One of the things everyone says about getting a CSA share is that it forces you to find new ways of using vegetables you may never have used in the first place. Sometimes this can be a good thing. One of the items we seem to be getting a lot of is arugula. We’ve used arugula in various ways before, but mostly in salads of various forms. With a recent batch of arugula, I looked around on some of my standby sites and found this Lemon Arugula Pizza on TwoPeasAndTheirPod.com. The original recipe calls for squirting lemon juice over the pizza, which was the plan, but when it came out of the oven we forgot…by the time I realized, the pizza was gone…might add it next time, but delicious without it.
We typically use the no-knead pizza dough recipe in Mark Bittman’s Food Matters Cook Book, which is adapted from Jim Lahey’s recipes like this one. This time we forgot to make the dough an grabbed one from a local pizza place that sells dough.
The pizza was excellent and even the kids who often balk at the spiciness of arugula ate it all up.
- A pizza dough, see description for no-knead options we normally use, or grab one somewhere
- 1 Tbs Olive oil
- 6 oz Grated mozzarella cheese
- ½ Cup Shredded Parmesan cheese, plus some to sprinkle on top
- 2 Cups Arugula
- A grinding of pepper
- Preheat the oven to 450
- Roll out the dough
- Spread the olive oil across the pizza with a brush or your hands
- Top with mozzarella and parmesan cheese
- Place the pizza in the oven
- Bake for 12-15 minutes or until pizza crust is golden and cheese is melted
- Remove the pizza from the oven
- Top with arugula
- Season with a grinding of black pepper
- Sprinkle with additional parmesan cheese
- Slice and serve