Name: Tomato Arugula Pizza
Prep time: 15 min
Cook time: 15 min
Ingredients: 16 ounces pizza dough (store-bought or homemade); 3 tablespoons extra-virgin olive oil (divided); 1 clove garlic (pressed, grated, or finely minced); ½ cup ricotta cheese (whole milk or part-skim); 1 cup shredded mozzarella cheese; 3-4 roma or plum tomatoes (cut into ¼-inch slices); Salt and pepper, to taste; ¼ teaspoon dried oregano (or dried Italian seasoning); 2 Tablespoons grated Parmesan cheese (plus more for garnish); 3 cups baby arugula; 1 Tablespoon fresh lemon juice

Servings slices

Prep Time15

Cook Time15

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5 from 5 votes

This Tomato Arugula Pizza is easy to make, flavorful, and just feels good to eat. Topped with fresh greens and ripe tomato slices, this recipe is like enjoying a delicious salad and pizza at the same time.

Slice of tomato arugula pizza on a plate with a napkin next to it. There is the rest of the pizza on the cutting board next to the plate.

My favorite veggie tends to change with the seasons and, with the warmer weather rolling in, I am currently having a love affair with arugula, friends. And I am currently SMITTEN with this pizza.

This Tomato Arugula Pizza is like the delicious lovechild of pizza and salad. The rich, warm, melty cheese on the perfectly cooked crust compliments the bright tomatoes and peppery fresh arugula so well. It is so tasty, naturally vegetarian, bakes up in 15 minutes, and can be made with either homemade or store-bought pizza dough. The perfect veggie-loaded twist for the classic pizza night fare!

Pizza down on a marble surface with a rolling pin.

Pizza down in a rectangle baking pan with parchment paper.

Tips and Tricks

Use baby arugula. This is important. Standard arugula is sold in bunches, has large leaves, and has a serious bite to it. Baby arugula has small, bite-sized leaves, is much more tender, and has a a mild peppery flavor.
Don’t skip the lemon juice, oil, and salt on the arugula. Dry arugula on top of this pizza will kinda leave you blah. Just give the greens a quick toss with the lemon juice, oil and salt while the pizza cooks up to a crispy perfection in the oven and you’ll be so happy with the end results.
Use store-bought pizza dough to make this pizza extra easy to make. I made my own because I had the time, it is literally my job, and because I wanted to. But store bought dough (usually found near the cheese in the refrigeration section at many grocery stores) is a GREAT way to make this pizza extra easy.
Let the pizza cool a bit before adding the fresh arugula. The arugula salad will wilt slightly when you put it on top of the hot pizza –that’s ok. If you aren’t going to serve the pizza right away, leave the arugula off until you are ready to eat.

Olive oil in a bowl on a cutting board with garlic and a grater.

Suggested Adaptations

Use whatever pizza dough you want. This pizza works well with any kind of pizza dough that you like, balls of whole grain, whole wheat, or white doughs are available at most grocery stores.

Make it gluten free. Just use a gluten free pizza dough!

Skip the tomatoes. If you don’t want to use tomatoes, you can leave them off or replace them with any other pizza toppings that you like, including mushrooms, olives, peppers, and/or meat like crumbled sausage or bacon.

Add more veggies. Just pile them on. Own that salad-meets-pizza vibe.

A metal spoon spreading ricotta cheese on rolled out pizza dough

Mozzarella cheese being sprinkled on a pizza crust.

Homemade pizza dough recipe

You can use either store-bought pizza dough from the refrigeration section of the grocery store or make your own. There are many different pizza dough recipes out there, so use whatever recipe you enjoy the most. Here is my personal favorite that I use often:

1/4 ounces (7 grams) dry yeast
1 tsp honey or sugar
3/4 cup warm water (not hot, about 110℉)
2 1/2 cups white whole wheat flour (plus a little extra)
1/2 tsp salt
2 Tbsp avocado or olive oil

Place yeast, honey/sugar and warm water in a medium bowl. Mix and let sit for 5 minutes until the mixture looks a bit foamy.
Add flour, salt and oil to the bowl. Mix until the dough is well combined.
Lightly flour a clean surface. Knead the dough on the surface, folding and pressing it onto itself for 2 minutes.
Place the dough back in the bowl and cover it with a clean towel and set it in a warm place (I like on top of the fridge!). Let the dough rise for about 1-2 hours. It should double in size. If you are prepping this for future use, transfer dough to an air-tight container and store in fridge for up to 3 days AFTER it has risen for 1 hour.

Baby arugula in a bowl with lemon and juicer on the table next to it.

Other veggie-loaded dinner recipes that you will adore…

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A slice of tomato arugula pizza on a plate with a bite taken out of it. A gray napkin is next to the plate.

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5 from 5 votes