Go on, go nuts for this pizza

By Renee Enna

The blank canvas of a pizza crust lends itself to a vegetarian supper. Fresh tarragon provides a peppery kick, and packaged, thinly sliced almonds deliver crunch and a good source of protein. As for the tomatoes, we’re using tangy Campari, our favorite go-to tomato in the winter.

We’re starting with a prebaked crust (we especially like the unseasoned Mama Mary’s version), but feel free to use the ready-made dough sold at many specialty grocers. Remember: Thinner dough cooks faster and has fewer calories.

MENU

Nuts for pizza

Arugula salad

Italian lemon cookies

TIPS

Slice the tomatoes with a serrated knife while the onion and garlic are cooking.

If you can’t find Campari tomatoes, use halved cherry tomatoes.

NUTS FOR PIZZA

2 tablespoons extra-virgin olive oil

1 small red onion, thinly sliced

2 cloves garlic, minced

1‚Ñ2 teaspoon salt

Freshly ground pepper

1 (12-inch) prebaked pizza crust, see note

1 teaspoon Italian herb blend

3 Campari tomatoes, thinly sliced, or 8 cocktail tomatoes, halved

1 package (about 2 1‚Ñ4 ounces) sliced almonds

1‚Ñ2 package (about 1‚Ñ2 ounce) fresh tarragon, minced, or 1 tablespoon dried

1 package (8 ounces) shredded mozzarella

Heat oven according to crust directions. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add onion; cook, stirring, until just beginning to soften, about 2 minutes. Add the garlic; cook, stirring, until fragrant, about 1 minute. Stir in 1‚Ñ8 teaspoon of the salt and pepper to taste; remove onion and garlic from pan.

Brush remaining 1 tablespoon of the oil on the crust. Sprinkle crust with the herb blend, remaining salt and pepper to taste. Add the onions, garlic, tomatoes, almonds and tarragon. Cover pizza with the cheese. Bake according to crust directions, 10-12 minutes. Remove from oven; cool 5 minutes.

Note: If using premade pizza dough, follow directions on package. Yield: 4 servings

Nutrition information per serving: 538 calories, 44 percent of calories from fat, 28 g fat, 7 g saturated fat, 36 mg cholesterol, 54 g carbohydrates, 25 g protein, 979 mg sodium, 5 g fiber