Arugula Sun Dried Tomato Pizza Recipes

WALNUT, ARUGULA AND SUN-DRIED TOMATO PESTO

Walnut, Arugula and Sun-dried Tomato Pesto image

Brighten up a peppery arugula-walnut pesto with bits of tangy sun-dried tomato.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 9

Ingredients

1/3 cup lightly toasted walnuts
3 cups loosely packed arugula
1/2 teaspoon chopped garlic
1/2 teaspoon orange zest
1/2 teaspoon chopped fresh thyme
Kosher salt
1/2 cup coarsely grated Grana Padano
1/2 cup extra-virgin olive oil
1/4 cup chopped sun-dried tomatoes

Steps:

Put the walnuts in a food processor and pulse until finely ground. Add the arugula, garlic, orange zest, thyme and 1/4 teaspoon salt and pulse until finely chopped.
Add the Grana Padano and pulse to combine. With the motor running, slowly pour in the oil and process until combined.
Transfer to a bowl and stir in the sun-dried tomatoes.

PASTA SALAD WITH ARUGULA AND SUN-DRIED TOMATOES

Pasta Salad with Arugula and Sun-Dried Tomatoes image

My family loves pasta salad during the hot summer months. It's a fresh twist on a penne pasta salad. You can substitute gluten-free pasta, if needed. The flavor is tangy and fresh. My husband, James, made this for our Mother's Day brunch as a side dish but you can add grilled chicken and enjoy it as your main course.

Provided by Food Network

Categories side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry and minced
2 tablespoons minced red onion
3 tablespoons red wine vinegar
Fine salt and freshly ground black pepper
12 ounces penne pasta
2 cups lightly packed arugula, torn
1 tablespoon minced fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 small cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1 ounce grated provolone cheese (about 1/3 cup grated on the small holes of a box grater)

Steps:

Toss the sun-dried tomatoes, onion, 1 tablespoon of the vinegar and 1/4 teaspoon salt together in a large bowl, then set aside.
Bring 4 quarts water to a boil in a large Dutch oven or large pot. Stir in 1 teaspoon salt and the pasta and cook until the pasta is al dente. Drain the pasta and rinse under cold water until cool. Drain the pasta well and transfer to the large bowl. Add the arugula and parsley and toss to combine.
Whisk the remaining 2 tablespoons vinegar, the oil, mustard, garlic and red pepper flakes together in a small bowl. Add to the pasta and toss until combined. Stir in the provolone and season with salt and black pepper.

ARUGULA & MUSHROOM BREAKFAST PIZZA

Arugula & Mushroom Breakfast Pizza image

It's a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. You can also make and freeze it before you add the eggs, then finish baking another day. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 prebaked 12-inch thin whole wheat pizza crust
3/4 cup reduced-fat ricotta cheese
1 teaspoon garlic powder
1 teaspoon paprika, divided
1 cup sliced baby portobello mushrooms
1/2 cup julienned soft sun-dried tomatoes (not packed in oil)
3 cups fresh arugula or baby spinach
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
6 large eggs

Steps:

Preheat oven to 450°. Place crust on a pizza pan. Spread with ricotta cheese; sprinkle with garlic powder and 1/2 teaspoon paprika. Top with mushrooms and tomatoes., With clean hands, massage arugula with vinegar, oil and 1/8 teaspoon each salt and pepper until softened; arrange over pizza., Using a spoon, make 6 indentations in arugula; carefully break an egg into each. Sprinkle with the remaining paprika, salt and pepper. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.

Nutrition Facts : Calories 299 calories, Fat 13g fat (4g saturated fat), Cholesterol 194mg cholesterol, Sodium 464mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges

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

Ingredients

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.

