Our Studio Location


Fitness TogetherWinnetka
546B Lincoln Ave
Winnetka, IL   60093
p. (847) 441-6399
Fitness Together$99 to $199
View Map


Mon - Fri   6:00 AM - 9:00 PM
Sat   6:00 AM - 3:00 PM
Sun   Closed

By appointment only

« Back


Whole-grain Pizza with Arugula, Eggplant, and Caramelized Onion

Whole-grain Pizza with Arugula, Eggplant, and Caramelized Onion

This recipe makes two 12-inch pizzas. One pound of store-bought whole-wheat pizza dough made with olive oil can be substituted for homemade dough if desired. If King Arthur flour is not available in your area, substitute with 1 cup whole-wheat flour mixed with 1 3/4 cups unbleached all-purpose flour. 

Food weight: 1.5



2 3/4 cups King Arthur white whole wheat flour

2 tablespoons quick-rise yeast

1 teaspoon kosher salt

1 cup warm water (105° – 115°F)

1/4 cup extra-virgin olive oil

1/2 teaspoon honey


In a food processor fitted with the plastic blade blend the flour, yeast, and salt. In a 2-cup measuring cup mix the water, olive oil, and honey. With the food processor running add the water-oil mixture and blend until the flour forms a ball of dough. Process for 1 minute to knead the dough. The dough will be a bit sticky, but if too wet, add up to 1/2 cup more flour. Spray a bowl with nonstick cooking spray. Put the dough into the prepared bowl, cover with plastic wrap and let rise in a warm place until the dough is doubled in size about 1 hour.



1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

2 large onions, thinly sliced

1 1/4 teaspoons kosher salt, divided

1/4 teaspoon freshly ground black pepper

One 8-ounce eggplant, cut into 1-inch cubes

5 ounces (about 4 cups) baby arugula

2 teaspoons cornmeal, divided

2 tablespoons olive oil for brushing the crust, divided

1/4 cup finely shredded Parmigiano-Reggiano



In a large skillet over medium heat, heat 2 tablespoons olive oil. Add the onion, salt, and pepper. Cook, stirring occasionally until golden brown, about 15 minutes. Remove to a bowl. In the same skillet, heat 1 tablespoon olive oil. Add the eggplant and salt and cook stirring for 2 minutes. Cover and cook stirring occasionally for 5 minutes to soften the eggplant. Uncover and cook for 2 to 3 more minutes to remove any excess moisture. Remove to a bowl. In the same skillet heat 1 tablespoon olive oil. Add arugula and cook, tossing the arugula until the it is wilted. Remove from the skillet and set aside.


To assemble the pizzas, preheat the oven, and a baking stone if desired, to 425°F.  Punch down the dough and divide into two pieces. Set on a lightly floured surface and cover with a towel to rest for 5 minutes. For each pizza: sprinkle a baking sheet with 1 teaspoon cornmeal. Roll one piece of dough into a 12-inch circle and place on the prepared baking sheet. Brush dough with 1 tablespoon olive oil. Distribute 1/2 cup caramelized onions, 1/2 cup cooked eggplant, and 1/4 cup arugula on the dough. Sprinkle each with 2 tablespoons shredded cheese. Repeat with other piece of dough. Bake the pizzas for about 15 minutes until the crust is lightly browned. Cut each pizza into 8 slices.


Makes 16 slices




Per slice pizza:


Food weight: 1.5

Calories: 164

Fat: 9 g (0 g EPA, 0 g DHA, <1 g ALA)

Saturated Fat: 1 g

Cholesterol: 1 mg

Sodium: 335 mg

Carbohydrate: 18 g

Dietary Fiber: 4 g

Sugars: 1 g

Protein: 4 g