Baby greens, like arugula, top this pizza. A nice contrast to the cheesy base is the crisp, peppery taste.
Do you want to eat salad AND pizza? If you’re looking for a new pizza topping, give this Arugula Pizza a go. This is the kind of cheesy pizza you’d get in an artisan pizzeria, topped with tender baby greens. There you go; that’s seasoned baby arugula. The key to this Italian pizza presentation is contrast: peppery baby greens beside a cheesy, tomato-based pie. This sheet pan arugula pizza is to die for! You could even put it on pizza if that’s your thing.
Three things to keep in mind while making arugula pizza.
This arugula pizza recipe may serve as a starting point for creating pizzas with a variety of healthy green toppings. You may use this topping scheme with any pizza recipe, or you can try our fantastic and delicious sheet pan pizza (details below). What you need to know about arugula as a pizza topping is detailed below.
- Please only use baby arugula. The typical arugula that you get in stores is too big and peppery to operate in this context. Baby arugula, on the other hand, has a nice feathery texture and milder taste, so you should seek it out instead.
- Oil and salt should be used to season the arugula. Putting dry arugula on a pizza is a bad idea (trust us). Toss it in a dish with some olive oil and salt, and it’s ready to eat!
Arugula may be used with any kind of topping.
Arugula is versatile enough to pair with any pizza topping. We’ve included an example using our go-to flavour profile below, but the combination is universally useful.
- I recommend pizza sauce, smoked gouda, and mozzarella. Our preferred pairing with arugula is detailed in the recipe that follows. Flavorful smoked gouda cheese and our Easy Pizza Sauce standout on this pizza.
- Prepare a pizza with arugula and Prosciutto. Together, arugula and salty cured Italian ham (Prosciutto) make a delicious meal. The recipe calls for only a few pieces to be added.
- Then top it with anything else strikes your fancy! Baby greens with a little of seasoning may be enjoyed with every pizza topping you can think of, whether it be pesto, burrata, margherita, or something else entirely.
Make a pizza on a sheet pan!
This arugula pizza is a sheet pan pizza, and the recipe is included below. Our pizza is prepared differently than usual, using a sheet pan. You may read about the benefits and drawbacks of this pizza type below.
- On the plus side, it’s simple to prepare and yields a sizable casserole. There are a lot of slices in a whole sheet pan of pizza. Instead of preparing two pizzas, simply prepare one. And you can skip buying specialised tools like a pizza stone and pizza peel. It’s easy to flatten out in a baking sheet.
- It’ll take a bit longer, which is a con. It takes around 1 hour and 15 minutes to prepare this pizza, which is longer than the time it takes to make our regular cheese pizza (which takes 1 hour and less prep work). In any case, we think it’s money well spent.
Alternatively, use store-bought dough or create a regular pizza.
This arugula pizza may be prepared in the same way as a traditional pizza. Below, in the “Notes” part of the recipe, you’ll find the necessary directions. Briefly, here’s what you need to know:
- Dough: Use our recipe for Italian Pizza Dough for a delicious crust that’s perfect for a medium pizza. You may also buy pre-made dough.
- Pizza stone: An oven-heated pizza stone is essential for making the greatest handmade pizza. The doughy inside is contrasted by the crisp outside created by the greater cooking temperature. This pizza stone is the greatest one we’ve come across.
- Baking stone: The pizza is transferred to the stone using a pizza peel, which is a flat paddle. You can’t go wrong with either the Standard or Conveyor pizza peels.
Combinations for pizza with arugula
The arugula on this pizza not only adds flavour, but also helps us feel better about ourselves. The arugula elevates the dish with its fresh, spicy taste and airy texture. We still think that a few salads would be a nice addition to make it a complete supper. Here’s a pro tip: instead of making two pizzas and one salad, just prepare one pizza and two salads. Some of our most-loved pizza complements are:
- Arugula may be used in two different salads: the Easy Arugula Salad and the Goat Cheese Salad with Arugula.
- Try this Big Italian Salad or your favourite chopped salad for a taste of Italian-American cuisine.
- Try some of this delicious carrot or celery salad.
- Classic Three-Bean Salad is a great source of protein.
- Consider a delicious Classic Wedge Salad.
Recipe for arugula pizza that is…
In order to make pizza dough*
- 375 grammes (3 cups) universal flour
- Suggested Ingredients: Yeast, either active dried or instant
- One teaspoon of garlic powder and dried oregano
- a pinch of kosher salt
- 264 grammes (1 cup – 2 tablespoons) soothing liquid
- You’ll need around a tablespoon of olive oil and more for the sheet.
If you’re making an arugula pizza, of course.
- A quarter of a cup of pizza sauce (purchased or our favourite Easy Pizza Sauce)
- Shaved smoked gouda, one cup (three ounces)
- 1/2 cup of grated Parmesan
- Fresh Mozzarella Cheese, 6 ounces
- 4 cups (3 ounces) (3 ounces) tender young arugula
- 2 teaspoons of regular olive oil
- More kosher salt to taste, about a quarter teaspoon
- Basil leaves, freshly picked for decoration.
- In order to prepare the dough, you will need: Whisk together the all-purpose flour, yeast, salt, oregano, and garlic powder in a large basin. In a large bowl, combine the warm water and olive oil.
- Mix the ingredients and knead the dough for 8 minutes: The dough should be kneaded by pressing it with the palm of your hand and rolling it back into a ball many times. For the next 8 minutes, knead the dough until it’s smooth and elastic. Add a pinch of flour if the dough is too sticky to work with. You may also use a stand mixer fitted with a dough hook and set to medium-low speed to knead the dough for 8 minutes.
- The dough should be rolled out and let to rest on a sheet pan for 15 minutes: Flour your hands and carefully fold the dough under itself to form a boule (ball). Dust the boule with a little bit of flour. Then, on a floured surface, spread out the dough into a form approximating a 13×18 baking sheet. Coat the bottom and sides of a normal 13-by-18-inch sheet pan with olive oil, using 3 teaspoons. Mix in the flour and oil, then sprinkle over the dough. After 15 minutes, remove the cover and the dough will have relaxed enough to be worked with.
- Again, let the dough rest (for 45 minutes): Even out the dough’s coverage by pressing it back into the pan’s crevices. Wrap up and have a 45-minute nap.
- To prepare the oven, first set the temperature to 500 degrees Fahrenheit.
- In a pre-toppings pizza oven, bake the dough*: After resting for 45 minutes, bake the pizza dough for 6 minutes before adding the sauce and toppings.
- Proceed with the second baking with the toppings: Take the bread loaf out of the oven. Sprinkle a few pinches of kosher salt on top of the pizza sauce before adding the smoked mozzarella, fresh mozzarella (split into bits), and Parmesan cheese. The pan will be quite hot, so be careful. Put it in the oven for 6-8 minutes, or until the cheese is melted and beginning to colour.
- Dress with the arugula: Baby arugula, olive oil, and 1/4 teaspoon kosher salt should be combined in a small bowl. Teared basil leaves should be sprinkled over the pizza before the arugula is added. Slice with a knife (a pizza cutter won’t reach the corners of the pan) and serve immediately.