If you know me well or have been keeping up with my blog, it will come as no surprise that I love pizza. Fun fact– when this blog was strictly for food, it was called Pizza & Cake (which is why WordPress still registers my domain that way…erg). In any case, my recipe section reflects my feelings towards the food and I’m here to share yet another variation on this dietary staple (ha). This one’s a bit more healthy, at least in my opinion, because each serving also makes you feel like you’re eating a salad WITH your pizza. So you don’t even have to make one on the side. Win-win, for sure!
Arugula & Herbed Goat Cheese Pizza
Serves 2 hungry people
– homemade or prepared pizza dough (I used Trader Joe’s Garlic & Herb dough– strongly recommend!)
– homemade or bottled marinara sauce
– about 2oz goat cheese
– one half yellow pepper, chopped
– about 1/2 cup arugula
– 1/4 of large onion, thinly sliced
– five large mushrooms, chopped
1. Preheat over per directions on dough (in my case, it was 425°F).
2. Lightly dust non-stick baking sheet with flour and roll out dough until about 1/3 inch thick.
3. Spread thin layer of marinara sauce on dough, covering thoroughly. I use discretion with the amount here—spread a thin layer, since too much might make the dough soggy.
4. Sprinkle peppers, onions, and mushrooms evenly on dough. Add desired amount of goat cheese (the more, the merrier).
5. Bake for about 12 minutes until crust is crispy.
6. Cool for 5 minutes, cut into squares, and top each square with a small handful of arugula.*
*Note: Since I made this pizza on a Sunday night with the intention of taking leftovers to work for the week, I opted to hold off on topping the whole pizza with arugula (reheating pizza with lettuce…ick). If you’re consuming it in one night, top the whole pie with a generous portion!