Looking for a new idea for an appetizer or light snack? This light and flavorful pizza is perfect for a steamy summer day and doesn’t take much time to prep.
By: Mary Opfer, Dietetic Intern
Serves: 4
Ingredients
1 (4.5 ounce) piece of whole wheat Naan bread
2 tablespoons olive tapenade (made from Kalamata olives, can be store bought or home made
1 cup Baby arugula
¼ ounce Parmesan cheese, grated
6 cherry or grape tomatoes cut in half
For the dressing:
1 tablespoon olive oil
1 teaspoon red wine vinegar
¼ teaspoon freshly ground black pepper
Instructions
In a small bowl, whisk together oil, vinegar and pepper. Place arugula in a medium bowl and toss with the dressing.
Spray a nonstick pan with cooking oil and heat pan over medium heat. Add the Naan bread and heat until the bottom is slightly warm and a little crispy but not burnt, about 1 minute. Spread the olive tapenade on top of the Naan bread and top with arugula. Top with cherry tomatoes and sprinkle with Parmesan cheese. Slice into 4 pie-like slices and serve.