I lived in Portland, Oregon, for almost a year – love that city – and there was a little pizza place in downtown. They served a white pizza with walnuts. It was the first time I had tried walnuts on a pizza, and I was instantly hooked. When the walnuts are baked, they are very light and crunchy. It’s a very interesting texture on a pizza.

I currently reside in Southern California, and I have yet to find a restaurant that serves anything close to this. I am having a huge craving!

Due to the fact that Portland is 999.65 miles away AND I have work tomorrow, I decided to make my own version of it, and the pizza turned out soooooo good! Here is the recipe!

Things you need:

Pizza pan
Pizza dough(You can probably use Boboli or any pre-baked pizza crust; I prefer the dough so I can control how thick the crust will be)
mozzarella cheese ball(You can use shredded mozzarella if you want; it all looks pretty much the same after the cheese is melted anyway)
Feta cheese
Alfredo sauce(I used lowfat Classico alfredo sauce for this recipe)
1 Roma tomato
Olive oil
A small clove of garlic
Lightly-chopped walnuts
Small sauce pan
Pam or nonstick spray
Flour to coat cutting board

If the pizza dough is cold, set it on the counter 20 minutes before you start. Cold dough is hard to stretch. And remember that pizza dough can be very sticky, so flour is our friend.

Preheat the oven to 450F

Prep all ingredients before we work on the pizza dough.

Slice one tomato. Note that the tomatoes shrink while they are cooking in the oven almost a quarter to one-half their original size, so add however many tomato slices you would like.

After slicing, set the tomatoes aside on a plate.

Take the mozzarella ball and make quarter to half-inch slices; slice enough to cover your whole pizza.

When you’re finished slicing the mozzarella, you can set the slices on the plate with tomatoes.

Time for the feta cheese. Some feta cheese comes in a block or it comes in a plastic container already crumbled. It all tastes the same. If you have the block of feta, which I used for this, chop up enough feta to sprinkle over the pizza. Do not cover every single inch of the pizza with feta cheese. Feta is on the salty side, so be careful with how much you use.

In a small sauce pan, pour 1/2 cup of alfredo sauce – this is enough sauce to cover a 10-inch pizza; add more if you plan on making more than one pizza or a larger pizza.

If you’re a fan of garlic like I am, grate a small clove into the sauce…

After the sauce has reached boiling, turn off the stove and place a lid on top of the sauce pan.

Now for the fun part, the pizza dough! Flour the cutting board well. For a 10-inch pizza, use 7 to 10 ounces of dough. The package should indicate how many ounces the dough has.

With floured hands, stretch the pizza dough out but not too thinly. To help in this process, place the semi-stretched dough over each knuckle and pull the dough in opposite directions, rotate the dough around and keep pulling.

Spray pizza pan with a nonstick spray and place dough on top.

Also, if you want to cut back on cleaning, you can place parchment paper on a non-greased pan and place dough directly on to the paper.

Ladle the Alfredo sauce on top of the dough and spread it around with the bottom of the spoon.

Place the mozzarella, tomato slices, feta and walnuts on top of the pizza.

Bake the pizza in the oven for 15 minutes.

After the pizza is done, drizzle a little olive oil on top, slice the pizza in quarters and then add a handful of arugula on top.
The way I eat this is like a pizza taco with the arugula as the filling.

Hope you try this recipe out. It’s really fun to make, and it doesn’t take very long at all. Also, this a vegetarian-friendly meal.

Thanks for visiting PeopleTreats!