Pizza Night! Spinach, Tomato, and Basil with Arugula Salad
Active Time: 30 minutes / Cook Time: 35-40 minutes / Total Time: 40-45 minutes
Serves 2, with leftovers for lunch
- For the Crust:
- 1 1/2 cups garbanzo bean flour, sifted
- 1 1/2 cups water
- 1 tablespoon olive oil
- 1/2 teaspoon thyme and oregano
- 1/2 teaspoon sea salt
- For the Topping:
- 1 cup thinly sliced spinach
- 1 beefsteak tomatoes OR 2-3 Roma/plum tomatoes, cored, and thinly sliced
- 1/4 cup thinly sliced basil
- 1 1/2 tablespoons extra virgin olive oil, for drizzling
- 2 tablespoons grated parmigiano reggiano cheese, for topping
- For the Arugula Salad:
- 6 cups arugula
- 1/2 medium red onion, very thinly sliced (save the rest for Day 7)
- 1/4 cup pine nuts, toasted
- 1 teaspoon raw honey
- 2 tablespoons red wine vinegar
- pinch each of fine sea salt and ground black pepper
- 4-6 tablespoons olive oil, to taste
- Whisk together all of the crust ingredients and let sit while you prepare the toppings.
- To make the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
- Pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Add the sheet pan of broccoli to the bottom rack of the oven. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Remove crust from oven and wearing oven mitts, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Return the crust to the oven to crisp, about 3-5 minutes. Again, watch the crust closely so it does not burn. Once browned, remove crust and lower the oven to 400° F. Stir the broccoli and return to the oven.
- While crust is baking, lay tomatoes on paper towels to blot excess moisture. When crust is ready, sprinkle with spinach, top with tomato slices, and bake 20-25 minutes or until the tomato is cooked. Sprinkle with the basil, drizzle with olive oil, and sprinkle with cheese.
- While pizza is baking, in a small bowl, whisk together honey, red wine vinegar, salt, pepper, and olive oil.
- Cut pizza into 10 slices. Serve 3 slices per person for dinner, along with 1 1/2 cups of arugula, 2 tablespoons onion, 1 tablespoon pine nuts, and a quarter of the dressing per serving.
- Package up remaining pizza and salad for lunch tomorrow.