Whether using all-purpose flour or whole wheat, this pizza has plenty of fiber already in the greens and reds. For added protein, you can sprinkle it with Parmesan cheese and/or spoon ricotta cheese over the dough before adding the vegetables.

• Combine yeast with the warm water, sugar, and ¼ cup flour. Let sit 10 minutes. Add olive oil, cool water, salt, and ½ cup flour and combine with a wooden spoon. Add remaining flour and mix to form dough.

• Knead dough on a floured board for 5 minutes, adding flour as needed to prevent sticking. Cover the dough and let it rise in an oiled bowl for 60 minutes in a warm place. Punch down dough and roll it into a tight ball. Cover and let rise for 60 minutes.

• Meanwhile, melt the butter in a large skillet. Thinly slice the onion and cook slowly in the butter over medium-low heat until tender, about 15 minutes. Add salt and pepper.

• Quarter the radicchio, brush with olive oil, and grill 3 minutes. Remove from grill and chop coarsely.

• Preheat oven to 450°F. Roll or stretch the dough into a 12″ round on a lightly floured surface. Place the dough onto a cornmeal-dusted baking sheet and let rest 15 minutes.

• Spread the cooked onions over the dough round and arrange the grilled radicchio on top. Bake for 15 minutes, until crisp. Top with arugula and cut into wedges.

The Amazing Pizza

You can create literally hundreds of combinations to top pizza that are delicious and very, very good for you. Sneak spinach under the sauce and cheese and experiment with exotic combinations such as sliced fresh figs and goat cheese. You'll get whole grains and fiber painlessly.