Let’s face it, we all love a hot, sticky, juicy pizza! But how about cooling it down a bit? This delicious olive & caramelised onion pizza works great as a light summer lunch, especially when combined with a salad. This recipe serves 4 (2 slices per serving).

Ingredients:

Salad:

• 4 cups Arugula
• 1 cup unsalted canned Chickpeas, rinsed and drained
• 1 Carrot, peeled and shaved
• 1tbsp Extra-virgin Olive Oil
• 1 1/2 tbsp Lemon Juice
• 1/8 tsp Salt
• 1/8 tsp Pepper

Pizza:

• Olive oil
• 340g Fresh Pizza dough
• 2 cups Yellow onion
• 1 cup Red onion
• 1 cup White onion
• 2 tbsp Garlic, thinly sliced
• 3/4 tsp dried Thyme
• 1 tbsp White wine vinegar
• 40g Olives, chopped
• 40g Goat cheese, crumbled
• 1/2 tsp Black pepper, freshly ground
• 1/8 tsp Salt

Method:

Salad:

1. In a large mixing bowl add all the ingredients for your salad and toss.
2. If you are not going to serve each person’s salad separately, it is best to re-plate your salad beforehand, as most of the coated chickpeas will be at the bottom.
3. To re-plate, scoop only the arugula into the new salad bowl. Gently top with the chickpeas and then drizzle any leftover sauce from your prep bowl over the salad.

Pizza:

1. Prepare and bake your pizza dough as instructed on packaging. You can also make your own super easy pizza dough, click here for the recipe.
2. Heat a non-stick pan over a low heat.
3. Add 2 tsp Olive oil. Then add the onions, garlic, and thyme. Gently cook the onion mixture for 25 minutes until soft and translucent. Make sure not to burn them. Stir occasionally.
4. Top the half baked pizza dough base with some olive oil.
5. Add the onion mixture evenly to the base and add the olives.
6. Season with salt & pepper.
7. Finish off with the cheese.
8. Bake the base for about 20 minutes or until brown.
9. Cut into 8 slices.
10. Serve with salad and enjoy!

Source: Cooking Light