|2 servings||calories per servings 820||protein serving 35 g||carbs per serving 83 g||total fat per serving 38 g|
Pizza is nothing without a good dough, and our friends at Alfresco Pasta in Nashville make one of the best. Instead of the standard tomato sauce, we top this pie with a relish made of sweet onions and a balsamic vinegar reduction. Made in North Carolina, Piaz Balsamic Onion Relish has a rich and tangy flavor that balances perfectly with peppery arugula and nutty Gruyere. It’s a simple, scrumptious dinner, no matter how you slice it.
|Nutrition Facts||/ Per Serving|
|Total Fat||38 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||83 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Heat oven to 425° F.
• Pick and finely chop 1/2 teaspoon rosemary leaves (save any extra rosemary for another use).
• Discard any tough arugula stems. Cut or tear leaves into bite-size pieces.
Note: Pizza dough should be completely thawed but still cold.
• Spread cornmeal on 1 or 2 baking sheets.
• Grease your hands with 1/2 teaspoon cooking oil.
• Stretch each dough piece into an 8-10 inch circle.
• Transfer to prepared baking sheet(s).
Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
• Spread half of relish on each round.
• Top with Gruyere and rosemary.
• Bake in oven until cheese is melted and crusts are lightly browned on the edges, 12-14 minutes.
• Scatter arugula and pecan pieces over pizzas. Drizzle with a total 1/2 teaspoon olive oil. Season to taste with kosher salt.
• Slice pizzas as desired, and enjoy!
Note: If you prefer, you can make a side salad of arugula and pecan pieces. Simply toss with olive oil, and sprinkle with kosher salt.
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...