Arugula Salad Pizza Recipes

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ULTIMATE ARUGULA PIZZA



Ultimate Arugula Pizza image

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich cheese below.

Provided by Sonja Overhiser

Categories     Main dish

Time 1h30m

Number Of Ingredients 14

375 grams (3 cups) all-purpose flour
1 tablespoon instant or active dry yeast
1 teaspoon each dried oregano and garlic powder
1 teaspoon kosher salt
264 grams (1 cup - 2 tablespoons) warm water
1 tablespoon olive oil, plus more for the sheet
1 1/4 cup pizza sauce (purchased or our favorite Easy Pizza Sauce)
1 cup (3 ounces) shredded smoked gouda cheese
1/2 cup shredded Parmesan cheese
6 ounces fresh mozzarella cheese
4 cups (3 ounces) baby arugula
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt, plus more for sprinkling
Fresh basil leaves, for garnish

Steps:

  • In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
  • Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  • Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the 13×18 sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
  • Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
  • Meanwhile, preheat oven to 500F.
  • After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
  • Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
  • In a small bowl, mix the baby arugula with the olive oil and 1/4 teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn't get all the way to the pan edges) and serve immediately.

Nutrition Facts : Calories 220 calories, Sugar 1.4 g, Sodium 295.5 mg, Fat 7.8 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 26.7 g, Fiber 1.4 g, Protein 10 g, Cholesterol 21.7 mg

WHITE PIZZAS WITH ARUGULA



White Pizzas with Arugula image

Provided by Ina Garten

Time 1h45m

Yield 6 pizzas

Number Of Ingredients 17

1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Steps:

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

ARUGULA PIZZA



Arugula Pizza image

This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it's healthy, too! This also serves 4 for a main course. -Annette Riva, Naperville, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 pieces.

Number Of Ingredients 6

1/2 cup pizza sauce
1 prebaked 12-inch pizza crust (14 ounces)
1 cup shaved Parmesan cheese
3 ounces thinly sliced prosciutto
2 cups fresh arugula
Additional fresh arugula, optional

Steps:

  • Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.

Nutrition Facts : Calories 204 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.

SHEET-PAN PIZZA WITH ASPARAGUS AND ARUGULA



Sheet-Pan Pizza With Asparagus and Arugula image

You might be tempted to call this a focaccia, not pizza, and you might be right, but it probably falls somewhere in between. Store-bought pizza dough can be a real time-saver, but if you can't find it refrigerated, you'll need to plan ahead to defrost frozen dough. Defrosting is best done for 24 hours or so in the fridge - or longer, as the dough will continue to ferment and improve in flavor after a day or two. The dough is easier to stretch if it's not ice cold, so let it come to room temperature. The pancetta can be omitted for vegetarians, but the lemony herb and arugula salad on top is not to be missed.

Provided by Susan Spungen

Categories     dinner, quick, pizza and calzones, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons olive oil
1 pound fresh or thawed frozen pizza dough, at room temperature
1/2 cup fresh ricotta (about 4 ounces)
5 ounces fresh mozzarella, sliced into 1/4-inch-thick rounds
1/2 bunch asparagus (about 1/2 pound), trimmed and cut into 5-inch pieces
1 or 2 serrano or jalapeño peppers, thinly sliced
4 thin slices pancetta (optional)
1/2 cup pitted and torn green olives, like Castelvetrano
Flaky sea salt and black pepper
1 cup loosely packed Italian parsley
1 cup loosely packed baby arugula
2 teaspoons lemon juice

Steps:

  • Heat oven to 500 degrees. Pour 3 tablespoons oil into a 9-by-13-inch rimmed baking sheet and brush to coat. (If you don't have a quarter sheet pan, you can use a larger one and aim to stretch the dough into a 9-by-13-inch rectangle.) Carefully stretch dough evenly to fill the baking sheet, avoiding creating holes or thin spots. The dough probably won't fit the baking sheet, so let it rest while you prepare the rest of the ingredients. If it still resists, layering the ingredients on top will help it keep its shape.
  • Dollop the ricotta around the dough. Tear the mozzarella into pieces and distribute evenly. Toss the asparagus with the peppers and 1 teaspoon oil; arrange randomly over the cheese. Cut the pancetta slices in half, if using, and tuck them in here and there.
  • Bake on bottom rack of oven for 15 minutes. If it seems to be darkening too quickly, lower heat to 450 degrees. Remove from oven, top with olives and return to oven for another 5 minutes until cheese is starting to brown and the crust is browned and crisp. Remove pan from the oven and immediately slide the pizza off the pan and onto a wire rack to prevent sogginess. After a few minutes, slide onto a board for serving. Season with flaky salt and pepper.
  • In a medium bowl, toss parsley and arugula with lemon juice and remaining 2 teaspoons olive oil. Season with flaky salt and pepper. Garnish pizza with salad and serve.

