How to Make Arugula Pizza

How to Make Arugula Pizza – A healthy pizza

Arugula Pizza is one fantastic-tasting pizza. Not only is it delicious, but it is also nutritious. Arugula is healthy; see how healthy. This recipe is from Joanne Weir, one of the San Francisco Bay Area’s best chefs. If you watch KQED, you surely have seen one of her cooking shows.

Joanne Weir’s Arugula Pizza Recipe

Arugula pizza is one of our favorites. Head out to Trader Joe’s to buy Mozzarella and Fontina cheese. Trader Joe’s has the best prices on cheese.

Skip the arugula at Trader Joe’s; I am not a fan of their Arugula offerings. Arugula is sharp and spicy. We buy Earthbound Farms Organic Arugula. Lunardi’s, Whole Foods and other fine grocery stores carry this product. It is hard beat unless you grow your own.

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We always make own pizza dough. Once you get in the routine, making pizza dough is a snap. We make enough dough for two pizzas. Pizza dough will last one week the fridge, and pizza dough can be frozen. Our favorite pizza dough recipe is from Tony Gemignani.

How to make pizza dough

What you will need for the Arugula pizza

  • 3 oz of mozzarella – whole milk style grated
  • 3 oz of Fontina – grated
  • A chunk of Parmigiano Reggiano cheese
  • Two handfuls of Arugula
  • One tablespoon of lemon juice
  • Two cloves of garlic
  • Extra virgin olive oil – 4 tablespoons

Instructions for the Arugula Pizza

  • Use a garlic press on one garlic clove and add to one tablespoon of olive oil. Let it sit for 15 minutes, so the olive oil absorbs the garlic flavors.
  • Roll out the dough to ten inches
  • Slide the dough onto a pizza stone or a cast iron pan for 45 to 60 seconds and remove.*
  • Brush the dough with the garlic and olive oil mix
  • Mix the cheese and spread evenly on the dough
  • Slide the dough back onto the stone or pan
  • Mix remaining olive oil with a tablespoon of lemon juice with pressed or minced garlic. Toss with the arugula. Lightly season with salt and pepper. Do a taste test to add more salt or pepper.
  • When the pizza is done, cheese melted and crust cooked through, remove.
  • Spread out the arugula mix on the pizza dough
  • Shave the Parmigiano Reggiano cheese on top. Cut with a pizza wheel and serve.

Important pizza essentials

What wines to serve with an Arugula pizza

We are big fans of medium-bodied red wines to serve with most pizza toppings. For the Arugula pizza, try a Zinfandel. We like Carol Shelton’s Wild Thing or Pedroncelli Mother Clone.  Barbera, Sangiovese, and Grenache are other good choices of vino for a delicious arugula pizza.

Pedroncelli Dry Creek Zinfandel Mother Clone

Pedroncelli Dry Creek Zinfandel Mother Clone

* This is an optional step but it is a handy tip. Sometimes the toppings weigh so much it is difficult to slide the uncooked pizza onto a pizza stone. I have failed many times. Now, I slide the bare fresh pizza dough on the stone for less than a minute. It bakes the dough solid on the bottom and it’s much easier to slide on the stone with all the toppings.