Walnut Pizza With Arugula and Yellow Tomatoes Recipe

Created back in 2002 for Cooking Light Magazine, you can also use red tomatoes and spinach for this salad-topped pizza.

This recipe will cost the consumer 307 calories and 10.7 grams of fat per serving.

So what are you waiting for?

Try this today and enjoy!


2 (7-inch) individual refrigerated pizza crust dough

2 tablespoons coarsely chopped walnuts

1/2 cup (2 ounces) reduced-fat feta cheese

1 tablespoon fat-free milk

1 teaspoon chopped fresh or 1/4 teaspoon dried oregano

1/4 teaspoon black pepper

1 cup trimmed arugula

1 cup shredded roasted chicken breast

1 cup chopped yellow tomato

1/4 cup chopped red onion

1 teaspoon white balsamic vinegar

1/8 teaspoon black pepper


1. Bake pizza shells according to package directions, omitting fat.

2. While pizza shells bake, heat a small skillet over medium-high heat. Add walnuts; cook 3 minutes or until lightly browned, stirring constantly. Place walnuts, feta, milk, oregano, and 1/4 teaspoon pepper in a food processor; pulse to combine.

3. Combine arugula and remaining ingredients; toss to combine. Divide walnut mixture evenly among pizza shells; spread evenly. Divide arugula mixture evenly among shells.


Posted by M Dee Dubroff, on May 18, 2013 at 10:00 AM