White Arugula Pizza

Slice of white pizza topped with arugula pizza next to other pieces and a lemon.

This fresh vegetarian pizza recipe features lemony arugula piled high on cheesy white pizza made with a base of olive oil and garlic. It's easy to make and an incredibly delicious way to enjoy salad pizza!

Course Appetizer, Dinner, Main Course, Side Dish

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings slices

Calories 255kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.

Nutrition