Arugula Pizza

Arugula Pizza was love at first bite! The creamy alfredo sauce, garlic and rosemary are simply divine topped with fresh peppery raw arugula salad, with balsamic and shaved Parmesan cheese!

This post contains affiliate links. I originally published this recipe on April 15th, 2015. I have updated the recipe and content to share it with you again today.

Ingredient Notes For This Recipe

• Pizza Dough: You can make your own homemade pizza dough if you have the time, but if not there are great store-bought pizza crusts and doughs available. My favorite white flour pizza dough from scratch takes a while, or you can use homemade wheat pizza dough. Or just purchase it like I did today and this dinner can be on the table in less than 30 mins. If you have time, let the dough come to room temperature for 30 minutes to an hour to let the dough relax.
• Alfredo Sauce: My favorite that I have tried is Rao’s. I like the slightly yeasty taste of the sauce with the cheese and arugula. I like their regular Alfredo sauce- not the garlic. rust me, the raw garlic in the dressing is plenty! Find shelf-stable alfredo with other cream-based pasta sauces in most grocery stores or look for refrigerated alfredo sauce with refrigerated pesto and pizza dough in the deli department.
• Rosemary: This gives the purchased sauce a little ooomf that makes it a little special. You only need a little bit, as rosemary is a strong herb. Fresh oregano (or dried) are good alternatives. You can use a little more fresh oregano- go up to 1 teaspoon.
• Fontina Cheese: I have made this pizza with different cheeses over the years: from smoked mozzarella or smoked gouda to freshly shredded mozzarella. But my favorite is Fintina cheese. It is not only a great melting cheese, but it has a slight nuttiness to it that is so good with the nutty flavor of arugula. They’re a match made in heaven!
• Raw Arugula: You’ll need about 3 cups of loosely packed fresh raw arugula for the topping. Wash it and spin it dry. Arugula is sometimes called rocket or roquette.
• For the Dressing: The dressing for the arugula is made with a simple combination of raw garlic mashed into a paste with kosher salt. Then it is simply whisked with a tiny bit of balsamic vinegar and olive oil. While the arugula pizzas I ate in Italy did not include a dressing, I find that without a tomato sauce or marinara to provide any acidity, I find that the tangyness of the balsamic dressing helps to balance the creamy white sauce.
• Parmesan Cheese and Pepper: To finish off the pizza, I add on shaved Parmesan cheese and a little black pepper.

If you think of it, pull the dough out of the fridge 1 hour before rolling it out so that it has time to warm up and relax. It will stretch out much easier!

How to Make Arugula Pizza

Tip: Set your oven rack in the center of the oven. Preheat it to 450 degrees F. If using a pizza stone, make sure to heat it up for at least a half hour before baking your pizza.

Step 1: Shape the Pizza Dough

I have found that with relaxed dough the easiest way to shape it, without deflating the crust along the edges, is to work it by hand on a lightly floured surface.

Dip your hands in a little all-purpose flour and you can pick up the dough and let it drape over your knuckles, working quickly, as you turn the dough it will stretch into a wider and wider circle. I like to pinch along the edges too to keep the center from getting too thing.

You can also lay it on the greased pizza pan and press it out toward the edges (like I am doing in the picture) which is a little slower, but it won’t be as likely to rip in the center.

If you are not comfortable with working it by hand, you can always roll it out with a rolling pin on a slightly floured surface. Then transfer it to parchment or your pizza pan.

Step 2: Add Sauce And Cheese

Spread the alfredo sauce over the pizza dough, leaving a 1/2-inch or so edge along the crust. Sprinkle rosemary over the pizza and top with the shredded cheese (Fontina.)

Transfer the pizza to the preheated oven to bake. If it is on parchment, you can slide it onto the oven rack using a flat (rimless) cookie sheet or pizza peel. Or you can slide the pizza directly onto the pizza stone if you are using that. Bake the pizza until the edges are puffed and browned and the cheese and sauce are golden. This will take about 8 to 12 minutes.

Step 3: Make Arugula Salad

While the pizza is baking, make the dressing and salad.

Chop the garlic, and then sprinkle it with a little salt. Using the side of your knife, mash the garlic into a paste with the salt. (Photo 3a)Scrape it up and place it in a mixing bowl.

Add the balsamic vinegar and olive oil to the bowl and whisk until it is combined.(Photo 3b)

Just before topping the pizza, add the arugula to the dressing and toss it to coat.(Photo 3c)

Step 4: Top Pizza with Arugula

The key to arugula pizza is to wait until you are ready to serve to add the arugula mixture on top. You don’t want it to wilt too much. Of course, it will wilt some, but if you can time it well, try to minimize that by adding the salad on top at the last minute.

FAQs and Expert Tips

More Homemade Pizza Recipes:

20-Minute Zucchini Ribbon Pita Pizzas

Pizza with Roasted Grapes and Rosemary

5-Ingredient Grilled Pesto Pizza

Asparagus Prosciutto Pizza

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Happy Cooking! ~Katie

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