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Arugula Tomato Cheese Pizza Recipe
Ash Tyrrell

Arugula Tomato Cheese Pizza Recipe

I can’t wait to tell you about this Arugula Tomato Cheese Pizza recipe! The first time I made it, I was amazed at how the crisp crust paired so perfectly with the peppery arugula, sweet cherry tomatoes, and gooey cheese.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • Pizza dough 1 lb: Whether homemade or store-bought, aim for a dough that yields a crispy yet soft crust.
  • Tomato sauce ½ cup: The foundation of every great pizza! Choose a high-quality marinara for the best flavor.
  • Mozzarella cheese 1 ½ cups, shredded: Ensures every slice has that stretchy, gooey cheese pull!
  • Cherry tomatoes 1 cup, halved: Sweet and juicy, these add a fresh pop of flavor.
  • Fresh arugula 2 cups: The peppery greens create that gourmet feel.
  • Parmesan cheese ¼ cup, grated: Adds salty, nutty depth to the toppings.
  • Olive oil 2 tbsp: Drizzle over the pizza for enhanced richness.
  • Salt and pepper to taste: A sprinkle brings everything together.
  • Red pepper flakes optional: For a spicy kick to your pizza.

Method
 

  1. Start by preheating your oven to 475°F (245°C). On a lightly floured surface, roll out your pizza dough into a 12-inch circle or your preferred thickness. I love a medium crust that’s soft inside with crisp edges. Transfer the dough to a parchment-lined baking sheet or pizza stone.
  2. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese generously over the sauce. Scatter the halved cherry tomatoes evenly, making sure there’s plenty on every slice. Season with salt, pepper, and red pepper flakes (if desired), then drizzle with olive oil for extra flavor.
  3. Place the pizza in your preheated oven and bake for 12–15 minutes. Keep a close eye on it around the 10-minute mark! You want the cheese to melt and bubble, and the crust to turn beautifully golden brown. The aroma at this point is pure heaven.
  4. Once you’ve taken the pizza out of the oven, top it with fresh arugula, letting the residual heat slightly wilt the greens. Sprinkle grated Parmesan over the top, and finish with one last drizzle of olive oil. This final touch adds a burst of freshness that takes your pizza to the next level!
  5. Slice the pizza into wedges and serve it piping hot. It’s the perfect balance of cheesy, savory, and peppery flavors in every bite.

Notes

  • Room Temperature Dough: Warm dough is easier to roll out, so take it out of the fridge 30 minutes beforehand.
  • Prevent a Soggy Crust: If your cherry tomatoes are extra juicy, pat them dry before adding to the pizza.
  • Try Different Cheese Mixes: I’ve found that mixing mozzarella with provolone or fontina adds even more flavor.
  • Use a Pizza Stone: It helps evenly cook the crust, giving you that perfect crispness