Low Sodium Arugula Pizza
Satisfy your pizza cravings without compromising on heart health with this flavor-packed Low Sodium Arugula Pizza. Built on a wholesome whole wheat crust, this recipe combines juicy cherry tomatoes, creamy fresh mozzarella, and fragrant garlic for a delectable base. The pizza is finished with a fresh arugula salad, vibrant red onion slices, and aromatic basil leaves, all lightly dressed in olive oil and a touch of crushed red pepper flakes. A drizzle of balsamic glaze ties the flavors together, creating an irresistible balance of savory and tangy. Perfect for dinner or casual entertaining, this low-sodium option is both nutritious and bursting with gourmet appeal. Ready in under 40 minutes, it’s an easy way to enjoy a healthier twist on your favorite comfort food.
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Recipe Information
Ingredients
- 1 12-inch round Whole wheat pizza dough
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 cup Cherry tomatoes, halved
- 4 ounces Fresh mozzarella cheese, sliced
- 2 cups Arugula
- 0.25 cup Red onion, thinly sliced
- 0.25 teaspoon Crushed red pepper flakes
- 1 tablespoon Balsamic glaze
- 0.5 cup Fresh basil leaves
Instructions
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating.
Roll out the whole wheat pizza dough on a lightly floured surface to form a 12-inch round. Transfer the dough to a sheet of parchment paper, which will make it easier to transfer onto the pizza stone.
Brush the surface of the dough with 1 tablespoon of olive oil, ensuring even distribution.
Sprinkle the minced garlic evenly over the dough, then arrange the cherry tomatoes and sliced mozzarella cheese over the surface.
Place the pizza, with parchment paper, onto the preheated pizza stone. If you don't have a pizza stone, place the pizza, with parchment, on a baking sheet.
Bake in the preheated oven for about 10 to 12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
While the pizza is baking, in a medium bowl, toss the arugula with the remaining 1 tablespoon of olive oil and crushed red pepper flakes.
Once the pizza is done, remove it from the oven and immediately top with the dressed arugula, followed by the thinly sliced red onion and fresh basil leaves.
Finish with a drizzle of balsamic glaze over the top.
Slice the pizza into wedges and serve immediately.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 229.7 g | 84% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 25.0 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
