Two-Cheese Caprese and Arugula Pizza with Pomegranate Balsamic Vinegar
20-minute vegetarian pizza using Zarzis pesto olive oil and pomegranate balsamic vinegar
What a quick, healthy, and delicious this dinner recipe is! With very little prep this meal can be prepped and on a plate within 20 minutes. We like to prep our veggies while the dough begins to cook as to split up the steps and save time!
Please enjoy this healthy pizza and let us know what you think! We found that this pizza served about 4 people. We used pesto olive oil and pomegranate balsamic, but there are countless other Zarzis combos that could work! Let us know in the comments if you try something else, or post and tag us at #zarzisfamilyrecipes
Your List of Ingredients
Ball of store-bough dough (or homemade)
8oz ball of mozzarella
1 1/2 cups sliced cherry tomato’s
Handful of basil
1/3 thinly sliced red onion
1/2 cup olives
1/2 cup of feta
Arugala to top
Let's get cooking!
Preheat the oven to 350° and roll out the pizza dough to 1/4 inch. I did this pizza more like a flatbread: thin with no crust.
Bake pizza dough for 8 minutes and use this time to slice your mozzarella, cherry tomatoes, red onion, avocado, and olives!
Remove dough and slather with Zarzis pesto olive oil. Really lather the dough up so that some oil even sits in pockets and drips over the sides. It will give you such a beautiful, nongreasy crust and fill the dough with an herbaceous flavor! Then add your mozzarella, cherry tomatoes, half the red onions, basil, and season heavily with salt and pepper.
Bake again for 10 minutes or until the dough has slightly browned and mozzarella is melted.
Remove from oven and add sliced avocado, olives, rest of the onion, arugula, and then use a spoon to drizzle Zarzis Pomegranate Balsamic on top!
Enjoy, take photos, and post them to Instagram with the hashtag #zarzisfamilyrecipes!
Thanks for reading!
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