Maple-Arugula Pizzas

Lighter Fare | Pizza

Where to Buy
Portions: 4


  • 4 fresh Italian tomatoes or small tomatoes, sliced
  • 2/3 cup maple vinegar OR 125 ml (1/2 cup) cider vinegar
  • 1/4 cup pure maple syrup from Canada
  • 4 flatbreads or thick pitas or naans
  • 4 tbsp (or more if desired) basil pesto, home-made or store-bought
  • 2 fresh mozzarella balls, about 225 g (1/2 lb) each, sliced
  • 1/4 cup parmesan, grated
  • Salt and ground pepper
  • 2 cups baby arugula


  1. Lay the tomato slices on paper towels and leave for 5 minutes to draw out excess moisture.
  2. Pour the maple vinegar or mixture of cider vinegar and pure maple syrup into a saucepan and boil 5 – 7 minutes or until it takes on the consistency of thick syrup. Remove from heat and pour into a bowl to stop it from cooking further. Set aside.
  3. Preheat oven to 220° C (425° F).
  4. Arrange your breads on 2 baking sheets. Brush with pesto, lay on the tomatoes, mozzarella, and parmesan, then season to taste with salt and pepper.
  5. Bake 12 – 15 minutes.
  6. Place pizzas on plates and garnish with arugula and the maple reduction.