Whole-Wheat Greek Pizza
There's no need to buy a special pizza pan; an upside-down baking sheet works just as well. If you like, you can add a little cornmeal to the baking sheet before cooking.
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
- 2 tablespoons olive oil, plus more for baking sheet
- 1 cup cherry tomatoes
- 1 clove garlic, coarsely chopped
- Coarse salt and freshly ground pepper
- Whole-wheat flour, for work surface
- 1 pound whole-wheat pizza dough, thawed if frozen
- 1 cup (4 ounces) grated haloumi cheese
- 2 tablespoons pine nuts
- 2 cups baby arugula
- 1 tablespoon red-wine vinegar
- 1/4 cup pitted kalamata olives, coarsely chopped
- Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Place tomatoes, garlic, and 1 tablespoon oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated but chunky.
- On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough until large enough to cover the surface of the baking sheet. (If dough becomes too elastic, let it rest a few minutes.) Transfer to prepared baking sheet.
- Spread tomato sauce evenly over dough, leaving a 1-inch border all around. Top with cheese and pine nuts; season with salt and pepper.
- Bake until crust is golden, 15 to 20 minutes. Toss arugula with vinegar and 1 tablespoon oil; season with salt and pepper. Sprinkle arugula and olives over pizza.
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