Healthy Pizza Recipes With Arugula

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.

I have yet to meet a pizza I didn’t like! From pizzeria standards like Greek Pizza to more far-out gourmet combinations like Roasted Cranberry and Chevre Flatbread Pizza or White Pizza with Potatoes. I love them all! But arugula pizza holds a special place in my heart.

How To Make Healthy Pizza

When I first laid eyes on an arugula pizza, while out to eat with my Italian language buddy for the semester that I was studying in Florence, I instantly fell in love. Arugula Pizzas combined two of my favorite things: pizza and salad. That’s because Italian arugula pizza is like a pizza with a salad on top!

They’re like the OG Pizzalad (or Pizz’alad) that everyone suddenly went crazy over a few years ago. Yeah, well, silly us, Italians have been eating salad on their pizzas forever!

My easy version of this homemade pizza is made with store-bought pizza dough and purchased alfredo sauce as a shortcut so that it can come together in under 30 minutes. I amped up the flavor with chopped fresh rosemary and I added on creamy Fontina cheese- one of my favorite melting cheeses!

Arugula And Veggie Pizza

While the pizza is baking- and that sauce and cheese are melting into a gloriously creamy base. I whipped up a simple yet boldly flavored raw arugula salad to top off the pizza.

The salad is dressed with raw garlic, balsamic and olive oil which compliments the nutty peppery arugula perfectly. I finish it all off with a little shaved Parmeiganno Regianno. The salty parmesan, bright and crunchy greens and creamy sauce are simply amazing!

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!

Pizza On The Grill With Cherry Tomatoes, Mozzarella And Arugula Recipe

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.

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.

Vegan Bruschetta And Arugula Flatbread Pizza With A Balsamic Glaze

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.

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.)

Quick And Healthy Pesto And Goat Cheese Pita Pizza (no Prep Required)

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.

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.

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.

Whole Wheat Tortilla Pizzas With Arugula + Prosciutto

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.

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

Arugula Prosciutto Pizza With Balsamic Glaze

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.

Normally I always suggest a salad as a side dish for pizza, but in the case of arugula pizza, you pretty much already have a salad on top of the pizza so here are some other ideas for what to serve with it:

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Cauliflower Pizza With Pesto, Mozzarella, Prosciutto + Arugula Recipe

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!

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.

30 Minutes or Less 45 Minutes or Less Fall Kid Friendly Main Course nut free Pizza Recipes Spring Vegetarian Recipes Weeknight winteThis easy pizza with arugula is one of my favorite pizza recipes! The crispy pizza crust is topped with tomato sauce, creamy mozzarella, fresh arugula and delicious shaved parmesan cheese.

Tomato, Mozzarella & Arugula Naan Pizza

It’s so simple yet full of flavor. Make it with either my easy no-knead pizza dough or your favorite store bought pizza dough… everyone will love it!

I would eat freshly baked homemade pizza everyday! From this artichoke pizza to this pizza with veggies, I love when the pizza topping is made with glorious vegetables like this pizza with arugula recipe.

You might be surprised, but raw arugula is a popular pizza topping in Italy, and it’s also one of our favorite ones.

Goat Cheese Pizza With Arugula And White Sauce

Its fresh tangy flavor lends lightness to the tomato sauce and rich mozzarella making a great contrast. It also makes a wonderful match with salty parmesan cheese, turning a simple pizza into a gourmet pizza!

Pizza dough: this easy no-knead pizza dough can be made in one bowl using all-purpose flour and instant yeast. Easy peasy and perfect for a light, crusty pizza with arugula. But you’re welcome to use your favorite recipe or a store-bought pizza dough instead.

Tomatoes: Use only premium quality canned tomatoes. In the recipe I cook my pizza sauce for 5 minutes, just the time to build flavor. Alternatively, use this no-cook pizza sauce, it’s super easy and equally delicious. But if you have fresh cherry tomatoes on hand, skip the garlic and add them raw as I do in this fresh tomato pizza… It works just fine and tastes great too.

Recipe: Pizza With Arugula And Goat Cheese

Mozzarella cheese: whole milk mozzarella in water is best, butdon’t overload the pizzabecause it can make the crust soggy. Alternatively, the shredded firm mozzarella that you

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