Fresh Mozzarella and Arugula Rocket Pizza
Experience the perfect balance of creamy, tangy, and peppery flavors with this Fresh Mozzarella and Arugula Rocket Pizza recipe! Built on a golden, crispy pizza crust, this dish features luscious slices of fresh mozzarella that melt into bubbly perfection, complemented by juicy bursts of roasted cherry tomatoes. A final topping of fresh, peppery arugula tossed in olive oil adds a refreshing contrast, while a sprinkle of shredded Parmesan cheese elevates every bite with a nutty, salty finish. Ready in just under 30 minutes, this gourmet-style pizza is an impressive yet simple option for weeknight dinners or casual entertaining. With its combination of fresh, high-quality ingredients and a quick, foolproof cooking method, this pizza is sure to become a new favorite on your table.
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Recipe Information
Ingredients
- 1 ball (about 250g) Pizza dough
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 200 grams (sliced) Fresh mozzarella
- 100 grams (halved) Cherry tomatoes
- 50 grams Arugula (rocket leaves)
- 30 grams Shredded Parmesan cheese
- 1 teaspoon (optional) Crushed red pepper flakes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 250°C (480°F) or the highest temperature your oven can achieve. If you have a pizza stone, place it in the oven to heat as well.
On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a pizza stone.
Drizzle 1 tablespoon of olive oil over the dough and spread it evenly using a pastry brush or your hands. Sprinkle the minced garlic evenly over the surface of the dough.
Arrange the slices of fresh mozzarella evenly over the dough, leaving about a 1-inch border around the edges for the crust. Distribute the halved cherry tomatoes on top of the cheese.
Sprinkle a pinch of salt and black pepper over the toppings. If you like a bit of spice, add the crushed red pepper flakes as well.
Transfer the pizza to the oven (onto the pizza stone if using) and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
While the pizza is baking, toss the arugula with the remaining 1 tablespoon of olive oil in a small bowl. Set aside.
Remove the pizza from the oven and let it cool for 1-2 minutes. Top it with the dressed arugula leaves and sprinkle shredded Parmesan cheese over the top.
Slice the pizza into wedges and serve immediately. Enjoy your Fresh Mozzarella and Arugula Rocket Pizza!
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 9.1 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1881 mg | 145% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
