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
This was great! You know how much I love arugula and the combination of fresh arugula and goat cheese is killer.
Lois, I’m particularly interested in this recipe. We have arugula in the garden & this will be a great way to utilize it. Thanks!
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.
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?
How about Cupcake Chardonnay?
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.
Yes, and you could use fontina or mozzerella cheese.
Fancy new website here, Lois!
This looks and sounds so good. I can’t wait to try it. The fennel seed is an intriguing touch.
the photos had me before i even read the words.
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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