vitamin c; 147 mcg folate; 190 mg calcium; 5 mg iron; 30 mg magnesium; 1 g added sugar;

Reviews (4)

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4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2017
I've made this many times and it's always a hit. I've made it along with several different pizzas at our annual beach family reunion and this was everyone's favorite. It's especially good with fresh tomatoes and basil from the garden this time of year. Read More
Rating: 4 stars
10/21/2013
Delicious and Full of Flavor! It was hard to come up with a con for this... it was really good! And my hubs loved it and he usually is a little iffy about homemade pizza crust... and arugula. But he gobbled it right up to! Pros: Tasty Different Easy Cons: A little messy Read More
Rating: 4 stars
08/24/2013
Fresh delicious comfort food that makes you feel good This is a pizza recipe dream come true. I love pizza but it's always heavy on cheese and crust. Husband was just diagnosed with diabetes (at 38!) so now we really have to watch carbs. We love the thin crust the cheese and then the fresh summery taste the salad gives. I've had a similar pizza at Cafe Baci on Michigan Avenue...thin crust with arugula prosciutto and parmesan(I think) shavings. I'm going to try to reproduce that with this crust. My two small children love it too (well not the green so much...but that's a 5-year old) Thanks Eating Well! Great idea! Pros: easy to make healthy Cons: dough is messy and hard to roll out Read More
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Rating: 5 stars
07/16/2013
This is the best homemade pizza I've ever eatten. The last time I had a pizza similar to this one was when I was visiting a friend in Milan and we went out for pizza. I WANTED to eat the WHOLE THING but held myself down to just a half. The only thing I'm doing differently next time I make this is to leave off the 1/2 t. sugar in the dressing. The balsamic vinegar is sweet enough without adding more to it. Delicious!!!!!!!!!!!! Read More