25 minutes


Extra virgin olive oil, 2 tbsps plus + more for baking sheet
Coarsely chopped garlic, 1 clove
Cherry tomatoes, 1 cup
Coarse salt
Freshly ground pepper
Homemade or store bought whole-wheat pizza dough, 1 pound (room temperature)
Haloumi or feta or ricotta salata, 4 oz.
Pine nuts, 2 tbsps
Baby arugula, 2 cups
Red-wine vinegar, 1 tbsp
Pitted kalamata olives, 1/4 cup coarsely chopped

Ingredients for the dough

Warm (115 °F) water, 1/2 cup
Active dry yeast, 2 packets (1/4 ounce each)
Extra virgin olive oil, 1/4 cup + more for the bowl
Sugar, 2 tbsps
Coarse salt, 2 tsps
All-purpose flour, 2 cups + more for kneading
Whole-wheat flour, 2 cups


Place water in a large bowl and sprinkle with yeast. Let stand until foamy, for about 5 minutes. Brush another large bowl with oil.

In the bowl containing yeast, add the sugar, oil and salt. Then stir in flours with a wooden spoon until a sticky dough forms and transfer to the oiled bowl. Brush the top of the dough with oil.

Cover the bowl with a plastic wrap; let stand in a warm spot until dough has doubled in size, for about 1 hour.

Turn the dough out onto a well-floured surface. With floured hands, knead until smooth, for about 15 seconds; divide it into two balls.

Use one ball of the dough to make pizza above and freeze the second dough for another time.

Preheat the oven to 450 degrees F. Oil a pizza pan.

Place tomatoes, garlic and 1 tbsp oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until all ingredients are incorporated but chunky.

Place the dough in the pizza pan. Then, using your hands stretch the dough until it covers the surface of the pan.

Spread the tomato sauce evenly over the dough, leaving a 1-inch border all around. Then top with cheese and pine nuts, and season with salt and pepper.

Bake until the crust is golden, for about 15 to 20 minutes.

Toss arugula with vinegar and 1 tbsp oil; season with salt and pepper. Sprinkle arugula and olives over the baked pizza. Cut into serving pieces.