White Pizzas with Arugula

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I saw this in the Back to the Basics cookbook and the min I saw it I knew I had to make it! I'm not big cheese person so i just used a little mozzarella and it was soo good!! Everyone loved it!

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This recipe turned out great after we fixed the vinaigrette. We made it exactly as stated in the recipe, but only tasted salty olive oil. We added more oil and lemon juice to offset the saltiness, added a splash of white wine and two cloves of garlic (pressed. Then, it was a great little salad dressing and we loved the arugula on the pizza.

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I tried it last night and it was very very good

I mix whole wheat with all purpose and used feta cheese instead goat cheese

Yuuuum

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The hardest part about this recipe is making the dough, but once you get past that it is really easy. The pizza is delicious, light and perfect for spring/summer. I made it for a party and everyone had great things to say - you can't go wrong!

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I first tried this recipe at a friends house and was blown away it is so good and easy. I didnt think i would like it with the arugula im ussually not a big fan of it but it was so delicious i made it the next week and my whole family loved it i was completely happy with this recipe

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Absolutely nothing about this recipe I would change. It was so delicious and fresh. The arugula added that extra level of flavor and went so well with the cheese. This is definitely a staple in my home!

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Very tasty recipe. My husband is not usually a huge arugula fan and we both really enjoyed this recipe. Used it with canned pizza dough and baked it on the pizza stone for 16 minutes at 450 and it worked very well. Will definitely make again.

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The garlic oil is really what makes the difference in this recipe - but the whole thing comes together beautifully. I used my bread maker for the dough, and also used the pizza stone for an initial par-baking of all six crusts. That makes it easier to handle, brush with oil and add the cheeses before a final baking on the sheet pan. Then I can freeze the unused crusts, thaw and make again and again! In fact, my husband requested it for dinner tonight again!

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I first made this recipe when it appeared in the Food Network magazine. The combination of cheeses and arugula is fantastic. I have used the garlic oil for other items -homemade garlic knots & salads. The dough freezes well. Just defrost in the frig and bring to room temperature before baking. I used a pizza stone, reducing the baking time. Results were excellent.

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I just bought Ina's cookbook and saw this recipe. Since I love pizza, I thought I'd give this a try..

and it was ABSOLUTELY FANTASTIC! The dough itself is phenomenal; the tanginess from the honey w/ the olive oil really gave it a fantastic flavor.

The only word of caution - do not use too much of the vinagrette and definitely buy a FRESH lemon!.... it may ruin the pizza and use some extra pepper on the top.