Make every day Pizza Party Day (every third Friday in May) by picking up Pizza! Pizza! Pizza! by Sara Haas, the ultimate pizza cookbook full of fun, exciting recipes include the one below.
Lemon & Arugula Pizza
Makes: One 10-inch pizza
Shortly after I moved to Chicago, I went to a restaurant and ordered a pizza where they put a bunch of arugula on top after baking it. It blew my mind! I’m sharing my version here with you and honestly, it still blows my mind!
Ingredients
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 ball dough of your choice, at room temperature
4 ounces fresh mozzarella, sliced
⅛ teaspoon kosher salt
¼ teaspoon black pepper, divided
1 (5-ounce) package baby arugula (about 3 cups)
1 teaspoon lemon zest plus
1 tablespoon lemon juice (from 1 lemon)
1 tablespoon toasted pine nuts, optional
½ cup shaved Parmesan cheese
Directions
Place pizza stone on lowest rack in the oven or, if using a steel, place on the highest rack. Preheat oven to 500°F at least 45 minutes to 1 hour before baking.
Heat the oil in a small skillet over low heat. Add garlic and cook, stirring frequently, until fragrant, 5 minutes. Remove from heat and set aside.
Sprinkle a bit of fine cornmeal and all-purpose flour on a pizza peel or piece of parchment. Stretch out the dough and shape into a circle. Transfer to prepared peel or parchment. Spread 2 tablespoons of garlic oil over the dough, then top with sliced mozzarella. Sprinkle with salt and ⅛ teaspoon black pepper.
Bake until the cheese is melted and the crust is golden, 8–10 minutes.
Toss the arugula, lemon zest, lemon juice, remaining ⅛ teaspoon black pepper and reserved garlic oil together in a large bowl. Set aside.
Remove the pizza from the oven and transfer it to a cutting board. Cut into slices, then top with arugula mixture, pine nuts, if using, and shaved Parmesan. Enjoy immediately.
SARA HAAS, RDN, LDN is a food and nutrition expert with formal training in the culinary arts. She works as a freelance writer, recipe developer, media authority, public speaker and consultant dietitian/chef. Sara is a former culinary and nutrition instructor and served as a National Academy of Nutrition and Dietetics Media Spokesperson. Sara has been featured in Eating Well Magazine, Shape Magazine, Parents Magazine, USA Today, The Wall Street Journal, The Huffington Post, Epicurious, BabyCenter, O Magazine and Today’s Dietitian Magazine. Sara also shares her love of food and nutrition on her website, SaraHaasRDN.com, and on Instagram (@cookinRD) where she posts recipes, as well as nutrition and cooking tips. She is a co-author to Fertility Foods and the author of Pizza! Pizza! Pizza! and Taco! Taco! Taco!
