What’s fun about homemade pizza is the versatility. Whether it’s on whole wheat or white dough, thick crust or thin, topped with pineapple or pepperoni the sky’s the limit. We found our Tuscan Herb Olive Oil an excellent addition to any marinara sauce as well as a good flavor enhancer under the crust. If you’re pressed for time you can use a ready-made pizza crust. We chose a vegetarian recipe rolling out a whole wheat crust with some arugula, smoked Gouda cheese and some colorful veggies. It also almost goes without saying, for pizza… measurements need not be exact. Have fun.
INGREDIENTS
- 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 Olive This! Tuscan Herb Olive Oil, 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 Olive Oil 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 Olive Oil 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
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.