Recipe: Arugula, goat cheese and walnut pizza

The nonbreakable (whew!) Batali pizza pan trumps stone. Use it to toast walnuts for a goat cheese-arugula pizza.
(Beatrice de Gea / LAT)

Total time: About 25 minutes

Servings: 6

1/2 cup shelled walnuts

1/2 recipe pizza dough

1 tablespoon roasted walnut oil, divided

2 cups arugula

4 ounces goat cheese

Freshly ground black pepper

Balsamic vinegar for finishing

1. Place a cast-iron pizza pan on the middle rack of the oven and heat to 450 degrees. Scatter the walnuts over the hot pan and toast until browned and fragrant, about 5 minutes, stirring frequently to make sure they don’t burn. Carefully take the hot pan from the oven, remove the toasted nuts, and return the pan to the oven. Break apart the walnuts if they’re large.

2. Brush the prepared pizza dough with 1 teaspoon walnut oil. Spread the arugula over the dough, then crumble the goat cheese over the top. Sprinkle the walnuts over the pizza, drizzle with the remaining walnut oil and grind black pepper over the top.

3. Slide the parchment paper with the pizza onto an inverted cookie sheet or peel, then transfer both parchment and pizza onto the hot pan in the oven. Cook until golden and crisp, 12 to 16 minutes, rotating the pizza once during baking. Remove the pizza from the oven by pulling out the parchment paper and sliding it back onto the cookie sheet, or remove the hot pizza pan and place on a trivet. Drizzle with a little balsamic vinegar, slice and serve immediately.


Each serving: 223 calories; 8 grams protein; 22 grams carbohydrates; 1 gram fiber; 12 grams fat; 3 grams saturated fat; 9 mg. cholesterol; 212 mg. sodium.