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White Pizzas with Arugula Recipe

White Pizzas with Arugula

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Average Rating:

Total Reviews: 52

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  • on February 22, 2013

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    Absolutely phenomenal! I did use a Pillsbury thin crust pizza dough, and made one normal-sized pizza which worked out great. We also used the leftover garlic/olive oil stuff to dip the pizza end crusts in. Delicious!! then we used that again a few days later for dipping bread in with dinner (instead of making garlic bread. Awesome! Now I am sad that there is no more left...

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  • on January 30, 2013

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    This was excellent. The crust was perfect, easy to prepare and handle. I did use different cheeses (ricotta, mozzarella, provolone, and six cheese italian mix.
    This is what I had in the fridge. I divided the dough in half and made a single pizza with one half and shared the other half with a friend. We didn't make the arugula topping. This is now my go to pizza dough recipe.

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  • on May 23, 2012

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    thank u for yamm pizza

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  • on May 20, 2012

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    My son and i made it together today and he did a wonderful job and we let it raise a little bit longer and it came out wonderful .... you dont need to put salad on it or anything like that it is good to

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  • on May 16, 2012

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    My rating is on the pizza crust only. It is the best pizza crust recipe I have made so far and I will be sticking with this one. I have tried many pizza crust recipes looking for that perfect crust and this is it. It has that nice little crunch at first bite but a tender slightly chewing interior. In my search for the perfect pizza crust I have seen recipes that say to make the dough the day before and do a slow rise in the refrigerator so I did do this, it was the only thing I changed. I also read somewhere that if you want the crust to be a little bit more tender and chewier rather than cracker like, form your dough, either by rolling or by hand, and then let it sit covered with a towel for 30 minutes then top and cook. I did both, rolling, topping and cooking then rolling and waiting and it does make a difference. Even if topped with just cheese and pepperoni it will be way better than any delivery pizza plus it's fun to make.

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  • on February 28, 2012

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    Absolutely DELICIOUS! The cheeses work so well together, and the lemony arugula really keeps the whole thing from being too heavy. The garlic oil has fantastic flavor too! Will definitely be making this again...one of the best pizzas I've ever had!

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  • on August 20, 2011

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    I've made this a few times. Really tasty! I used 1 cup of whole wheat flour to supplement 1 cup of the AP flour to up the fiber content a bit. I couldn't tell any difference in taste. The infused oil, I think, is particularly addictive in this recipe!

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  • on May 12, 2011

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    Being an arugula lover, I thought it was a brilliant idea to use it as a pizza topper. I didn't make the crust, since I had some whole wheat prepared ones on hand. Used mozzarella, parmesan and brie cheese and added slices of grilled chicken breast that I had brushed with the garlic oil. YUM! Will make this again and again.

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  • on May 10, 2011

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    Awesome, great flavor

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  • on March 07, 2011

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    This pizza could not be better!
    I do have to agree with making sure your oven is clean. I made the mistake of ignoring this information the first time and my smoke detector went off for 20 minutes.
    The dough is so tasty with the honey...and the arugula is so fresh on it. My whole family loves this pizza!

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