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Caramelized Onion and Arugula Whole Wheat Pizza
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You probably know that whole grains are heart-healthy, so the whole wheat crust in this pizza has clear benefits, but onions have also been shown to have serious benefits for your heart as well. An important source of dietary flavanoids, onions -- especially stronger varieties like shallots and yellow onions -- can help reduce both high blood cholesterol and high cholesterol. Additionally, arugula is more than just a plain old lettuce; it's rich in vitamins A and C, chlorophyll, and potassium.

Servings: 8 (makes 1-10 inch pizza)
Prep Time: 2 hours

2.25 tsp (one ¼ ounce package) active dry yeast
1 cup warm water
2 tsp sugar, divided
2.25 cups whole wheat flour, plus more for dusting
¾ tsp salt
1 Tbsp extra virgin olive oil

1 large red onion, thinly sliced
1.5 tsp extra virgin olive oil
¼ cup balsamic vinaigrette & olive oil salad dressing
½ tsp finely chopped fresh rosemary
1 cup reduced fat 4 cheese Italian blend shredded cheese
½ cup baby arugula
2 Tbsp pine nuts, toasted

Crust – In a small bowl, combine yeast, water and 1 tsp sugar. Let stand for 5 minutes. In a large bowl, combine 2 cups flour, salt and remaining sugar. Make a well in the center. Add yeast mixture and olive oil. Stir with a wooden spoon until the dough comes together. Knead by hand for about 5 minutes. As you knead, add remaining ¼ cup flour in small increments, just until the dough is no longer sticky. Shape dough into a ball. Place in a lightly greased bowl, turn once to coat, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour (up to 2 hours). While dough is rising, prepare the toppings.

Toppings – Cook onions in olive oil in large skillet on medium-high heat 15 to 20 min. or until onions are tender, stirring occasionally. Add dressing; cook on medium heat 10 min. or until onions are caramelized, stirring occasionally. Stir in rosemary. Cool completely.

Put it all together - Punch down risen dough and place on lightly floured surface. Shape dough into a ball. Preheat oven to 375°F. On a lightly floured surface, roll out dough to desired thickness and place on a pizza stone or baking sheet. Top with onions and bake on bottom rack for 8-10 minutes. Top with cheese; bake 2 to 3 minutes or until melted. Top with arugula and pine nuts. Let rest for about 5 minutes before slicing.

Nutritional Analysis:
Calories 230, Protein 10g, Fat 9g, Saturated Fat 2.5g, Cholesterol 10mg, Carbohydrates 29g, Fiber 5g, Sodium 410mg, Vitamin A 4%, Vitamin C 2%, Calcium 10%, Iron 8%

Source: adapted from and 
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WomenHeart: The National Coalition for Women with Heart Disease is a nonprofit, 501(c)(3) patient advocacy organization with thousands of members nationwide, including women heart patients and their families, health care providers, advocates and consumers committed to helping women live longer, healthier lives. WomenHeart supports, educates and advocates on behalf of the nearly 48 million American women living with or at risk of heart disease. Our programs are made possible by donations, grants and corporate partnerships.

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