ARUGULA SALAD PIZZA

{SERVES 8}

INGREDIENTS :

1/3 cup marinara sauce

1½teaspoons dried oregano

One 16 ounce. package refrigerated whole 

grain pizza dough, or whole grain pizza 

 dough prepared from a mix Cornmeal

1  cup shredded plant-based cheese

½  medium red bell pepper, diced

1  ripe medium avocado, sliced

¼  cup roasted pistachios

2  cups mixed fresh arugula and baby 

 spinach

1½cups fresh cherry tomatoes ,yellow, 

 halved

1  tablespoon balsamic vinegar

1  tablespoon extra virgin olive oil

INSTRUCTIONS:

Preheat the oven to 350°F. Roll out the pizza dough to fit a 14 inch pizza pan 

or pizza stone. Sprinkle the pan or stone with cornmeal and fit 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 

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 baby spinach, tomatoes, bell pepper, avocado, and 

pistachios. The greens will wilt quickly.

Drizzle with the vinegar and olive oil. Serve immediately.