Serves: 8 (1 slice each)
Whole grain pizza dough or pita bread, or one 16-ounce package refrigerated
whole grain pizza dough, or whole grain pizza dough prepared from a mix
Cornmeal for sprinkling
1/3 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
Method:
Preheat the oven to 180°C.
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.
Notes:
You may prepare your own pizza dough following this procedure: Stir together ¾ cup warm 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.