Is arugula good for you?

Yes! Arugula, like other leafy greens is high in Vitamin K, Potassium and Vitamin A. It is low in calories and provides dietary fiber too so it is a great low-calorie addition to pizza.

What to do with leftovers

We love leftover cold pizza. This is not a good candidate for reheating because the arugula wilts. That said, my daughter prefers hot leftover pizza so she went ahead and reheated her slice in the air fryer. She said she didn't mind the wilted arugula. Store leftover pizza on a plate covered with plastic wrap. Keep refrigerated up to two days.

You can prep ahead by shredding the Fontina and shaving the Parmesan cheese. If you like, you can also make the balsamic dressing- though it is such a small amount, a little more than a tablespoon, so you'll want to use a rubber spatula to make sure that you scrape it out of the bowl and into a jar for storage- and then scrape it back into the bowl to toss the arugula. Keep refrigerated

Can I use a pizza stone?

Yes. You can bake this arugula pizza on a pizza stone but it is important to keep in mind that pre-heating it is essential for making the crust crispy. We suggest preheating it for at least 30 minutes before adding the pizza on top.

Arugula Pizza

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

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Instructions

Arrange oven rack in the center of the oven. Preheat oven to 450 degrees F.
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.
Spread alfredo over the pizza dough. Sprinkle with rosemary. Top with cheese.
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.
Bake until the dough is browned, puffed and the cheese is melted and starting to brown, about 8 to 12 minutes.
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.
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.
Scatter the arugula salad on top. Season with pepper and top with Parmesan. Cut into 8 pieces and serve immediately.

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