Arugula Pizza


1 medium onion, sliced into ¼ inch rounds
Olive oil
Pizza dough for 1 pie
1 large bunch arugula, coarsely chopped
6-8 ounces mozzarella cheese, shredded
2-3 ounces parmesan cheese, coarsely shredded
Salt and pepper to taste
Cornmeal for dusting (if using cookie sheet)
Fresh figs or dried/roasted tomatoes, optional


Preheat oven to 500°F, or as hot as you can safely set it. Pizza is best baked fast and hot. Prepare a cookie sheet with cornmeal dusted on the bottom, or set a pizza stone in the middle of your oven.
Toss sliced onions in olive oil in a heavy pot and sauté on medium heat until onions begin to brown. Reduce heat to low. Sprinkle with salt. Cook for 10-15 minutes, until the onions are “carmelized” to be browned and translucent.
Roll pizza dough out with a rolling pin or stretch by hand. Crust thickness is a personal preference – I roll my pizzas about as thin as possible, but if you prefer a chewier crust, keep the dough a little thicker. If you’re using a pizza stone, prepare pizza on your well-floured pizza peel to slide into the oven, or precook crust for 5 minutes to ease the transfer. If you’re not using a pizza stone, prepare your pizza on a dusted cookie sheet.
Brush crust with olive oil. Top with mozzarella cheese, then caramelized onions, parmesan cheese, salt and pepper. If using tomatoes or figs, add them last.
Bake for 7-12 minutes, checking frequently for doneness of cheese and crust. When pizza is nearly done, remove from oven and top with chopped arugula. Return to oven for one minute until arugula is just wilted.
Remove from oven, cool briefly, slice and enjoy!

Serving Size:
Makes 1 pizza.
Seattle Tilth
Sharon Lerman