Best Arugula Salad Pizza Recipes

TWO-CHEESE TORTILLA PIZZA WITH ARUGULA SALAD

Steps:

• Preheat oven to 450 degrees with racks in upper and lower thirds. Place tortillas on two rimmed baking sheets; brush with 1 teaspoon oil. Dividing evenly, top with tomatoes, cheeses, olives, and red-pepper flakes. Bake until crust is crisp and browned, 13 to 15 minutes, rotating sheets halfway through.
• Meanwhile, make vinaigrette: In a medium bowl, whisk together remaining 2 teaspoons oil and vinegar; season with salt and pepper.
• When pizzas are finished baking, toss arugula with vinaigrette. Top pizzas with basil, and cut into wedges; serve with arugula salad.

GARLIC MASHED POTATO PIZZA WITH ARUGULA AND FENNEL SALAD

Steps:

• Preheat oven to 400 degrees F.
• Place the potatoes and garlic cloves in a large pot of salted water. Bring to a boil and cook until the potatoes are fork tender. Drain and add the potatoes and garlic back into the pot. Add the butter and milk and mash with a masher or a hand mixer. Keep the mashed potatoes a little bit chunky, not perfectly smooth. Season the potato mixture with salt and pepper, to taste.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions and cook until browned, about 6 minutes. Stir in the anchovies and cook for 2 more minutes, until anchovies 'melt' into the onions. Remove the onions from the pan and add in the sausage. Cook the sausage until browned and cooked through, about 6 to 8 minutes. Slice the sausage into thin rounds.
• On a lightly-floured surface, using a lightly-floured rolling pin, roll out the pizza dough into a 1/4-inch thick round. Transfer the dough to a parchment-lined baking sheet and bake in the oven for 10 minutes.
• Top the pizza crust with the onions. Spread the mashed potatoes over the onions and top with sausage slices and Cheddar cheese. Bake in the oven for 20 minutes. Slice and divide between 2 plates. Serve with the arugula salad on the side.
• To make the arugula salad: whisk together the lemon juice, olive oil and salt, and pepper, to taste. Toss the arugula, fennel, and celery in the dressing. Divide the salad between 2 plates and top with shaved Parmesan.

ARUGULA SALAD PIZZA

Steps:

• Preheat oven according to pizza crust instructions.
• Spread olive oil over crust. Top with mozzarella cheese then add tomato slices.
• Bake pizza accordingly. Usually at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
• When pizza is done remove from oven and spread arugula evenly on top. Turn off the oven and put the pizza back in for about 5 minutes (until the arugula is wilted).
• Remove pizza from oven and sprinkle the balsamic vinegar evenly over the pizza. (Just enough to give the hint of flavor).
• Top with salt and fresh ground pepper.
• Slice and serve.

PROSCIUTTO PIZZA WITH ARUGULA AND PARMESAN SALAD

Steps:

• Heat 3 tablespoons of the oil in a small saucepan over medium-high heat. When oil is hot, add the fresh herbs and garlic, remove from heat and allow oil to steep for 30 minutes. Meanwhile, heat grill to medium heat as described in the instructions on preceding pages. Combine the yeast, water and 1 tablespoon oil in the bowl of a stand mixer; set aside for 10 minutes. Add the flours and salt to the bowl and knead with dough hook for 6 minutes, or until the dough is smooth and elastic. (If kneading by hand, work the dough for 10 minutes.) Remove dough from bowl, rub the bowl with oil, return the dough to the bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in volume, 1½ to 2 hours. Divide the dough into 4 equal pieces and then roll each into an 8-inch round on a lightly floured surface. Stack between sheets of parchment or wax paper on a small baking sheet and set aside. When the grill is ready, sprinkle the pizza peel with a generous pinch of cornmeal. Put a dough round on the peel and then slide it onto the grill with a quick jerk. Cook until bubbles form and the underside is golden brown, about 2 minutes. Flip dough with a spatula or tongs, brush liberally with infused oil, making sure none of the oil drips into the fire and causes flare-ups. Top with a fourth of the prosciutto and grill until the crust is browned on bottom, about 2 minutes more. Repeat with remaining dough, oil and prosciutto. (You can finish grilling one pizza while starting another dough round at the same time. Transfer finished pizzas to a baking sheet and cover loosely with foil while grilling remaining pizzas.) Toss the arugula, lemon juice and remaining tablespoon of olive oil in a large salad bowl. Season with salt and pepper. Top each pizza with a glorious mound of arugula, sprinkle with parmesan cheese and serve.