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This 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.
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 pizza with peppers 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.
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!
Watch how to make the pizza dough
List of the ingredients
- Pizza dough
- Fresh mozzarella ball in water (or shredded firm mozzarella)
- Canned tomatoes (I used Mutti cherry tomatoes)
- Baby arugula
- Shaved Parmesan cheese
- Extra virgin olive oil
- Salt & pepper
How to make pizza with arugula
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page).
- Make the dough (follow this recipe or use your fav pizza dough).
- Cook the tomato pizza sauce: saute’ garlic in olive oil, add the canned tomatoes, salt and pepper and cook for 15-20 minutes. I used Mutti cherry tomatoes, they’re so good and convenient when tomatoes are out of season.
- When the dough is ready and bubbly, stretch it into a rectangle (approx 11 x 15 inches). And please… don’t roll it, but stretch the dough using your fingers.
- Top with diced mozzarella, season and bake until golden and crusty.
- Add the arugula, season with salt, black pepper and a generous drizzle of extra virgin olive oil. Alternatively, dress the arugula in a separate bowl, toss to combine and add it to the pizza.
- Finish with shaved parmesan cheese. Enjoy!
Arugula pizza ingredients
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.
Arugula: use fresh baby arugula, it has small tender leaves and a mild peppery flavor.
Tomatoes: both good-quality canned tomatoes and fresh cherry tomatoes are fine. In the recipe I cook my pizza sauce with minced garlic and olive oil to build flavor. But if you use 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.
Mozzarella cheese: whole milk mozzarella in water is best, but don’t overload the pizza because it can make the crust soggy. Alternatively, the shredded firm mozzarella that you find at your local store works just fine.
Parmesan: shaved parmesan and arugula is another popular combo in Italian pizzas and salads, and it tastes amazing. But make sure to use shaved parmesan, not grated! ; )
Extra virgin olive oil, salt and pepper: the seasoning and a drizzle of extra virgin olive oil is a must and make all the flavors pop in. Italians add these ingredients just before serving, but feel free to dress the arugula in a separate bowl if you wish to have it well combined with the dressing.
Is arugula good for you?
Arugula leaves, also known as rocket or roquette, are amazingly healthy and packed with antioxidants and vitamins. The good news is that arugula is part of the cruciferous family, and along with the most popular broccoli and kale, it provides specific anticancer benefits.
Well, if we have to chose between pizza topped with highly processed meat and pizza with arugula, we’d better go for the second one. It makes our pizza definitely healthier! ; )
Try arugula with other pizza recipes!
Arugula adds freshness, peppery notes and health benefits to any homemade pizza. Why don’t you add a handful of these baby greens to your pizza topping?
Here are a few of the most popular combinations you find in pizzerias all across Italy:
- Arugula and fresh tomatoes: you can add the tomatoes before baking, like in these Caprese pizza or fresh tomato pizza. Or you can add arugula, halved cherry tomatoes once the pizza is baked. This is a classic combo!
- Arugula and cheese: arugula works beautifully with white pizza baked with only mozzarella and ricotta, gorgonzola or soft creamy cheese (like the Italian stracchino or crescenza).
- Arugula and meat: Parma ham, prosciutto or bresaola (cure meat) with arugula and shaved parmesan are some of the most classic pizza toppings. But arugula pairs also very well with smoked salmon (but skip the tomato sauce here!).
More delicious pizza recipes?
- Pizza with zucchini
- Anchovy pizza
- Spinach pizza with feta and pesto
- Quick Caprese pizza
- Easy no-knead Italian focaccia
If you make this delicious pizza with arugula this weekend, or you have a question, let me know by leaving a comment. I would love to hear from you! x
Pizza with arugula.
Easy pizza dough
- 1 ½ cup + 2 Tbsps (210 grams) all-purpose flour (leveled cups, see notes), plus more flour to sprinkle
- ½ tsp Instant yeast (or dry Active yeast, see notes)
- ½ tsp fine salt
- ¾ cup (180 grams) water, lukewarm
- ¾ Tbsp olive oil
- 1 Tbsp olive oil
- 1 garlic cloves, minced
- 1 can (14oz/400 grams) tomatoes (cherry tomatoes, or whole or crushed tomatoes)
- salt and pepper, to taste
- 5oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella)
- 2 handful of baby arugula, washed
- 1 Tbsp extra virgin olive oil, to drizzle
- salt and pepper, to taste
- 3-4 Tbsp shaved parmesan
- Follow the easy no-knead pizza recipe to prepare the dough. It takes 5 minutes of prep time and 1 hour of proofing time. And while the dough is resting, make the pizza sauce.
- Add the olive oil and garlic to a sauce pot and cook over medium heat for 1 minutes or just until the garlic is fragrant.
- Add the canned tomatoes, salt and some freshly cracked pepper. Stir to combine, cover the pot and allow to simmer for 15-20 minutes. You might add a pinch of oregano or a few fresh basil leaves if you have them on hand.
- When the sauce is ready turn the heat off, taste, adjust the seasoning and set aside.
- Pizza topping
- Preheat the oven: fistly, place the oven rack or your pizza stone close to bottom heating element, and preheat the oven to 450°F/230°C. Cut a large piece of parchment paper, or line with parchment paper a large baking pan (if you don't use a pizza stone).
- Stretch the dough: place the dough onto the parchment paper, and starting from the center and gently press it out with your fingers until you get approx a 12×15 inch pizza (if you use this no-knead pizza dough, follow the steps listed in its recipe).
- Spread the pizza sauce evenly across the pizza base using the back of a spoon. You might have some tomato sauce leftovers if the pizza is not large enough. Trust your judgement and don't overload the pizza with sauce. Finally, top pizza with mozzarella and season with a bit of salt, drizzle of olive oil and a pinch of ground pepper.
- Bake: slide the pizza from the pizza peel onto the pizza stone if you use one, or place your baking sheet with pizza on the lower shelf. Bake for about 15 minutes, or until golden and crusty. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes).
- Serve: scatter the baby arugula leaves over the pizza, season with salt and freshly greound pepper (but you can dress the arugula in a separate bowl if you wish). Add plenty of shaved parmesan cheese, and serve warm!