POTATO PIZZAS WITH ARUGULA SALAD



Potato Pizzas with Arugula Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus more for the baking sheets
1 pound prepared pizza dough
2 large red-skinned potatoes (12 ounces), very thinly sliced (we love a mandolin for this)
1/2 cup thinly sliced red onions
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1/2 cup finely grated Parmesan, plus some larger shavings for topping the pizzas
One 5-ounce container baby arugula (about 6 cups)
2 teaspoons white wine vinegar
Serving suggestion: sliced salami or prosciutto.

Steps:

  • Preheat the oven to 500 degrees F. Lightly oil 2 baking sheets.
  • Divide the dough into 4 equal pieces. Roll and stretch each portion of dough into an oval (rustic is fine) about 11 inches long by 6 inches wide. Place 2 rounds each on the prepared baking sheets.
  • Toss the potatoes, onions, garlic and thyme in a medium bowl with 2 tablespoons of the oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Divide the mixture among the 4 crusts and sprinkle with the grated cheese. Bake until the crusts are golden and crisp and the potatoes are tender, about 15 minutes.
  • Meanwhile, toss the arugula with the remaining 1 tablespoon olive oil and the vinegar. Season to taste with salt and pepper. Top the warm pizzas with the salad and some Parmesan shavings. Serve with salami and/or prosciutto to complete the meal.

SALAD PIZZA WITH WHITE BEANS AND PARMESAN



Salad Pizza With White Beans and Parmesan image

Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.

Provided by Ali Slagle

Categories     dinner, weekday, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 (15-ounce) can white beans, such as cannellini or Great Northern, rinsed
1/4 cup sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tablespoons brine
2 tablespoons extra-virgin olive oil, plus more for greasing
Kosher salt and black pepper
1 pound store-bought or homemade pizza dough, at room temperature, divided into two 8-ounce portions
1 cup freshly grated Parmesan, plus more for serving
3 to 5 ounces baby arugula

Steps:

  • Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
  • In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
  • Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
  • Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
  • Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.

ARUGULA SALAD PIZZA



Arugula Salad Pizza image

Make and share this Arugula Salad Pizza recipe from Food.com.

Provided by jrusk

Categories     Cheese

Time 17m

Yield 2 serving(s)

Number Of Ingredients 7

1 prepared pizza crust (12inches)
1/2 tablespoon olive oil
2 cups mozzarella cheese
5 cherry tomatoes or 5 grape tomatoes, sliced
1 cup arugula
1 tablespoon balsamic vinegar
salt & fresh ground pepper (to taste)

Steps:

  • Preheat oven according to pizza crust instructions.
  • Spread olive oil over crust. Top with mozzarella cheese then add tomato slices.
  • Bake pizza accordingly. Usually at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
  • When pizza is done remove from oven and spread arugula evenly on top. Turn off the oven and put the pizza back in for about 5 minutes (until the arugula is wilted).
  • Remove pizza from oven and sprinkle the balsamic vinegar evenly over the pizza. (Just enough to give the hint of flavor).
  • Top with salt and fresh ground pepper.
  • Slice and serve.

Nutrition Facts : Calories 376, Fat 28.6, SaturatedFat 15.2, Cholesterol 88.5, Sodium 707.1, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 25.5

TWO-CHEESE TORTILLA PIZZA WITH ARUGULA SALAD



Two-Cheese Tortilla Pizza with Arugula Salad image

This crisp, cheesy pizza is thin on calories but packed with flavor. Whole-wheat tortillas have fewer carbs than thick pizza crusts and get crisp in the oven. Pair with a green salad to round out the meal with vitamins and minerals.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 11

4 whole-wheat tortillas (8-inch)
3 teaspoons olive oil
2 cans (14.5 ounces each) diced tomatoes, drained
3/4 cup coarsely grated part-skim mozzarella (3 ounces)
1 small chunk Pecorino Romano (1 ounce), shaved with a vegetable peeler
1/4 cup pitted Kalamata olives, halved lengthwise
1/4 teaspoon red-pepper flakes
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
2 bunches arugula (8 ounces total), thick stems removed, washed well
1/2 cup fresh basil leaves, roughly torn

Steps:

  • Preheat oven to 450 degrees with racks in upper and lower thirds. Place tortillas on two rimmed baking sheets; brush with 1 teaspoon oil. Dividing evenly, top with tomatoes, cheeses, olives, and red-pepper flakes. Bake until crust is crisp and browned, 13 to 15 minutes, rotating sheets halfway through.
  • Meanwhile, make vinaigrette: In a medium bowl, whisk together remaining 2 teaspoons oil and vinegar; season with salt and pepper.
  • When pizzas are finished baking, toss arugula with vinaigrette. Top pizzas with basil, and cut into wedges; serve with arugula salad.

