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.
This is what you need for the pizza toppings:
These are the pizza dough ingredients. You can use grocery store-bought dough for an easy shortcut.
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.
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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.
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.
Keywords: arugula pizza, sun dried tomato pizza
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