Salad + Pizza

It’s been a great week for us.  We spent 4 days in Montego Bay, Jamaica shooting a fabulous wedding and relaxing in a gorgeous resort.  Yeah, I know, it sucks to be us.  I really loved the laid back vibe of Montego Bay… just fruity drinks, tropical fare and the smell of ganja in the air.  Yeah mon.

So this post has nothing to do with Jamaica… it’s just a healthy version of pizza.  Well, healthier version.  It’s exactly what I wanted to eat after I’ve been gorging myself on an island.

pizza, arugula, home-made

pizza, arugula, home-made

pizza, arugula, home-made

pizza, arugula, home-made

Arugula Pizza Recipe

1 tsp cornmeal
1 recipe of your favorite pizza dough
1 c tomato or pizza sauce
8 oz fresh mozzarella, cut in small pieces
2 tbsp fresh basil, chopped
4 cups arugula
2 tsp olive oil
1 garlic clove, minced
salt
pepper
shaved parmesan

1. Preheat oven with the pizza stone to 500 degrees for at least 20 minutes.  Sprinkle the top of your pizza peel with a little cornmeal.

2. Roll out the pizza dough and place on your pizza peel.  If you can toss it, then by all means do so.  My pizza tossing occasionally ends up with dough on the floor.  I find it easier to roll and stretch the dough to get it into a roundish shape.

3. Spread enough tomato sauce on the pizza to make a thin layer.  Scatter the fresh mozzarella on top.

4. Using a quick motion, transfer the pizza from the peel to the stone.  Bake for 5-8 minutes, until golden brown.

5. Mix the arugula, olive oil and garlic in a bowl. Season with salt and pepper.

6. Remove the pizza from the oven and top with the arugula salad.  Sprinkle with shaved parmesan.  Cut and serve.

Note: I bought fresh pizza dough from Whole Foods.  It’s very easy to make your own, but you just need to plan for rising time… which I didn’t have.

Note 2: Next time, I will split the dough into two… the pizza was a bit thick for my liking.

Note 3: If you don’t have a pizza peel and stone, you can just use a pizza pan… but probably won’t get that great browning on the bottom.

 

7 Comments

  • Alicia 2 YEARS AGO

    I love arugula pizza!!!! That peppery flavor is so addictive. Did you top yours with shaved parm? Nom nom!
    Love the site redo!

    • Candace 2 YEARS AGO

      Thanks Alicia! Finally getting off my butt and blogging again. I totally forgot about the parm. Added it to the recipe! :)

  • Stephan 2 YEARS AGO

    We need to re-make this pizza ASAP!

  • Renzo 2 YEARS AGO

    Now I’m hungry! :0

  • Stella 2 YEARS AGO

    Please make this tomorrow :). I still haven’t tested it so I don’t know if it’s good or not. Sushi asked me to ask you.

  • fabio 2 YEARS AGO

    Actually being Italian, I have to add that I can confirm after arugola salad you have to add the prosciutto di parma, at the end when the Pizza is ready, cold on the top.
    The same is valid for the salad tooi n most cases, but some Pizzeria uses to leave it on while the pizza is baking… CANDACE did you work at Four Seasons or something similar before?

    • Candace 2 YEARS AGO

      Fabio, yes! I used to work at the Four Seasons in Houston… many years ago! As for the prosciutto, we don’t eat meat anymore. :)

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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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