Rich in vitamin C and potassium, bright and peppery arugula isn't just for salads, and this pizza proves it. Add a light drizzle of your favorite barbeque sauce before baking for an even more wonderfully smoky flavor.
Total Time: 30 mins
1 large red onion, thinly sliced
1/2 teaspoon crushed red pepper
4 individual-size packaged baked pizza crusts or flatbreads
12 ounces fully cooked chicken, shredded
3 ounces smoked mozzarella cheese, shredded
Preheat oven to 425 degrees F. In a large skillet cook onion in 1 tablespoon hot oil over medium heat for 10 minutes until softened, stirring occasionally. Set aside.
In a small bowl combine remaining 3 tablespoons oil and crushed red pepper; drizzle some of the oil mixture onto the pizza crusts. Place crusts on a very large baking sheet(s). Top with chicken, onion, and cheese.
Bake for 10 minutes or until cheese is melted and pizzas are heated through.
Top pizzas with arugula, drizzle any remaining oil, and sprinkle or pass additional crushed red pepper.
Per Serving: cal. (kcal) 761, Fat, total (g) 35, chol. (mg) 92, sat. fat (g) 10, carb. (g) 68, Monosaturated fat (g) 14, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 4, pro. (g) 44, vit. A (IU) 340, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1029, Potassium (mg) 294, calcium (mg) 343, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet