Recipe: Vegetarian Whole-Wheat Greek Pizza

The Haloumi cheese on this pizza, made from a blend of sheep's and goat's milk, remains satisfyingly chewy even when heated. Cherry tomatoes, Kalamata olives, and pine nuts evoke the flavours of the Mediterranean. There's no need to buy a special pizza pan; an upside-down baking sheet works just as well. If you like, you can add a little cornmeal to the baking sheet before cooking.

Ingredients

2 tablespoons olive oil, plus more for baking sheet

1 cup cherry tomatoes

1 clove garlic, coarsely chopped

Coarse salt and freshly ground pepper

Whole-wheat flour, for work surface

1 pound whole-wheat pizza dough, thawed if frozen

1 cup (4 ounces) grated haloumi cheese

2 tablespoons pine nuts

2 cups baby arugula

1 tablespoon red-wine vinegar

1/4 cup pitted kalamata olives, coarsely chopped

Directions

1. Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Place tomatoes, garlic, and 1 tablespoon oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated but chunky.
2. On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough until large enough to cover the surface of the baking sheet. (If dough becomes too elastic, let it rest a few minutes.) Transfer to prepared baking sheet.
3. Spread tomato sauce evenly over dough, leaving a 1-inch border all around. Top with cheese and pine nuts; season with salt and pepper.
4. Bake until crust is golden, 15 to 20 minutes. Toss arugula with vinegar and 1 tablespoon oil; season with salt and pepper. Sprinkle arugula and olives over pizza.