Arugula, Caramelized Onion, and Mozzarella Pizza

"Anyway You Slice It", the theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from Ellie Krieger's recipes. I have some arugula rocket growing in my container garden, and it's time to harvest the lovely leaves! Looking through Ellie Krieger's cookbook "The Food You Crave", found a perfect way of using up that greens with a healthy version of simplified pizza, using whole-wheat tortillas. 

Arugula rocket leaves, fresh from my container garden.

Simple and quick! Thinly sliced onions are first sauteed with a little olive oil until brown and caramelized, then the roughly chopped arugula leaves are mixed in, stir for a minute until wilted, season with salt and pepper to taste. Place them on the tortilla sheet.

Recipe uses Goat's Cheese, an ingredient which is next to impossible to find in the area where I live. So I have used mozzarella cheese instead as that was what I had.  Baked in the oven for 10 minutes until the tortilla are brown at the edges and the cheese has melted.

Slice into quarters and serve. This is simple and good!  The caramelized onions are just so good, one of my favourites. The arugula leaves are peppery with a slight bitterness to it, which I find really nice. But my kids find the arugula a little too bitter for their taste, and asked that the next time use spinach instead. OK, spinach for them, and arugula for me. I really enjoyed the peppery and slight bitterness of the arugula. I would make this again, I really like it! Yums!

Arugula, Caramelized Onion, and Goat Cheese Pizza
(adapted from "The Food You Crave", Ellie Krieger)
Serves 4
1 tablespoon olive oil
1 medium red onion, cut in half and thinly sliced into half-moons
4 cups arugula, washed, dried, and coarsely chopped
salt and freshly ground black pepper to taste
Four 6-inch-diameter whole-wheat tortillas
2 ounces fresh goat cheese, preferably reduced-fat

Preheat the oven to 400F.
Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring, until golden and the edges are browned, 10 to 12 minutes. Add the arugula and cook until it is wilted, about 1 minute. Season with salt and pepper.
Place the tortillas on a baking sheet and top each one with the arugula mixture. Crumble the goat cheese over each and bake until the tortillas are crisp and the cheese is slightly melted, about 10 minutes. Let cool for a few minutes, then cut each pizza into 4 wedges and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

"Anyway You Slice It"