Ingredients: 1 pound whole wheat pizza dough (or ready-made whole wheat lavash or flatbread) Flour for dusting Olive oil cooking spray 8 ounces fresh mozzarella cheese, thinly sliced 1 tablespoon extra virgin olive oil 1 teaspoon balsamic vinegar 3 cups baby arugula ¼ cup red onion, thinly sliced ¼ cup snipped fresh basil 1⁄8 teaspoon sea salt Freshly ground black pepper to taste 2 Texas red grapefruit, peeled and segmented ¼ cup roasted salted peanuts, coarsely chopped

Directions: Preheat oven to 450°F and line two baking sheets with parchment paper. If using pizza dough, divide into two equal portions and roll each into a thin oval on a lightly floured board (about 9 by 13 inches). Place on prepared baking sheets and spray with cooking spray. Top with equal amounts of cheese and bake for 8 to 10 minutes or until crusts are golden brown. In a large bowl whisk together olive oil and balsamic vinegar; add arugula, onion, and basil, tossing gently to coat. Season with the salt and pepper. Divide arugula mixture between flatbreads and top with grapefruit segments and peanuts; serve immediately. Makes 8 servings. Recipe from Texas Sweet Citrus Marketing. Recipe from National Peanut Board. *See more recipes in our veggie collection