The ingredients that you'll need

• 2 Ounces Black Olives ( I used Greek pitted)
• 3 Cloves Garlic ( sliced in very small pieces )
• 1 Red Onion ( thinly sliced) for health benefits
• 8 Ounces Fresh Mozzarella Cheese
• 14 Ounce Can Tomato Puree
• ¼ Cup Semolina Flour
• 1 Pound Whole Wheat Pizza Dough
•  Honey mustard vinaigrette 
• 4 Ounces Arugula

Prepare your ingredients:

Preheat the oven to 500°F. Pit the olives by smashing them with the side of a knife. Peel and thinly slice the garlic. Peel the onion; thinly slice half of it and small dice the other half. Slice the mozzarella cheese.

Make the sauce:

In a medium pot, heat some olive oil on medium-high until hot. Add the diced onion and garlic; cook 1 to 2 minutes, or until softened, stirring. Add the tomato puree, and bring to a simmer. Reduce the heat to medium-low and simmer 5 minutes, or until thickened. Season with salt and pepper to taste.

Stretch the dough:

Evenly dust a large baking sheet with all of the semolina flour. Place the dough on the baking sheet and stretch it to the edges, being careful not to tear the dough.

Place the toppings on the pizza & bake:

Drizzle a little olive oil over the dough. Spoon a layer of sauce on the dough. (You may have extra sauce.) Top with the mozzarella, olives, and sliced onion. Season with pepper. Bake the pizza about 10 to 15 minutes, or until the dough is browned and cooked through.

 Just before serving, add the arugula to a large bowl, drizzle it with a little dressing, and toss to coat. (You may have extra dressing.)

 Finish the pizza and serve:

When the pizza is done, top it with the arugula salad and serve. Enjoy!

Onions have lots of great health benefit read about the health benefits of an onion