It is 6pm on a warm summer evening. You want a dinner that feels special but stays simple. This Mediterranean arugula pizza is the answer to your cravings.
It delivers a fresh, bistro-style meal in your own kitchen. You get a golden crust and melty cheese topped with crisp greens. It is the perfect balance of warm and refreshing flavors.
Why You Will Love This Recipe
This recipe is a winner because it feels high-end without the high price. You only need a few simple ingredients to create magic. It is budget-friendly and much better than delivery.
The contrast of textures makes every bite exciting. You have the crunch of the crust and the creaminess of mozzarella. The peppery arugula adds a bright pop of color. It is a crowd-pleasing meal that looks beautiful on the table.
How It Comes Together
Making this pizza is incredibly easy for beginners. You simply stretch the dough and add your base toppings. The real secret is adding the fresh salad after baking. This keeps the greens crisp and vibrant instead of wilted. You can master this technique on your very first try.
Ingredients You Will Need
Most of these items are likely in your kitchen right now. Use fresh seasonal produce for the best possible flavor.
- 1 ball of pizza dough (250g)
- 1/4 cup tomato pizza sauce
- 4 ounces fresh mozzarella cheese, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 cup shaved parmesan cheese
- 1/2 teaspoon dried oregano
- 1 pinch sea salt
- 1 pinch cracked black pepper
Step-by-Step Directions
- Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Roll or stretch the pizza dough on a floured surface into a 12-inch circle.
- Spread the pizza sauce evenly over the dough, leaving a 1-inch border.
- Distribute the fresh mozzarella slices and dried oregano over the sauce.
- Transfer the pizza to the oven and bake for 10 to 12 minutes.
- Bake until the crust is golden brown and the cheese is bubbling.
- Toss arugula and cherry tomatoes with olive oil, salt, and pepper.
- Remove the pizza from the oven and allow to rest for 2 minutes.
- Distribute the arugula and tomato mixture evenly over the hot pizza.
- Top with shaved parmesan cheese and drizzle with balsamic glaze before serving.
Best Ways to Enjoy It
Serve this pizza warm while the crust is still perfectly crunchy. It pairs beautifully with a glass of chilled white wine. For a full feast, add a side of marinated olives. Set the table outdoors and enjoy the summer breeze while you eat.
Storage & Reheating
Store any leftover slices in an airtight container in the fridge. They will stay fresh for up to two days. To reheat, use a hot skillet or toaster oven. This helps the crust regain its original crunch. Avoid the microwave to prevent the dough from getting soft. Add a fresh handful of arugula after reheating for the best taste.
Recipe Tips for Success
- Don’t skip preheating your baking sheet for a crispier bottom.
- Let your dough sit at room temperature for easier stretching.
- Avoid over-saucing the dough to prevent a soggy center.
- Toss the arugula and tomatoes just before the pizza finishes baking.
- Use a high-quality balsamic glaze for a rich and sweet finish.
- For a special touch, add a few fresh basil leaves.
- Make sure to halve the tomatoes so they are easy to eat.
Ways to Switch It Up
- Swap mozzarella for goat cheese for a tangy flavor profile.
- Add sliced red onions for an extra bit of crunch.
- Use a gluten-free pizza crust to meet dietary needs.
- In summer, add a few fresh peach slices for sweetness.
- Sprinkle red pepper flakes on top for a spicy kick.
Quick Answers
Can I use store-bought dough?
Yes, store-bought dough works perfectly for this recipe. It saves time and still tastes wonderful. Just ensure it is at room temperature before you start stretching.
How do I prevent a soggy crust?
High heat is the secret to a perfectly crisp crust. Make sure your oven is fully preheated to 475°F. Using a pizza stone also helps absorb excess moisture.
Is the balsamic glaze necessary?
The glaze adds a vital touch of sweetness and acidity. It balances the peppery arugula and savory cheese. If you lack glaze, a tiny drizzle of honey works too.
I hope this fresh Mediterranean arugula pizza brings joy to your table. It is the perfect way to celebrate a beautiful summer evening. Give it a try and enjoy every golden bite.
— Lidia
Mediterranean Arugula & Cherry Tomato Pizza
Ingredients
- 1 ball of pizza dough (250g)
- 1/4 cup tomato pizza sauce
- 4 ounces fresh mozzarella cheese, sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze
- 1/4 cup shaved parmesan cheese
- 1/2 teaspoon dried oregano
- 1 pinch sea salt
- 1 pinch cracked black pepper
Instructions
- Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Roll or stretch the pizza dough on a floured surface into a 12-inch circle.
- Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
- Distribute the fresh mozzarella slices and dried oregano over the sauce.
- Transfer the pizza to the preheated oven and bake for 10 to 12 minutes until the crust is golden brown and the cheese is bubbling.
- While the pizza bakes, toss the arugula and halved cherry tomatoes in a bowl with olive oil, salt, and pepper.
- Remove the pizza from the oven and allow to rest for 2 minutes.
- Distribute the arugula and tomato mixture evenly over the hot pizza.
- Top with shaved parmesan cheese and drizzle with balsamic glaze before slicing and serving.
