Pizza with Arugula and Mediterranean Mussels

Mussels

Recipe by Patricia Bannan, MS, RDN

For a healthy taste of the Mediterranean, this delicious pizza is topped with a fresh and bright seafood salad. Mussels, chickpeas, Kalamata olives, lemon, and fresh parsley make a bright combination with cheese over a delicious whole wheat crust.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Makes 4 servings,
2 slices each

Ingredients

1 pound refrigerated 100% whole wheat pizza dough (or 1 prebaked 12-inch pizza crust)

1/3 cup extra virgin olive oil, divided

10 ounces calamari rings, fresh or frozen and thawed, patted dry

10 ounces mussels, fresh in shell or frozen and thawed, cooked, removed from shell, and patted dry (alternatively, you may use 1/2 cup cooked mussels meat)

3/4 cup canned chickpeas, drained

1/3 cup Kalamata olives, pitted and sliced

1/3 cup flat-leaf parsley, chopped

1 tablespoon chopped jarred Calabrian chili peppers (or 1/2 teaspoon crushed red pepper flakes)

1 large lemon, cut into wedges, divided

Sea salt and freshly ground black pepper, to taste

1/2 cup shredded mozzarella cheese

1/4 teaspoon dried oregano

1 cup packed fresh baby arugula

Instructions

1. Preheat the oven to 500°F. Place a baking sheet or pizza stone in the oven. (Alternatively, follow package directions if using prebaked crust for steps 1 and 2)

2. Stretch the pizza dough into a thin (about 12-inch) round or oval shape, and transfer to the preheated baking sheet or stone.

3. In a large saucepan on medium-high heat, add 2 tablespoons of the olive oil. Sauté calamari until firm, light brown, and opaque, about 3 to 4 minutes. (Do not overcook or it will become rubbery.)

4. In a large bowl, combine the cooked calamari, mussels, chickpeas, olives, parsley, peppers, and 2 tablespoons of the olive oil. Squirt with half of the lemon wedges, and season with salt and pepper to taste. Set aside.
   Brush the pizza dough with the remaining olive oil. Top with shredded cheese. Sprinkle with oregano and season with salt and pepper as desired. Bake for 7-8 minutes, until the cheese has just melted and before the crust is brown.

5. Remove the pizza from the oven and top with the seafood mixture, then return to the oven and bake for 7-8 minutes, until the mussels and edges of the crust are golden brown and the bottom is crisp.

6. Transfer the pizza to a cutting board, sprinkle with the arugula, and squirt with the remaining lemon wedges. Slice into 8 wedges and enjoy.

Notes

If you are cooking in-shell mussels from fresh or frozen (thawed) form, bring a pot of water to a boil, add the mussels, and cook just until the shells open up.

The pizza can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. To freeze, remove the arugula and tightly wrap the pizza in parchment paper, then cover with aluminum foil. Once reheated, top with fresh arugula and a squirt of lemon.

Nutritional information
(per serving):

610 calories, 28 g fat, 5 g saturated fat, 730 mg sodium, 59 g carbohydrate, 340 mg cholesterol, 1 g total sugar, 5 g fiber, 35 g protein

Recipe Author

Patricia Bannan, MS, RDN, is a nationally recognized registered dietitian nutritionist, healthy cook and cookbook author, and captivating communicator on a mission to help stressed out women find more joy and balance in their lives. In her latest book, From Burnout to Balance, Patricia distills into bite-size pieces everything women need to know (and eat) to heal from burnout and feel their best.

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