- 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
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!