INDIVIDUAL PIZZA WITH ARUGULA AND TOMATOES

Individual Pizza with Arugula and Tomatoes image

Top homemade pizza with healthy arugula and tomatoes for a fun, family-friendly meal from "Everyday Food: Fresh Flavor Fast."Also try:Roasted Root-Vegetable Pizza

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 8

Ingredients

1 pound Quick Basic Pizza Dough, or store bought pizza dough, fresh or frozen (thawed)
Olive oil
1 cup grape or cherry tomatoes
Coarse salt and freshly ground pepper
1/4 teaspoon crushed red-pepper flakes
3 cups baby arugula (2 ounces)
3 ounces Pecorino Romano cheese, shaved
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide dough into four equal pieces. Using your hands, stretch each piece into a 5-inch disk.
Brush two rimless baking sheets with oil. Place disks of dough on baking sheets; brush dough lightly with oil. Using your hands, crush tomatoes in a bowl; season with salt and pepper. Spread tomatoes on dough; sprinkle with red-pepper flakes. Bake, rotating sheets from top to bottom and front to back halfway through, until crusts are golden, 18 to 20 minutes.
Toss arugula with cheese; divide among pizzas. Drizzle with vinegar and oil.

PENNE WITH SUN-DRIED TOMATOES AND ARUGULA

Penne with Sun-Dried Tomatoes and Arugula image

Provided by Gina Marie Miraglia Eriquez

Categories Milk/Cream Pasta Tomato Picnic Quick & Easy Dinner Arugula Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 10

Ingredients

1/4 pound thinly sliced pancetta, finely chopped
1 tablespoon olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
2/3 cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
5 ounces baby arugula (8 cups), coarsely chopped
1 pound penne rigate
1/2 cup grated parmesan plus additional for serving
1/4 cup chopped basil or flat-leaf parsley

Steps:

Cook pancetta in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes. Transfer pancetta with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add onion, garlic, and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes. Stir in cream, sun-dried tomatoes, and pancetta and simmer until slightly thickened, 2 to 3 minutes. Remove from heat, then add arugula and stir until just wilted, about 1 minute.
Meanwhile, cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 1 cup cooking water, then drain pasta.
Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in basil.

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2011-03-16 Cut the ball into 8 equal-size pieces. Knead each piece into a ball and then flatten into disks. Cover with plastic wrap and let the dough rest for …
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In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar, and yeast at medium speed.
At low speed, stir in half of the warm water, the olive oil, and the salt, then add the remaining water and mix until a ball forms.
Mix the dough for 2 minutes at low speed, 2 minutes at medium speed and 2 final minutes at low speed.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place until the dough has doubled in bulk, about 1 1/2 hours.

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In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar and yeast at medium speed. At low speed, stir in half of the warm water, the olive oil and the salt, then add the remaining water and mix until a ball forms. Mix the dough for 2 minutes at low speed, 2 minutes at medium speed and 2 final minutes at low speed. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until the dough has doubled in bulk, about 1 1/2 hours.
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Punch down the dough and scrape it onto a floured work surface. Form the dough into a ball. Cut the ball into 8 equal-size pieces. Knead each piece into a ball and then flatten into disks. Cover with plastic wrap and let the dough rest for about 20 minutes.
Put the sun-dried tomatoes in a small saucepan and cover with water. Cover and simmer over low heat until very soft, about 5 minutes. Drain and coarsely chop the tomatoes. In a mini food processor, puree the chopped garlic with the olive oil.

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Make the dough the day before so that it has time to really rise and develop flavor. Set up a stand mixer with a dough hook All-Purpose Flour (1.25 pound) the Water (1 1/2 cup) and Active Dry Yeast (1 packet) in its bowl.
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2019-10-17 Step 1. In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar and yeast at medium speed. At low speed, stir in half of the warm water, the olive oil …
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5/5
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Total Time 2 hrs 30 mins

In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar and yeast at medium speed. At low speed, stir in half of the warm water, the olive oil and the salt, then add the remaining water and mix until a ball forms. Mix the dough for 2 minutes at low speed, 2 minutes at medium speed and 2 final minutes at low speed. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until the dough has doubled in bulk, about 1 1/2 hours.
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