How is August almost coming to an end? I truly can’t believe it.
My garden is going crazy right now – tomatoes, basil, oregano, you name it, everything is out of control.
So I’m reigning things in with things like pesto and this tomato and arugula pizza to use my veggies and herbs.
You could call this a pizza or a flatbread – and either way, it’s delicious.
Some people don’t like the thought of greens on a pizza, but trust me, it’s GOOD. You’ve got to try this.
The peppery arugula just compliments the pizza so well. I also added in fresh basil, extra virgin olive oil, and sea salt.
It goes perfectly with the summer tomatoes and fresh mozzarella. Oh, and did I mention a drizzle of balsamic? Yum!
My favorite thing about this recipe is using store-bought pizza crust. It’s a quick hack that will save you time, and makes this recipe even easier. My favorite store bought brand is Wewalka, but you can use whatever you find at your local grocery store.
This is a super simple recipe that’s great as an appetizer, quick dinner, or even an easy meal on date night.
No matter how you enjoy this, it’ll be delicious.
Tomato and Arugula Pizza Ingredients
- 1 store bought pizza or flatbread dough
- 2 tbsp pizza sauce
- 4 oz fresh mozzarella
- 3 ripe Campari tomatoes, sliced
- Large handful of arugula
- Small handful of basil
- 1 tbsp extra virgin olive oil
- Pinch of sea salt
- Optional: balsamic glaze
Preheat oven to 425 degrees F.
Roll out pizza dough on a pan. Spread pizza sauce across the dough, then top with fresh mozzarella.
Add the tomatoes on the pizza, then bake for 12-15 minutes.
While the pizza is baking, combine arugula, basil, olive oil, and sea salt in a bowl. When pizza is done, add the arugula mixture on top of the pizza. Drizzle with balsamic glaze if desired.