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Under 30 Minutes

Whole-Wheat Greek Pizza


Arugula, packed with vitamin C and beta carotene, perks up this vegetarian whole-wheat 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:
  • Total Time:
  • Servings: 4

Source: Body+Soul, March 2009


  • 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 halloumi cheese
  • 2 tablespoons pine nuts
  • 2 cups baby arugula
  • 1 tablespoon red-wine vinegar
  • 1/4 cup pitted Kalamata olives, coarsely chopped


  1. 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.

  2. 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.

  3. Spread tomato sauce evenly over dough, leaving a 1-inch border all around. Top with cheese and pine nuts; season with salt and pepper.

  4. 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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