Roasted Red Pepper and Arugula Pizza
Elevate your pizza night with this Roasted Red Pepper and Arugula Pizza, a vibrant blend of bold flavors and fresh ingredients! This easy-to-make homemade pizza starts with a golden, crispy crust dusted with cornmeal, topped with creamy fresh mozzarella, sweet roasted red peppers, and a hint of garlic-infused olive oil for depth. Once out of the oven, it's finished with a scatter of peppery arugula, a generous sprinkle of grated Parmesan, and a drizzle of tangy balsamic glaze for a gourmet touch. Perfect for a quick weeknight dinner or a crowd-pleasing weekend treat, this pizza comes together in just 30 minutes and serves up colorful, restaurant-quality flavor straight from your oven. Indulge in this irresistible balance of savory, sweet, and spicy that will leave you craving another slice!
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Recipe Information
Ingredients
- 1 ball (about 12 ounces) Pizza dough
- 2 large (sliced into strips) Roasted red peppers
- 8 ounces (sliced) Fresh mozzarella cheese
- 1 cup (grated) Parmesan cheese
- 2 cups (lightly packed) Arugula
- 2 tablespoons Olive oil
- 2 cloves (minced) Garlic
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Balsamic glaze
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon (for dusting) Cornmeal
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet on the middle rack to heat.
Lightly flour your work surface and roll out the pizza dough into a 12-inch circle or your desired shape. Transfer the dough onto a sheet of parchment paper for easy handling.
Dust the parchment paper and dough lightly with cornmeal to prevent sticking.
In a small bowl, mix the olive oil, minced garlic, crushed red pepper flakes, salt, and black pepper. Brush this mixture over the surface of the dough, leaving a 1-inch border around the edges for the crust.
Evenly distribute the sliced fresh mozzarella over the pizza dough, followed by the strips of roasted red peppers.
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove the pizza from the oven and let it cool for 2-3 minutes. Sprinkle the grated Parmesan cheese evenly on top.
Scatter the arugula over the pizza, and drizzle with balsamic glaze for a tangy finish.
Slice into wedges and serve immediately. Enjoy your homemade roasted red pepper and arugula pizza!
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 4787 mg | 208% | |
| Total Carbohydrate | 193.9 g | 71% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 28.9 g | ||
| Protein | 116.0 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2246 mg | 173% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1228 mg | 26% | |
*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.
