Monday, July 6, 2009

Whole Wheat Pizza with Artichoke and Olive Spread and Almond Feta

If you are following the blog you know that we have a few par cooked pizza crusts to be used this week. Since we will be eating pizza for a few days I needed to come up with a few variations. Today I knew I wanted to make an artichoke based spread. This pizza is light and refreshing and has a nice blend of subtle flavors. If you like a more mild pizza this makes a good recipe. The baby arugula was added for a little bitterness, which I enjoy. I couldn’t resist a little drizzle of unfiltered olive oil for flavor. Sometimes the Italian in me demands to do something traditional like drizzle finishing oil on pizza.

Whole Wheat Pizza with Artichoke and Olive Spread and Almond Feta
Serves 2


1/5 of whole wheat pizza dough, par cooked
1 batch of artichoke and olive spread
2 tablespoons of almond feta
1 cup of baby arugula
1 teaspoon of extra virgin olive oil, unfiltered is best in terms of flavor intensity


Preheat oven to 500 degrees, with baking stone on top shelf.

When the oven reaches temperature smear the artichoke and olive spread evenly on the par cooked pizza crust. Top with almond feta and bake on the pizza stone until it is heated through (about 4 minutes). Remove pizza from the oven and top with baby arugula and a drizzle of olive oil. Cut in wedges and serve immediately while still hot.

Nutritional Information:

Amount Per Serving
Calories - 353.71
Calories From Fat (30%) - 105.38

Total Fat - 13.64g
Saturated Fat - 1.25g
Cholesterol - 0mg
Sodium - 345.38mg
Potassium - 191.06mg
Total Carbohydrates - 60.38g
Fiber - 8.11g
Sugar - 1.42g
Protein - 9.64g


If you are looking for pizza topping variations this is a good one. If we had organic lemons in the house I would have added a little lemon zest to the top of the pizza as a finishing touch. Other than the lemon I can’t think of anything else I would add to this pizza.

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