Pear, Gorgonzola and Arugula Pizza
Serves: 6 slices
Prep Time: 10 minutes
Cooking Time: 25 minutes
This is a simple and light pizza. Makes a great vegetarian lunch or dinner. Adjust the amount of gorgonzola as desired. My kids don't like gorgonzola, so I left it off of half of the pizza.
1 pizza dough, refrigerated roll such as Pillsbury, (13.8 ounces)
1 cup cheese, mozzarella, low moisture and part skim milk, shredded
1/3 cup gorgonzola cheese
3 cups arugula or mixed greens
2 tablespoons olive oil
1 tablespoon vinegar, balsamic
Lightly brush olive oil on a baking sheet. Roll out pizza dough to desired thickness. Preheat oven to 425 degrees. Slice pears into thin slices approximately a quarter inch thick. Slice Shallots into thin rings. Heat a large skillet over medium heat. Add olive oil. Add shallots and stir. Add pears and cook for 2 to 3 minutes until just beginning to soften. Arrange pear mixture over pizza crust. Sprinkle gorgonzola over the pears, and then top with mozzarella. Bake in the center of the oven for 15 to 18 minutes until crust is golden and cheese is melted. Mix one tablespoon olive oil and one tablespoon balsamic vinegar in the bottom of a medium bowl. Add arugula and toss well. Arrange on top of pizza and serve.
Per Serving About: 350 calories, 12 g fat, 5 g saturated fat, 0 g trans fat, 12 g protein, 51 g carbohydrates, 5 g dietary fiber, 660 mg sodium