First of all, you are right, that is not whole wheat pizza dough. I did not have good luck at the grocery store today so just do me a favor and pretend it is – please! Whole wheat pizza dough is significantly better for you as you (hopefully) should know by now. My white pizza dough was lacking the healthy whole grain trifecta of bran, endosperm, and germ that give you that everlasting full feeling due to the extra protein and fiber. Regardless of the dough, this pizza is bomb. Three different cheeses, apples, onions, and arugula — yea, pretty much amazing. Look at my photos for extra tips!
3 Cheese Apple & Arugula Pizza
- Olive oil
- 2 tbsp all-purpose flour
- Whole Wheat Pizza Dough (let it come to room temperature)
- 1/2 cup part skim ricotta cheese
- 1/2 tsp dried oregano
- 1 apple, thinly sliced
- 1/2 cup shredded mozzarella
- 1/2 cup gorgonzola or blue cheese
- thinly sliced red onion, as much as you prefer
- 1/2 cup cooked sliced chicken (optional, mine was leftover)
- pepper to taste
- 2 cups arugula
- Preheat the oven to 450 degrees.
- Pour 1 tablespoon of olive or canola oil on your nonstick pizza pan and rub in with a paper towel. (You can also use cooking spray)
- Put the flour on the pizza pan and then place the dough on top of it. Stretch the dough out using your the palm of your hand. Be patient and work slowly so that the dough doesn’t tear. You may find that you need extra olive oil when working on the wheat dough. If you end up using white dough, you will need more flour.
- Once the dough is covering the pizza pan, gently spread the ricotta cheese on it.
- Sprinkle the oregano on top of the ricotta and spread the thinly sliced apples all over.
- Next, sprinkle the mozzarella and gorgonzola on the pizza.
- Spread the thinly sliced red onion on the pizza. Add as much or as little as you like. Make sure to slice them paper thin, the crispy, caramelized taste makes it very tasty.
- Season with pepper and dab olive oil around the outside edges of the crust using two fingers. This helps give it that toasted crusty look. Bake in the oven for 15 minutes, make sure to check it around 10 minutes as everyones oven is different.
- Top with fresh arugula and a drizzle of olive oil, enjoy!
Pizza dough and flour. You can’t tell in this photo but my pizza pan is pretty generously oiled. Whole wheat dough will need extra olive oil to work it out.
This took me a full ten minutes and i’m pretty psyched with myself
Ricotta, oregano, and mozz added!
Dabbing the outside edge with olive oil to give it that extra crispy crust nom nom. Dabbing with your finger helps you from putting too much on there.
All cooked and fresh out of the oven – 15 minutes on 450.
Topped with arugula and a light drizzle of olive oil. If you have flavored olive oil like garlic or chile – now is an excellent time to use that.
I have heard from many of our followers that they have gotten spiralizers recently, and I am so excited about that!! I love how you can take one of your favorite pasta dishes, and create it into a healthy low carb dish that literally takes half the time.
This dish is inspired by a recipe I saw on Pinterest. I added some flare and used low carb zucchini noodles instead of spaghetti (which has 45 grams of carb per 1 cup cooked…a cup of pasta is not very much!). Proof that any pasta recipe you see can be transformed into a guilt-free dish by using zucchini or summer squash noodles! What are some of your favorite pasta dishes that you want to make with the spiralizer? Be sure to leave a comment and/or recipe below and we will try to re-create it!
Lemon Ricotta Zucchini Noodles with Chicken and Sun Dried Tomatoes
Serves: 2 (or 1 and 1 lunch)
- 6oz grilled chicken breast, sliced
- 3-4 zucchini
- 2 Tablespoons julienne cut sun dried tomatoes
- 2 Tablespoons olive oil, separated
- 3/4 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 3/4 cup fresh ricotta
- Black pepper
- Parmesan cheese for garnish
- Lemon slices for garnish
- Spiralize zucchini using the medium sized noodle blade (like spaghetti).
- Heat a large frying pan over medium heat, and add 1 Tablespoon of the olive oil to the pan. Add zucchini and sun dried tomatoes and toss to cook about 2-3 minutes.
- While zucchini is cooking, combine the rest of the olive oil, lemon juice & zest, ricotta and black pepper in a small bowl and mix with a fork.
- Add the ricotta sauce to the zucchini noodles and toss to coat.
- Divide the noodles between 2 large bowls. Top each bowl with 1/2 of the sliced chicken breast and lemon slices.
- Grate Parmesan cheese over each bowl, serve and enjoy!