Fresh and delicious, this warm cheesy pizza crust topped with lemony fresh arugula is to die for…. We want some right now! You won’t get a pizza like this from a pizzeria, and with a pizza crust ready, it’s quicker than delivery.
Yields topping for one 13-inch round pizza, two 9-inch round pizzas, or a 10 x 13-inch rectangular pizza
Prep time, with crust ready: 10 minutes
Baking time: 10 to 15 minutes
Pizza Crust (or gluten-free crust)
1 cup grated mozzarella cheese
⅓ cup grated Parmesan cheese
2 tablespoons olive oil
4 ounces baby arugula (about 4 loose cups)
1 tablespoon fresh lemon juice
Preheat the oven to 450°F, or for a gluten-free crust, to 425°F. To shape and prebake a gluten-free crust, follow the instructions in the pizza dough recipe.
Sprinkle the crust with the mozzarella and Parmesan and drizzle 1 tablespoon of the olive oil across the top. Bake for 10 to 15 minutes until the crust edge is golden brown and firm and the cheese is bubbling. Meanwhile, toss the arugula with the remaining 1 tablespoon olive oil and the lemon juice.
Spread the dressed arugula on the cooked pizza crust. Some of us put the arugula-topped pizza back in the oven for just a minute, to wilt the arugula, but many others of us like the arugula less wilted, so we serve the pizza as soon as it’s topped with the arugula.
Serve this lighter-than-usual pizza with a side of Tofu Fillets with Onion and Fresh Herb Relish.