WHOLE-WHEAT MINI PIZZAS with arugula and olives, super simple and tasty, perfect to enjoy as an appetizer or aperitivo but also great for a fun dinner, easy and quick to prepare.
I wanted something tasty but lighter than usual and with a whole-wheat dough 😍 so these whole-wheat mini pizzas with arugula and olives were born, and they were gone in an instant!
The whole-wheat mini pizzas with arugula and olives are perfect for those looking for a quick homemade recipe: the whole-wheat dough gives that rustic flavor typical of wholesome cooking, while fresh arugula and olives make everything more flavorful and Mediterranean.
These whole-wheat mini pizzas with arugula and olives are ideal because they combine taste, lightness and convenience. They take little time to prepare and you can customize them with whatever you have in the fridge — great for lovers of simple but tasty Italian cooking.
They are ideal for an easy aperitivo, a tasty starter or even a quick stress-free dinner.
Join me in the kitchen — today we have whole-wheat mini pizzas with arugula and olives.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 8-10
- Cooking methods: Oven, Stovetop, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups whole wheat flour
- 3/4 cup water
- 0.25 oz fresh brewer's yeast (about 2 1/4 tsp active dry)
- 1/2 tsp salt
- arugula
- 7 oz provola (provolone)
- 3.5 oz black olives
Steps
Dissolve the yeast in the water, pour the flour into a bowl and add the water little by little while mixing; finally add the salt and work the dough a bit.
Move to the work surface and knead the dough a little, shape a sort of rectangle, fold the short side toward the center and cover with the other short side, form a ball and let it rest in a bowl covered with plastic wrap.
After one hour take the dough and repeat the folds; let it rest for another hour or two if it’s cold.
Then divide the dough into 8-10 pieces, shape the mini pizzas, place them on a baking sheet, brush with oil and bake for about ten minutes at 392°F (200°C), or cook in a pan with a lid, or in an air fryer at 356°F (180°C) for 7-8 minutes, turning them.
Top with provola slices, cook just long enough to melt the cheese, then finish with olives, a handful of arugula and a drizzle of olive oil.
Enjoy!
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
WHOLE-WHEAT MINI PIZZAS with arugula and olives
Useful tips for perfect results:
Use well-risen whole-wheat dough for a softer base
Don’t overdo the topping to keep the balance of flavors
Add fresh arugula only after cooking
Bake in a preheated oven for a crisp base
Also great cold for buffets or picnics
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FAQ WHOLE-WHEAT MINI PIZZAS with arugula and olives
Can I prepare the whole-wheat mini pizzas in advance?
Yes, you can bake them ahead of time and add the arugula at the last moment.
Are they low glycemic index?
Yes, they have a low glycemic index, but you should still watch portion sizes.
Can they be frozen?
Yes, better to freeze them before cooking.
Can I use non-whole-wheat flour?
Yes, but you’ll lose the rustic, lighter effect.
Are they suitable for a light diet?
Yes, especially compared to classic mini pizzas.
Can I add other ingredients?
Of course — cherry tomatoes, cheeses or grilled vegetables work well.
