Margherita Pizza with Fresh Mozzarella & Arugula

A crisp, golden Margherita pizza layered with tomato sauce, mozzarella, basil, and arugula tossed in lemon-Dijon dressing for a bright, garden-fresh finish.

Recipe Information

Total Time:

Yield:

8 servings (one slice each)

Ingredients

1 recipe Garlic and Herb Pizza Dough

Cornmeal

Olive oil

½ to ¾ cup Tomato Pizza Sauce

2 Roma tomatoes, sliced

4 ounces fresh mozzarella cheese, sliced

2 teaspoons olive oil, divided

Salt and pepper, to taste

1 tablespoon pine nuts (optional)

½ teaspoon lemon juice

¼ teaspoon Dijon mustard

1 cup baby arugula or spinach

8 to 10 small fresh basil leaves

¾ cup red and/or yellow cherry tomatoes, halved or quartered

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Directions

Prepare Garlic and Herb Pizza Dough. Meanwhile, preheat oven to 450°F.
Lightly grease a large baking sheet; sprinkle with cornmeal. On a lightly floured surface, roll dough into a 12-inch diameter circle. Transfer to the prepared baking sheet; prick dough with a fork. Brush lightly with olive oil. Bake about 6 minutes or until lightly browned. Remove from oven.
Spread Tomato Pizza Sauce onto hot crust almost to edge. Top with Roma tomatoes and cheese. Drizzle tomatoes with 1 teaspoon of the olive oil; sprinkle with salt and pepper. If you like, sprinkle pizza with pine nuts. Bake for 6 to 8 minutes more or until crust is golden brown and cheese is melted.
In a small bowl whisk together remaining 1 teaspoon olive oil, lemon juice and Dijon mustard. Add arugula and basil leaves; toss lightly to coat leaves with dressing. Before serving, arrange arugula mixture and cherry tomatoes on pizza.