Best Margherita Pizza With Arugula Recipes

Margherita Pizza with Arugula image

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Time 30m

Yield 4 servings

Number Of Ingredients 8

1 lb pizza dough
.25 cup tomato sauce
1 Tbsp Better Than Bouillon Roasted Garlic Base
.25 cup grated Parmesan cheese
.25 cup thinly sliced fresh basil, divided
2 oz fresh mozzarella cheese, torn into bite-size pieces
1 Tbsp olive oil
2 cups arugula

Steps:

Preheat oven to 450˚F. On lightly floured surface, roll out dough into 12-inch round, about 1/4-inch thick. Place dough on lightly floured 12-inch pizza pan.
Stir together tomato sauce and Roasted Garlic Base; spread over pizza, leaving 1/2-inch border around edge. Sprinkle with Parmesan and half of the basil. Top with mozzarella.
Drizzle with olive oil. Bake for 15 to 20 minutes or until crust is golden brown and cheese is bubbling. Sprinkle with remaining basil. Top with arugula before serving.

Margherita Pizza with Arugula image

Yield Makes topping for 8 individual pizzas

Number Of Ingredients 9

1 can (25 oz) crushed plum tomatoes
3/4 cup chopped fresh basil
2 tbsp finely chopped fresh garlic
3 tbsp extra-virgin olive oil
1 1/2 cups grated lowfat Romano
1 1/2 cups grated lowfat fontina
6 cups roughly chopped arugula
2 tbsp balsamic vinegar
Grilled Pizza Crust

Steps:

To make sauce, combine tomatoes, basil, garlic, and 1 tbsp oil in a medium-sized bowl. Stir well and set aside for up to 1 hour. Mix cheeses together in a bowl. In a separate bowl, combine arugula, remaining 2 tbsp oil, and vinegar. Season with salt and pepper. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust; dollop each with1/3 cup sauce. (Do not spread.) Top with arugula. Rotate 3 to 4 minutes until bottom is golden brown.

Margherita Pizza with Arugula image

Yield Makes topping for 8 individual pizzas

Number Of Ingredients 9

1 can (25 ounces) crushed plum tomatoes
3/4 cup chopped fresh basil
2 tablespoons finely chopped fresh garlic
3 tablespoons extra-virgin olive oil
1 1/2 cups grated lowfat Romano
1 1/2 cups grated lowfat fontina
6 cups roughly chopped arugula
2 tablespoons balsamic vinegar
Grilled Pizza Crust

Steps:

To make sauce, combine tomatoes, basil, garlic, and 1 tablespoon oil in a medium-sized bowl. Stir well and set aside for up to 1 hour. Mix cheeses together in a bowl. In a separate bowl, combine arugula, remaining 2 tablespoon oil, and vinegar. Season with salt and pepper. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust; dollop each with1/3 cup sauce. (Do not spread.) Top with arugula. Rotate 3 to 4 minutes until bottom is golden brown.