Grilled Arugula Pizza with Sun Dried Tomatoes

Peppery baby greens tossed in lemon juice are a fresh final topping for this sun dried tomato arugula pizza. Grill it or bake it in the oven.

There are toppings you put on a pizza when it goes into the oven. And then there are others that are best when you add them to the finished pie. These include all things green like fresh basil and my personal favorite, arugula.

Those peppery leaves don’t quite take this arugula pizza with sun dried tomatoes into full salad pizza mode. They just layer in another something to the usual pizza components including crust, tomatoes and cheese.

For this pizza, I like to grill it. The simplest way to get restaurant quality crust at home is with the heat of the grill. Putting the dough right on the grates gives you grill marks and that nice smoky flavor.

Of course, if you don’t have a grill, you can bake this pizza in the oven.

Ingredients & Substitutions

How To Make This Arugula Pizza

1. Make the dough. In a large bowl, combine the warm water, yeast, sugar and olive oil. Let it sit for 5 minutes. Once the mixture is foamy, stir in the bread flour, wheat flour and salt creating a shaggy dough. Then put it on a lightly floured work surface and knead it until smooth. You can also do this in a stand mixer fitted with a dough hook.
2. Let the dough rise covered in an oiled bowl until it doubles in size. This will take about 2 hours.
3. Preheat the grill. You can use a gas or charcoal grill on high heat.
4. Roll out the dough into a 12-inch circle or oval. It doesn’t have to be a perfectly symmetrical shape.
5. Grill the pizza crust for a few minutes on both sides. The crust should be sturdy enough that you can use tongs to flip it.
6. Top the pizza. Spread on the tomato sauce. Top with sun dried tomatoes, sliced garlic and shredded cheese. After that, return the pizza to the grill for a few minutes to let the cheese melt.
7. Toss the arugula with lemon juice, salt and pepper.
8. Scatter the arugula across the pizza before serving.

No Grill? Make This Pizza In The Oven

If you don’t have a grill, you can make the pizza using a pizza stone. Just preheat the oven to 450 degrees F with the stone inside. Sprinkle the hot stone with cornmeal and carefully place the rolled-out dough on it. Add the all the toppings (except the arugula). Bake the pizza for 12-15 minutes, and then finish it with the arugula.

Optional Additions

• Don’t hesitate to drizzle on herby pesto!
• If you aren’t a vegetarian, you can add prosciutto. I recommend doing this with the arugula, so you are putting it on the finished pizza.

More Pizza Recipes

Grilled Mushroom Corn Pizza
Grandma Pizza
Roasted Vegetable Pizza
Roasted Cauliflower Olive Tapenade Pizza
Grilled Pizza

Grilled Sundried Tomato and Arugula Pizza

• Author: Paige Adams
• Prep Time: 2 hours 15 minutes
• Cook Time: 6-8 minutes
• Total Time: 2 hours 21-23 minutes
• Yield: 1 12-inch pizza 1x
• Category: Pizza
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

Peppery baby greens tossed in lemon juice are a fresh final topping for this sun dried tomato arugula pizza. Grill it or bake it in the oven.

Ingredients

• For dough
• 2/3 cup warm water
• 1/2 teaspoon dry active yeast
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon olive oil plus more for bowl
• 1 cup bread flour plus more for work surface
• 1/2 cup whole wheat flour
• 1/2 teaspoon kosher salt
• For pizza
• 1 cup tomato sauce
• 1 cup chopped sun dried tomatoes from a jar, oil drained
• 1 garlic clove, thinly sliced
• 1 cup shredded Italian cheese blend
• 1 cup arugula
• Juice of 1 lemon
• Pinch of kosher salt and black pepper

Instructions

1. For the dough, combine the water, yeast, sugar and olive oil in a large bowl. Let stand for 5 minutes until foamy. Stir both flours and salt into the yeast mixture until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed in the bowl of a stand mixer using a dough hook.)
2. Gather the dough into a ball, transfer to an oiled bowl and cover. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 2 hours.
3. Preheat a gas or charcoal grill on high heat.
4. On a lightly floured work surface, roll out the dough into a 12-inch diameter circle. Place the dough directly on the grates and grill for 3 minutes with the lid closed until the crust has grill marks and has puffed up. Turn over the crust and grill for an additional 2 minutes.
5. Spread the tomato sauce on the pizza leaving a 1-inch border at the edge. Scatter on the chopped sun dried tomatoes and sliced garlic. Sprinkle with cheese.
6. Continue grilling until the cheese has melted, about 2-3 minutes.
7. Toss the arugula with lemon juice, salt and pepper. Top the pizza with arugula before serving.

Notes

To bake the pizza: Preheat the oven to 450 degrees F with a pizza stone inside. Roll out the dough. Sprinkle the hot stone with cornmeal. Place the dough on the stone. Top with tomato sauce, sun dried tomatoes and cheese. Bake for 12-15 minutes. Toss the arugula with lemon juice, salt and pepper and sprinkle it on the cooked pizza.

• Author: Paige Adams
• Prep Time: 2 hours 15 minutes
• Cook Time: 6-8 minutes
• Total Time: 2 hours 21-23 minutes
• Yield: 1 12-inch pizza 1x
• Category: Pizza
• Method: Grilling
• Cuisine: Italian
• Diet: Vegetarian

Keywords: arugula pizza, sun dried tomato pizza