In the Marley Kitchen: Three Cheese Veggie & Arugula Salad Pizza w/ Balsamic Drizzle
April 20, 2017
Pizza can be healthy...it's all about the toppings. My boys love making pies so I always try to work in veggies and healthy ingredients. Try out my recipe for Three Cheese Veggie & Arugula Salad Pizza w/ Balsamic Drizzle...it is a crowd pleaser at my house.
Pizza Dough Ingredients -1 1/2 cups flour -1/2 cup warm water -1 1/2 teaspoons active dry yeast -1 tablespoon honey -1/4 teaspoon salt -1 tablespoon olive oil
Toppings -6 tablespoons olive oil divided -8 ounces baby bella mushrooms sliced -1 small bunch asparagus ends trimmed and then cut into 3rds or 4ths -1/4 teaspoon crushed red pepper -Good pinch of salt and pepper -1/4 cup packed fresh basil chopped -1 clove small garlic minced or grated -2 1/4 cup parmesan cheese grated -1 1/2 cups mozzarella cheese shredded -4-8 ounces feta cheese crumbled -2 cups fresh arugula -2 tablespoons oil packed sun-dried tomatoes oil drained and reserved -1 tablespoons balsamic vinegar -2 tablespoons pine nuts toasted
Balsamic Drizzle Ingredients 1/2 cup balsamic vinegar 1 teaspoon brown sugar (optional) Instructions
For the Dough DIRECTIONS -In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed.You can also do all the mixing and kneading in your stand mixer with the dough hook attachment.
-Now rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
For the Balsamic Drizzle -Add vinegar and brown sugar, if using, to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
To assemble the Pizza -When the dough is ready, start assembling the pizzas. Preheat the oven to 375 degrees F. -Heat a large skillet over medium heat, add 1 tablespoon olive oil add the mushrooms and asparagus. Cook over medium heat for 5 minutes or until the veggies are just slightly cooked and softened. Season with salt, pepper and crushed red pepper. Remove from the heat and set aside. -Lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Drizzle at least 2 tablespoons of olive oil over the pizza dough. Add the chopped basil, garlic and parmesan, spread out evenly over the pizza. Add the mozzarella cheese and then sprinkle the veggies and feta cheese over the pizza. -Bake the pizza for 25-30 minutes or until the cheese is all melted and browned. Meanwhile add the arugula and sun-dried tomatoes to a bowl and toss with 1-2 tablespoons of the reserved sun-dried tomato oil, toasted pine nuts, 1 tablespoon balsamic and a pinch of salt and pepper, toss well. -Remove the pizza from the oven and serve the arugula salad on top the pizza. Drizzle the balsamic glaze over the pizza. Slice and EAT!