• 1 whole wheat pizza dough (1 lb.)
  • 1 cup marinara sauce
  • 1 yellow pepper
  • 3 ripe tomatoes
  • 1 ½ cups arugula
  • 3 tablespoons plus 1 tablespoon Tuscan Herb EVOO, divided
  • 1 small can sliced black olives (3.8 oz.)
  • ½ small red onion, thinly sliced
  • ½ lb. smoked Gouda cheese (about 2 cups grated)
  • flour for dusting

DIRECTIONS

Preheat oven to 450 degrees F, placing one oven rack at the bottom of the oven and another rack at the top-most position. Prepare all your toppings, sauce and cheese.  Drizzle about 1-2 tablespoons of the Tuscan Herb EVOO on a large, rimmed baking sheet.  Lightly flour a flat surface and roll out the dough to fit your baking sheet.  Spread the marinara sauce evenly into a thin layer.  Drizzle about 3 tablespoons of the Tuscan Herb EVOO on the marinara sauce.

Sprinkle about 1½ cups of the grated cheese over the sauce first. Add tomatoes and other ingredients.  Top with remaining ½ cup of grated cheese.  Bake pizza for 15 minutes at 450 degrees F on the bottom oven rack.  Then turn on broiler and raise pizza to top rack to roast vegetables for about 5 minutes.  Watch closely so the crust doesn’t burn.

Remove from oven and let set for 5 minutes before slicing. Serve and enjoy!

 

 

 

SERVES 4-6