The key to this light pizza is cooking the onions very slowly over low heat to caramelize their sugars. The onions’ sweet flavor and purple color are the perfect foil for the peppery ribbons of arugula and tangy, creamy goat cheese. No pizza dough is needed—use tortillas instead. Makes four servings.
• 1 tablespoon olive oil
• 1 medium red onion, cut in half and thinly sliced into half-moons
• 4 cups arugula, rinsed, 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
1. Preheat oven to 400 degrees.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until golden and edges are browned, 10 to 12 minutes. Add arugula and cook about 1 minute, until it’s wilted. Season with salt and pepper.
3. Place tortillas on baking sheet. Top each with arugula mixture. Crumble goat cheese over each.
4. Bake until tortillas are crisp and cheese is slightly melted, about 10 minutes.
5. Let cool a few minutes, then cut each pizza into four wedges and serve.
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