Makes:
2 pizzas (4-6 servings)
Prep Time:
15 minutes
Cook Time:
30 minutes
It’s no secret that the vibrant and peppery taste of arugula has stolen many hearts, and this pizza is a true celebration of that love. Picture your favorite salad, carefully layered on a crispy crust, and elevated with a captivating arugula pesto—this recipe is all that and more.
The Nutritional Powerhouse: Arugula
Not only does arugula add a delightful crunch and refreshing flavor to this pizza, but it also brings a host of nutritional benefits. Rich in calcium, potassium, folate, and vitamins C, K, and A, arugula is a nutrient-dense green that supports overall health and well-being.
Arugula belongs to the cruciferous vegetable family, sharing its cancer-fighting properties with broccoli, kale, and cabbage. It contains glucosinolates, which are broken down into various beneficial compounds, including sulforaphane. This remarkable compound has shown potential in inhibiting the progression of cancer cells by targeting specific enzymes.
Heart-Healthy Ingredients: Olive Oil and Garlic
In addition to the goodness of arugula, this pizza also features two heart-healthy ingredients: olive oil and garlic. Olive oil, often referred to as liquid gold, is a key component of the arugula pesto. It not only adds a luscious texture but also delivers a dose of monounsaturated fats and antioxidants, supporting cardiovascular health.
Garlic, with its distinctive flavor and aroma, complements the arugula pesto perfectly. It has been linked to numerous health benefits, including improved heart health and immune function. The combination of arugula, olive oil, and garlic creates a symphony of flavors that will tantalize your taste buds.
A Pizza Experience Like No Other
I am confident that you will fall in love with this arugula pesto pizza, just as I have. Each bite is a delightful explosion of fresh and vibrant flavors, with the added satisfaction of knowing that you’re nourishing your body with wholesome ingredients.
Whether you’re hosting a gathering or simply treating yourself to a delicious meal, this pizza is sure to impress. The crispy crust, the peppery arugula, the aromatic pesto—it all comes together in perfect harmony.
So, gather your ingredients and embrace the joy of creating this arugula-infused masterpiece. Get ready to savor each slice and experience the delightful combination of flavors that will leave you craving more.
Ingredients
Crust
- 1 ½ cups extra fine almond flour
- ½ cup tapioca flour
- ½ teaspoon sea salt
- 3 tablespoons fresh oregano
- 2 large eggs (pasture-raised if possible)
- 2 tablespoons ghee, melted
Arugula Pesto
- 3 garlic cloves
- ½ teaspoon sea salt
- 2 cups arugula, packed when measuring
- ¼ teaspoon black pepper
- ¼ cup nutritional yeast
- ⅓ cup extra virgin olive oil
Toppings
- ½ small red onion, thinly sliced
- 3 heirloom tomatoes, cut into ¼-inch slices
- 1 cup arugula
- Red pepper flakes (optional)
- Oregano (optional)
Preparation
- Preheat the oven to 350℉.
- Begin by making the crust. Add all of the crust ingredients to a bowl and stir together using a rubber spatula. The dough might look dry and crumbly, just continue mixing until everything is evenly incorporated.
- Divide the dough into two pieces and place each half on a parchment paper. Then place another parchment paper on top and roll out into ¼-inch thick rounds.
- Remove the top piece of parchment paper and transfer the pizza crusts onto baking sheets. Prick the crusts with a fork a few times then transfer to the oven and bake for 15-20 minutes, until the outer edges begin to golden. Halfway through the baking time, swap the top crust to the bottom of the oven and vice versa.
- Prepare the pesto while the crusts bake. Mash the garlic cloves with the salt, using a mortar and pestle until the garlic looks like a paste. Add half of the arugula and continue mashing. Once most of the arugula has been ground, add the second batch and continue.
- To finish the pesto, add the black pepper, nutritional yeast, and olive oil. Mix until well combined.
- Once the crusts are ready, remove from the oven and spread the pesto over each one. Top with onions and tomatoes, then return to the oven to bake for another 10 minutes.
- To serve, top with fresh arugula and any of the other optional toppings you desire. Slice and enjoy!