Andrew really likes pizza with arugula on it. I’m not sure where it came from, but one week I think we had pizza with arugula on it three times. I’m not sure what it is about it, but I think the peppery taste of arugula with the sweet tomatoes and salty cheese just makes for one tasty combination.
The longest part of making this pizza is roasting the garlic which is mostly letting it roast in the oven. I made this pizza after running around the neighborhood three times and then stopping at the store to buy a single head of garlic, for which I paid using a credit card. Yes, I’m that person.
This pizza was so good though. The tomatoes were juicy and the parmesan was salty and the arugula had a definite peppery smell. We ate the entire pizza in a flash. Also, all the arugula on top of the pizza totally makes it look like there’s a salad on top of there which means this pizza is super healthy (although, in reality, I don’t think it’s too bad for you).
Roasted Garlic, Arugula, and Tomato Pizza
- One package premade of pizza dough
- One whole head of garlic
- 3/4 cup grated mozzarella cheese
- 3/4 cup grated parmesan cheese
- Tomatos, sliced
- Olive Oil
- Corn meal
- Fresh, washed arugula
- Preheat the oven to 500°. If you are using a pizza stone, place it on the bottom rack to heat up.
- Cut the top off the head of garlic so the bulbs are slightly exposed. Drizzle with olive oil and wrap in aluminum foil. Place on a small cookie sheet and roast in the oven for at least 30 minutes until the garlic is soft.
- Meanwhile, roll out the dough to about a 12" circle-like shape. I used premade dough, but you can make your own if that's your thing. Drizzle a pizza stone or cookie sheet with olive oil and sprinkle with a little corn meal. Place the dough on top.
- When the garlic is roasted, pop out the bulbs from the skin and spread on the dough using a butter knife. Drizzle with olive oil and sprinkle with mozzerella cheese. Top with the tomatoes spaced closely together, but not overlapping. Top with grated parmesan cheese. Sprinkle with salt, pepper, and oregano.
- Bake in the oven for 12-15 minutes until the crust is brown. Remove from the oven and immediately top with arugula.
- Let the arugula wilt a little bit and then cut the pizza and enjoy!