There's nothing like a little bit of green after what seems like MONTHS of indulging. For dinner on a cold night, I always prefer to use the oven - not only does it warm up my tiny little apartment, an oven cooked dinner is always so easy! Naturally, I reverted to an old favorite: salad pizza.
Calling this dish a pizza might be a misnomer. Caramelized onion, Parmesan, and ricotta go on pizza dough to make a flavor packed, toasty flatbread. Then, lemony arugula tops the whole thing to make zesty/savory, cold/warm combo, a perfect one if you ask me! Try this out any time of the year. It won't disappoint.
- Pizza Dough (also flour and cornmeal, for dusting)
- Ricotta or Mozzarella
- Parmesan Cheese
- 1 small white onion
- Olive Oil
- Lemon Juice from 1/2 a lemon
- 1 clove garlic
- Salt & Pepper
First, preheat your oven to 500 degrees, or as high as it will go, with the pizza stone in the oven. Lay out your parchment paper well dusted with cornmeal and flour. Roll out your pizza dough, slowly, carefully, to as thin as it will go. If you're using store bought dough and it springs back too much, put it down and let it rest for a bit before coaxing it flat again.
Let the pizza dough rest for 30 minutes after it is rolled out. In the meantime, heat up a pan with olive oil over medium heat to caramelize your onions. When the olive oil is hot, throw in your thinly sliced onions and break apart using a spatula. Let them sit and cook, slowly.
When the dough is ready, add dollops of ricotta or mozzerella, and grate parmesan cheese generously over the top. Top with some freshly ground black pepper. When the onions are done caramelizing, add this to the pizza. Stick this in the preheated oven for about 20 minutes, or until the crust is brown and crispy.
While the pizza is in the oven, make the vinaigrette for the arugula. Whisk juice of 1/2 a lemon, a couple glugs of olive oil, a crushed clove of garlic, and a generous sprinkle of salt & pepper together in a big bowl. The crushed garlic is key here in my opinion because it lends just enough of its flavor without the diner having to deal with raw bits of garlic in the mouth. If you prefer a stronger garlic taste, make the vinaigrette ahead of time, so as to let the garlic "infuse" with the dressing. Toss the arugula to coat, ignoring or discarding the garlic piece.
When the pizza is done, take it out of the oven and top with the arugula and an optional grating of more parmesan cheese. Eat immediately.