Ingredients
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2 handfuls Fresh arugula
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a few leaves Fresh basil
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2 cloves Garlic
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1 teaspoon Salt
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1 tablespoon Olive Oil
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10 toasted Hazelnuts
Directions
Step 1: Make the Pesto
Begin by preparing the pesto. Combine fresh arugula, garlic, olive oil, lemon juice, and grated Parmesan cheese in a blender or food processor. Blend until you achieve a smooth consistency. This vibrant green pesto will serve as the flavorful base for the dish, adding a peppery and zesty taste to complement the toppings.
Step 2: Prepare the Dough
In a large bowl, whisk egg whites with yogurt and a pinch of salt until fully combined. Then, gradually add oregano and flour to the mixture, stirring continuously until a smooth dough forms. The use of egg whites and yogurt ensures a lighter, more airy dough compared to traditional pizza crust, making this option healthier and lower in calories.
Step 3: Baking the Dough
Transfer the prepared dough into a baking pan lined with parchment paper. Smooth the dough evenly to form a uniform layer. Preheat your oven to 200°C (about 390°F), then bake the dough for approximately 15 minutes or until it becomes lightly golden and firm to the touch. The dough should be cooked through but still soft enough to hold the pesto and toppings.
Step 4: Add Pesto and Toppings
After the dough has baked, remove it from the oven and spread the arugula pesto generously over the top. Add your preferred toppings—whether it’s slices of ham, shredded cheese, or fresh vegetables. Return the dish to the oven for another 10 minutes, allowing the toppings to warm and the flavors to meld. Serve hot, and enjoy!
