There’s really nothing better than fresh mozzarella on pizza. It compliments just about any ingredient, but it works especially well with artichokes and salty black olives. The canned artichokes we use here are an easy, juicy addition to make this pizza extra delicious. We suggest topping the pizza with arugula after baking, to give it a refreshing raw crunch, but if you are on chemo, it tastes just as good without. If you are gluten-free, we love Rudi’s Gluten-Free Pizza Crust.
- 1 Rudi’s Gluten-Free pizza crust
- Panko or cornmeal, for sprinkling
- 1 recipe Quick Tomato Sauce
- 1 cup canned artichoke hearts, drained, patted dry and halved
- ¼ cup pitted oil cured black olives, sliced
- ¼ cup capers, drained
- 1 8-ounce ball of fresh mozzarella cheese, diced
- 3 cups arugula
- 1-2 tablespoons olive oil
- Salt and pepper, to taste
2. Split the dough into 4 equal balls if making personal pizzas. Sprinkle panko or cornmeal onto a large sheet of parchment paper. Roll out the dough onto the parchment paper; press out dough into a 12×8-inch rectangle or to fit your pizza stone, split into two balls if necessary.
3. Spread the Quick Tomato Sauce evenly onto the dough. Top the dough with artichokes, olives, and capers. Evenly top with cheese.
4. Using the parchment paper, slip the pizza onto the heated baking trays or pizza stone. Bake in the oven on the lowest rack for 10-15 minutes, or until the crust is golden and the cheese is bubbling.
5. Meanwhile, in a bowl toss together arugula, olive oil, salt and pepper. Set aside.
6. Using the parchment paper, slip the pizza onto a cutting board. Top with arugula and cut into slices.
Taking care of yourself is always important, but during cancer treatment it’s crucial. One of the key ways to deal with the rigors of treatment is to make sure you’re eating a balanced diet of healthy, nourishing food. Check out www.CookForYourLife.orgfor more information.