- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2012
- 1 pkg (675 g) pizza dough at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 sweet onion chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornmeal
- 4 oz gorgonzola cheese cut in pieces
- 1/3 cup grated parmesan cheese
- 2 cups lightly packed arugula leaves
MethodShape dough into ball by pulling side down and folding into bottom at centre; cover with tea towel and let rest for 20 minutes.
Meanwhile, in skillet, heat oil over medium heat; cook onion, salt and pepper, stirring occasionally, until softened, about 7 minutes. Let cool slightly.
On lightly floured surface, press and pull dough or roll out with rolling pin into 14-inch (35 cm) round to fit pizza pan, or into 16- x 12-inch (40 x 30 cm) rectangle to fit baking sheet.
Sprinkle cornmeal evenly over pan; place dough on pan. Spread with onion mixture. Top with Gorgonzola cheese; sprinkle with Parmesan.
Bake on bottom rack of 425?F (220?C) oven until bottom is golden, 20 to 25 minutes. Transfer to cutting board and top with arugula.
Nutritional facts Per slice: about
- Sodium 792 mg
- Protein 11 g
- Calories 333.0
- Total fat 13 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 42 g
- Iron 20.0
- Folate 45.0
- Calcium 24.0
- Vitamin A 8.0
- Vitamin C 7.0