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Arugula Pizza

By Lois Richwine • August 18, 2009 • Recipes, Vegetarian

This is a delicious easy recipe that is gourmet but very easy because we are using store bought pizza dough. I do enjoy making my own dough when I have time but let’s get real when I come home from work I don’t have time. Period!  Giada even uses store bought dough for some of her recipes. So let’s get started.

  • I package pizza dough (in the section of your market that has biscuits in a tube)
  • 1/4 cup of olive oil
  • 6 ounces of goat cheese
  • 6 ounces of mozzerella or fontina
  • 1 (8 oz)  package of arugula-washed and ready to go
  • 1/2 teaspoon of fennel seed
  • 1 teaspoon of ground pepper
  • corn meal

Roll out the dough according to instructions on the package and place on a cookie sheet sprinkled with corn meal. Add the olive oil all over the dough, then season the dough with fennel seed and pepper. Add the cheeses and bake.

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11 Comments

  • Reply Jesse August 20, 2009 at 8:01 am

    This was great! You know how much I love arugula and the combination of fresh arugula and goat cheese is killer.

  • Reply David Grover August 21, 2009 at 7:04 pm

    Lois, I’m particularly interested in this recipe. We have arugula in the garden & this will be a great way to utilize it. Thanks!

  • Reply Lois August 21, 2009 at 9:22 pm

    David this is an delicious way to use a lot of arugula. You can also put it under the cheese and bake it and then put it on top as a salad. Vespaio puts it under the cheese and they do most everything perfect.

  • Reply Rhonda Grover August 22, 2009 at 1:12 am

    Lois, David can’t wait to try this recipe (and I can’t wait until he tries it, too)! With the abundancy of arugula in our garden, we have made pesto; but it was a tad bitter. So this sounds like a better use; goat cheese and arugula baked together. What wine would you suggest?

  • Reply Lois August 22, 2009 at 6:19 am

    How about Cupcake Chardonnay?

  • Reply Ed Ward August 22, 2009 at 10:14 am

    Violently allergic to goat-cheese, but I see arugula strewn on top of pizzas a lot in Italian-owned Italian restaurants in Europe. It make a nice crunch. Also you can strew it on, then drizzle a little really good olive oil on top of it.

  • Reply Lois August 22, 2009 at 3:01 pm

    Yes, and you could use fontina or mozzerella cheese.

  • Reply Christina August 22, 2009 at 5:55 pm

    Fancy new website here, Lois!

  • Reply Marina M August 23, 2009 at 1:51 am

    This looks and sounds so good. I can’t wait to try it. The fennel seed is an intriguing touch.

  • Reply annette August 24, 2009 at 2:53 pm

    the photos had me before i even read the words.

  • Reply Sally Norvell August 24, 2009 at 7:19 pm

    Yum! This looks amazing. I love to put arugula on any pizza all the time. Just pile it on top of any pizza straight out of the oven, sprinkle with a little olive oil, salt & pepper. I like to smush down the arugula just a little bit so the leaves get all wilty and mix with the cheese & oil.

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A restless appetite for finding new, beautiful, fascinating things – through cooking, travel, shopping, art, music and entertaining family and friends. Read more about me.

Lois Richwine

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