Here's a light springtime pizza that's big on flavor but easy on calories. Baked flatbread with melted blue cheese, grapes and walnuts gets topped with cool arugula for a warm/cool crunch. Served for lunch or as an appetizer, the sweet balsamic glaze will earn you raves. The recipe can easily be doubled.
Grape, Blue Cheese, and Walnut Pizza (makes 1 pizza. Serves 1 as lunch, 2-3 as appetizer)
1 (2.8 oz) whole wheat flatbread
1/4 cup seedless red grapes, halved
2 Tbsp crumbled blue cheese
2 Tbsp chopped walnuts, toasted
2 Tbsp balsamic vinegar
1 cup arugula
Preheat oven to 375 degrees F.
Place flatbread on rack in oven; bake at 375 for 3 minutes or until lightly browned. Remove flatbread from oven; top with grapes, cheese, and walnuts. Place flatbread back on rack in oven; bake 5 minutes or until cheese melts and crust is browned. Remove from oven and cover with a towel to keep warm.
Bring balsamic vinegar to a boil in a small saucepan. Boil 1 minute or until vinegar thickens and reduces to 1/2 tablespoon. Top pizza with arugula and immediately drizzle vinegar syrup over arugula. If vinegar thickens too much to pour, warm gently for another 30 seconds until it liquifies again. Work quickly and use a small spatula if need be.
Recipe from Cooking Light Fresh Food Fast cookbook.