Mediterranean mussels and arugula pizza

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 on a delicious whole-wheat crust.

Recipe by Patricia Bannan, MS, RDN for Food + Planet
(Serves 4)

Ingredients

To make this Mediterranean mussels and arugula pizza recipe, you will need:

• 1 pound refrigerated 100 percent whole wheat pizza dough (or 1 prebaked 12-inch pizza crust)
• 1/3 cup extra virgin olive oil, divided
• 10 ounces of 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).
• 10 ounces calamari rings, fresh or frozen and thawed, patted dry (Be sure to choose a Seafood Watch green-rated squid source for your calamari, like California market squid.)
• 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

Preparation

1. If you are cooking in-shell mussels, fresh or frozen (thawed), bring a pot of water to a boil, add the mussels, and cook just until the shells open up. Remove cooked mussels from shells.
2. 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 2 and 3.)
3. Stretch the pizza dough into a thin (about 12-inch) round or oval shape, and transfer to the preheated baking sheet or stone.
4. In a large saucepan on medium-high heat, add 2 tablespoons olive oil. Sauté calamari until firm, light brown, and opaque, about 3–4 minutes. (Do not overcook, or it will become rubbery.)
5. In a large bowl, combine the cooked calamari, mussels, chickpeas, olives, parsley, peppers, and 2 tablespoons olive oil. Squeeze half of the lemon wedges over the mixture, and season with salt and pepper to taste. Set aside.
6. 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 but before the crust browns.
7. 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.
8. Transfer the pizza to a cutting board, sprinkle with the arugula, and squeeze the remaining lemon wedges over the top. Slice into 8 wedges and enjoy.

Note: 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, then tightly wrap the pizza in parchment paper and cover with aluminum foil. Once reheated, top with fresh arugula and a squeeze 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

Meet the dietitian

Patricia Bannan

Patricia Bannan, MS, RDN, is a nationally recognized registered dietitian nutritionist, healthy cooking expert, and captivating communicator inspiring millions of people to eat and live well. In her most recent book, From Burnout to Balance, Patricia distills into bite-sized pieces everything people need to know (and eat) to heal from burnout. Find Patricia on Instagram @patriciabannan.

Food + Planet is a collective, visionary 501c3 organization aimed at empowering health professionals to be leaders in sustainable food systems.