Supreme Pizza

David Prince

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Serves 4| Hands-On Time: 15m | Total Time: 30m

Ingredients

4 tablespoons olive oil
1 pound whole-wheat pizza dough, at room temperature
8 ounces mozzarella, grated (2 cups)
1 14.5-ounce can diced tomatoes, drained
2 ounces button or cremini mushrooms, thinly sliced (1/2 cup)
1/2 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
2 ounces sliced pepperoni
1/2 cup grated Parmesan (2 ounces)
6 cups baby arugula (5 ounces)
1 tablespoon red wine vinegar
kosher salt and black pepper

Directions

Heat oven to 450° F with a rack in the lowest position. Coat a large rimmed baking sheet with 2 tablespoons of the oil. Stretch the dough into a large oval and place on the prepared sheet. Bake until the crust is firm but still pale, 8 to 10 minutes.
Remove the crust from oven and top with half the mozzarella, then the tomatoes, mushrooms, bell pepper, onion, pepperoni, the remaining half of the mozzarella, and the Parmesan. Bake until the crust is golden brown, 10 to 12 minutes more.
In a large bowl, toss the arugula with the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and black pepper. Serve with the pizza.

By Charlyne Mattox, January 2012

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 738

Fat 40g
Sat Fat 14g
Cholesterol 72mg
Sodium 1,872mg
Protein 32g
Carbohydrate 62g
Sugar 7g
Fiber 10g
Iron 4mg
Calcium 599mg

What does this mean? See Nutrition 101.

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Quick Tip

Want to make this pizza even more supreme? Try adding one or more of the following extras before cooking: anchovies, thinly sliced garlic, pitted olives, chopped cooked broccoli, ricotta, or pesto.