Thursday, April 23, 2009
The key to this pizza is cooking the onions very slowly over low heat so the sugars develop and caramelize. Their sweet flavor and purple color is the perfect foil for the peppery ribbons of arugula and tangy, creamy goat cheese.
1 tablespoon of olive oil
1 medium red onion, cut in half and thinly sliced into half-moons
4 cups arugula, washed, dried, and coarsely chopped
Salt and freshly ground black pepper to taste
Four 6-inch-diameter whole wheat tortillas
2 ounces fresh goat cheese, preferably reduced-fat
Preheat the oven to 400 degrees
Heat the oil in a non-stick skillet over medium heat. Add the onion and cook, stirring, until golden and the edges are browned, 10 to 12 minutes. Add the arugula and cook until it is wilted about 1 minute. Season with salt and pepper.
Place the tortillas on a baking sheet and top each one with the arugula mixture. Crumble the goat cheese over each and bake until the tortillas are crisp and the cheese is slightly melted, about 10 minutes. Let cool for a few minutes, then cut each pizza into 4 wedges and serve.
Credit: Eat Smart with Ellie Krieger, from the publishers of Fine Cooking --featuring recipes from The Food You Crave by Ellie Krieger
Posted by smartcookie at 7:49 PM