Here’s an easy homemade pizza that brings together all your favorite flavors of spring! Add an egg on top like I did, or go without for a more traditional pizza experience. Either way, this is sure to be a new favorite!
- Fresh pizza dough (I went with a whole wheat option for a slightly healthier flair)
- 1/2 onion, diced
- 1 shallot, diced or sliced very thinly
- 2 cloves garlic, minced
- Salt and pepper
- 1 tablespoon fresh thyme
- 1/2 tablespoon fresh rosemary, chopped finely
- 1/2 cup light ricotta
- 1/3-1/2 cup favorite tomato sauce
- 1 cup shredded low-fat mozzarella
- 9 slices nitrate-free salami*
- 1 1/2 cups chopped fresh arugula and spinach mix
- 1 ounce low-fat farmer’s cheese, sliced very thinly
- 3 slices prosciutto, torn into bite-size pieces
- Grated Parmesan to finish
* I’m a fan of nitrate-free cured meats (i.e bacon, salami, prosciutto etc.). Eliminating the sodium nitrate from the curing process decreases your risk of getting a headache after eating it, ensures that the meat goes through a more natural curing process (via salt, sugar or smoke) and, most importantly, makes the meat taste better!
1. Preheat oven to 400 degrees. Press pizza dough onto a floured baking dish and bake for 8 minutes. While the pizza is in the oven, saute onion and shallot over medium heat until the onions become translucent. Add salt and pepper, garlic, thyme and rosemary and cook for about 2 more minutes. Remove from heat.
2. Remove pizza dough from the oven. Mix onion mixture, ricotta and tomato sauce in a small bowl and then spoon mixture over the top of the pre-baked dough. Sprinkle mozzarella on top, and top with salami.
3. Bake pizza for an additional 8-10 minutes until the crust is golden brown and the cheese is happy and melty. Remove from oven and place on serving dish.
4. Sprinkle arugula, farmers cheese and prosciutto on top. Finish with grated Parmesan on top and enjoy!