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  • Preheat the oven to 350°F (180°C). Roll out the pizza dough to fit a 14-inch pizza pan or pizza stone. Sprinkle the pan or stone with cornmeal and fit dough on top.
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2016-09-21 preheat the oven to 350°f (180°c). roll out the pizza dough to fit a 14-inch pizza pan or pizza stone. sprinkle the pan or stone with cornmeal and fit dough on top. spread the marinara sauce onto the dough and sprinkle the oregano and plant-based cheese over it. place the pan or stone in the oven and bake for 30 to 35 minutes, until the crust ...
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From spinachtiger.com


RECIPE: MARGHERITA PIZZA WITH ARUGULA & LEMON SALAD
2015-10-20 When it’s done, pull it out with the peel and transfer to a cutting board or dish. Squeeze one lemon into a bowl and mix with equal portions of olive oil. After the pizza has cooled a bit, sprinkle the top with arugula. Drizzle on the lemon/olive oil dressing and finish with parmesan cheese.
From polkadotchair.com


ROASTED GARLIC WHITE CHEESE PIZZA WITH ARUGULA SALAD
2015-03-02 Next, roll the dough out using a rolling pin. The dough should be about 1/4 in thick. Preheat the oven to 500 degrees F and line a baking sheet with parchment paper or a silpat mat. Place the rolled out dough on to the pan. Top the dough with the roasted garlic sauce. Make sure to leave 3/4 inch border for the crust.
From showmetheyummy.com


ARUGULA TOMATO CHEESE PIZZA. - HALF BAKED HARVEST
2021-07-26 Place the pizza dough on a lightly oiled sheet pan. Spread the tomatoes and pesto over the dough. Sprinkle on the shredded cheese and add the prosciutto. 4. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted.
From halfbakedharvest.com


ITALIAN ARUGULA SALAD | JOSIE + NINA
2020-07-16 Drizzle the olive oil over the greens counting to 8 as you zig zag across the bowl. Squeeze both halves of the lemon over the greens and oil. Sprinkle the zest over the lettuce. Season with salt and pepper. Gently toss the greens with tongs and taste for seasoning. Add more salt and pepper if needed.
From josieandnina.com


11 AMAZING ARUGULA RECIPES - SIDEWALK SHOES
2022-01-24 Some other favorite side salads to try are our Arugula Salad with Pears and Prosciutto, a fresh Herb Salad and Roasted Beets and Blood Orange Salad. Arugula Salad with Grapes and Sunflower Seeds. The bitterness of the arugula pairs beautifully with the sweet grapes, the sweet vinaigrette and the toasted sunflower seeds.
From sidewalkshoes.com


ARUGULA SALAD WITH SHAVED PARMESAN, LEMON & OLIVE OIL
2022-05-14 Serve the salad as a first course or with grilled steak or a thin crust pizza. What You’ll Need To Make Arugula Salad. Step-by-Step Instructions. In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the …
From onceuponachef.com


ARUGULA ON PIZZA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ARUGULA SALAD WITH BERRIES - NATASHASKITCHEN.COM
2019-04-16 5 from 17 votes. Prep Time: 10 minutes. Total Time: 10 minutes. Arugula Salad loaded with strawberries, blueberries, creamy goat cheese and drizzled with the best balsamic glaze! Author: Natasha of NatashasKitchen.com. Skill Level: Easy. Cost to Make: $8-$12. Keyword: arugula salad. Cuisine: American, Italian.
From natashaskitchen.com


MUSHROOM AND ARUGULA SALAD PIZZA RECIPE - PREVENTION
2019-12-06 Place on a cornmeal-dusted baking sheet. In a bowl, toss mushrooms, 2 Tbsp olive oil, 3 sliced scallions, and salt and pepper. Scatter on pizza dough. Bake until the crust is …
From prevention.com


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