This arugula pizza recipe is the best way to eat your veggies—on top of a cheesy slice of white pizza! Arugula salad tossed in lemon juice, olive oil, and flaky salt, is piled high on crispy crust brushed with garlic-spiked oil and coated in melted mozzarella and fontina cheeses. It’s a vegetarian, fresh-tasting option for pizza night, especially during arugula season in the spring and summer.
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Lizzie’s Notes
When I worked as a waitress during graduate school, I almost always ordered the restaurant’s arugula pizza as my post-shift dinner. It was interesting, filling, and colorful, and I still sometimes crave it to this day!
That’s why I decided to develop my very own version for the Veg World. It’s similar to the one I enjoyed over a decade ago but tastes even fresher and more homemade.
This recipe is a fun way to eat more greens without resorting to a salad! The arugula adds a peppery kick that pairs really well with the garlic olive oil base and white cheeses. Run, don’t walk, to make this one ASAP!
Ingredients and Substitutions
- Pizza dough: Use your favorite homemade recipe or a store-bought option. I love using Trader Joe’s refrigerated pizza dough. It’s delicious and saves a lot of time! You definitely want to follow the instructions to let it come to room temperature before using.
- Extra virgin olive oil: Some of my favorite brands include Partanna and Zoe.
- Garlic: Fresh garlic is my preferred version for arugula pizza. You can sub garlic powder or dried minced garlic (about ½ to 1 teaspoon) if needed.
- Thyme: Sub rosemary or parsley if that’s what you have. Basil would also be good!
- Fontina and mozzarella cheeses: These are fabulous together and melt well. You can mix up the cheeses and swap in goat, ricotta, or gruyere cheese if you don’t have these varieties on hand, but keep in mind that the flavor will change. Purchase cheeses labeled as vegetarian if you need the pizza to be strictly vegetarian.
- Baby arugula: Baby works best, but you can sub regular arugula. You may want to chop it up a bit.
- Lemon: A must! Sub balsamic or white balsamic vinegar if you don’t have lemon juice.
- Sea salt flakes: I love Maldon brand. These help bring out the peppery flavor of the arugula.
- Parmesan: I like to sprinkle some shredded parm before serving, but this is optional.
Instructions
The full recipe card for arugula pizza is at the bottom of the post. Here’s a preview of the instructions with photos to guide you.
On a floured surface, push/pull/roll the dough with your hands to form it into a 12- to 14-inch circle.
Transfer the dough to a large baking sheet. Brush with the olive oil, garlic, and thyme mixture.
Sprinkle the mozzarella and fontina on top.
Bake until the cheese is melted and the crust is browned to your liking.
Toss the arugula in olive oil and lemon juice.
Top the pizza with the arugula.
Storage and Reheating
Arugula pizza is best enjoyed right away to prevent the dressed greens on top from getting soggy. If you anticipate having leftovers, consider dressing just enough arugula to put on the pieces you are going to eat. Save the rest of the slices without arugula in an airtight container in the fridge for 3 to 4 days. Reheat in the oven at 250 degrees F/120 degrees C for 6 to 8 minutes until warm. Dress the arugula and place on top of the pizza before serving.
More Pizza Recipes
Love this white pizza with arugula? Check out these other vegetarian pizza options while you’re here.
- Homemade White Pizza with Broccoli
- Potato Leek Pizza on Pita
- BBQ Pineapple Jalapeno Pizza on Pita
- Asparagus and Mushroom Naan Bread Pizza
- Mini Eggplant Pizza Bites
- Zucchini Pizza Boats (with Topping Ideas!)
You may also enjoy the Simple Spinach Arugula Salad.
📖 Recipe
White Arugula Pizza
Ingredients
Pizza
- 1 pound pizza dough - homemade or store-bought
- 2 tablespoons extra virgin olive oil
- 1 clove garlic - minced
- 1 teaspoon fresh thyme leaves
- Pinch sea salt flakes
- 3 ounces shredded mozzarella - about 1 cup
- 2.5 ounces fontina cheese - freshly grated, about 1 cup
Arugula topping
- 4 cups baby arugula - loosely packed
- 2 teaspoons extra virgin olive oil
- 2 tablespoons lemon juice - from ½ large lemon
- Pinch sea salt flakes - more to taste
- 2 tablespoons shredded parmesan cheese - optional
Instructions
- Let the pizza dough come to room temperature while you prepare the other ingredients. If using store-bought pizza dough, follow the recommendations on the package for the amount of time to leave it out.
- Preheat the oven to 450℉/230℃. Brush a large baking sheet lightly with olive oil and set aside.
- On a floured surface, push/roll out the dough into a 12- to 14-inch circle that's about ½-inch thick. I find it helpful to hold the dough in my hands and move my fingers around the crust as it hangs to speed up the process.
- Transfer the dough to the prepared baking sheet.
- In a small bowl, combine the olive oil, minced garlic, thyme leaves, and pinch of salt. Brush this mixture over the dough. Sprinkle the dough with the shredded mozzarella and fontina cheeses.
- Bake for 8 to 12 minutes until the cheese is melted and the crust is browned to your liking. I like crispy crust, so I left mine in for the full 12 minutes, but you may prefer to remove it earlier.
- While the pizza cools, add the baby arugula to a mixing bowl and toss with the olive oil, lemon juice, and sea salt flakes.
- Top the pizza with the arugula salad. Sprinkle with shredded parmesan if desired. Slice into pieces of your desired shape and size. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Ingredient notes: I love to use Trader Joe’s refrigerated pizza dough to save time. It tastes delicious! Just be sure to let it come to room temperature first. If you need the pizza to be strictly vegetarian, choose cheeses that are labeled as such. If you don’t have lemon juice, sub balsamic vinegar. For some added heat, mix a pinch of red pepper flakes into the olive oil mixture you spread on the dough.
- Storage and reheating: If you think you will have leftovers, only prepare arugula for the number of pieces you plan to eat. Keep the remaining slices in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven at 250 degrees F/120 degrees C for about 6 to 8 minutes. Prepare the arugula topping just before serving.
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