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topping the pizza with the arugula salad

Arugula Pizza Recipe


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5 from 4 reviews

  • Author: Katie Webster
  • Total Time: 25 minutes
  • Yield: 5 servings 1x

Description

This Arugula pizza is made with a thin layer of alfredo cream sauce and melted fontina cheese with a little sprinkle of fresh rosemary. Once the pizza is baked it is topped with a refreshing raw salad of arugula tossed with a simple balsamic garlic dressing. It is like a salad on top of a pizza!


Ingredients

Units Scale
  • 16 to 20 ounce ball pizza dough
  • 1/2 to 1/3 cup alfredo sauce
  • 1/2 teaspoon chopped rosemary
  • 5 ounces shredded Fontina cheese
  • 1 small clove garlic, finely chopped
  • 1/8 teaspoon coarse kosher salt (or to taste)
  • 3 cups fresh baby arugula
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon balsamic vinegar or red wine vinegar
  • 1/8 cup shaved Parmesan cheese
  • Freshly ground pepper to serve

Instructions

  1. Arrange oven rack in the center of the oven. Preheat oven to 450 degrees F.
  2. Lay a large sheet of parchment paper on a rimless cookie sheet or pizza peel. Roll pizza dough out on a lightly floured surface to a 12 inch (or larger) circle or rectangle. Lay on parchment.
  3. Spread alfredo over the pizza dough. Sprinkle with rosemary. Top with cheese.
  4. Carefully slide the parchment off the cookie sheet directly onto the oven rack. If necessary pull edges of the parchment to arrange it so that it doesn’t slope on the edges. Alternatively bake the pizza on a pizza pan brushed with a little olive oil.
  5. Bake until the dough is browned, puffed and the cheese is melted and starting to brown, about 8 to 12 minutes.
  6. Meanwhile, mash garlic and salt into a paste with the side of a chef’s knife on the cutting board. Scrape the garlic paste into a medium mixing bowl. Add oil and vinegar and whisk to combine. Add arugula and toss to coat in the dressing.
  7. Remove the pizza from the oven by sliding it onto the cookie sheet (use an oven mitt or tongs to grasp hold of it.) Transfer to a cutting board.
  8. Scatter the arugula salad on top. Season with pepper and top with Parmesan. Cut into 8 pieces and serve immediately.
  9.  
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 240
  • Sugar: 1 g
  • Fat: 10 g
  • Carbohydrates: 26 g
  • Fiber: 0 g
  • Protein: 11 g
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