Sundried tomato arugula pizza

We love making homemade pizzas – so easy and endless flavor options. And since my kids enjoy it, it makes it family favorite on heavy rotation! I usually buy pre-made dough from Whole Foods, but also love Kate and Cookie’s quick no-rise crust (https://cookieandkate.com/easy-whole-wheat-pizza-dough/). This version is one of our all-time favorites. The secret? Sliced heirloom tomatoes on top of a thin layer of sauce for the jammiest, delicious tomato flavor. And with sliced sundried tomatoes, thin red onion, sharp Parmesan and arugula? YUM.

This version is vegetarian, but removing the cheese makes this an equally delicious vegan or dairy-free option. Swap in your favorite cauliflower crust if gluten-free. And in this recipe I set aside 1/4 pizza dough to let my kids make their own cheese pizza which is their favorite kitchen activity!

Serves 4 | Makes one large 18in pizza, two 6in pizzas, or one 12in pizza and one 6in pizza | 30 minutes total

  • Pizza dough of choice (we like Whole Foods!)
  • 1 heirloom or beefsteak tomato, sliced as thin as possible
  • 1 jar of pizza sauce (optional, we like Rao’s)
  • 8 oz pizza cheese blend (omit if vegan)
  • 1/4 shredded Parmesan cheese
  • 6-7 dried sundried tomatoes, sliced thin
  • 1/4 red onion, sliced thin
  • 10 basil leaves, 8 left whole and 2 sliced thin
  • 1/2 tsp garlic powder
  • 1/2 tsp red chili flakes
  • Black Pepper
  • 2 cups fresh arugula

Preheat your oven to 420 degrees. (Note- you can also GRILL this pizza, which is one my favorite ways to make this. If grilling, set your grill to lowest heat settings) If making multiple pizzas, divide your dough in half (two six in pizzas) or divid off a quarter (one 12in pizza and one 6in pizza). Stretch the dough out onto a sheet pan or pizza pan. Spread a thin layer of sauce (about 1/4c if using) and top with heirloom tomato slices. Sprinkle with pizza blend cheese, Parmesan cheese, garlic powder, red chili flakes, and a few cracks of black pepper.

Spread red onion, sundried tomatoes and whole leaf basil evenly over the top and place in the oven for about 10-12 minutes or until the bottom is browned when lifted with a spatula. (This takes a similar amount of time on our grill, but may vary widely between brands – recommend frequent checking). When done, place cooked pizza on a cutting board and place the 2 cups of arugula immediately on top. Sprinkle with chopped basil. Let pizza sit for 3 minutes before cutting into 8 slices.

For the kids: stretch the dough out into a 6in circle, top with pizza sauce and then cheese. Bake for 8-10 minutes at 420 degrees F.

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