I have a love affair with arugula at this time of year (my last post was this amazing Watermelon and Feta Salad)
And my most favorite way to eat pizza, other than in NYC, is to make this a simple Margherita Pizza–with a garlic infused olive oil base and fresh tomatoes and fresh mozzarella cheese.
Oh my, am I in heaven.
And yes, I know traditionally the base is a fresh tomato sauce and you top with lots of basil–not a combination of basil and arugula but this rip on the classic is my favorite.
Okay, it USED to be my favorite. And I was fully planning on sharing with you my recipe, but this past week I stumbled upon a new creation that took my favorite pizza combination to a whole new level!
What was the change? It is big–wait for it, wait for it….I skipped the fresh basil and topped the salad with arugula dressed in a dash of olive oil and lemon juice. OH MY WORD!!! I can not even begin to describe how delicious this pizza is! It was hard for me to refrain myself from eating the entire pizza all my by lonesome. Self-control was hard for me at that moment in time!
Let me tell you the story of how I stumbled upon this AMAZING creation–because I know you are all dying to hear the details of my very exciting life 😉
So late last week, my daughter and I found ourselves alone for dinner–hubbie was traveling and my son was at a birthday party. So making the most of this precious time with her, I asked her what she wanted to do. Lucky for me, some new Tinkerbell Movie had just come to DVD and she was just dying to see it–I will spare you those details--great cuddle time and snooze time for me! Anyways, she also asked to make pizza with me.
My daughter’s dream is to open a pizza shop with me and that was even the theme of her 5th birthday party–Princess Pizza Parlor, where all the girls made their own pizza and we had a cookie cake that looked like a pizza. Super cute. The funny thing about her dream, pizza dough and I are NOT friends. I love to make just about anything, but unless I rely on my bread machine to make the pizza dough–which I almost always do, we can not guarantee success. It is just NOT my gift.
Well, on this particular night I did not have 2 hours to wait for pizza dough to be prepared in my bread machine and pizza was not on my original menu plan. But we got crafty. We followed The Slow Roasted Italian’s 2-ingredient Pizza Crust Recipe and….SUCCESS.
Can you believe that Chobani Greek Yogurt and Self-Rising flour (or in my case whole white wheat flour mixed with baking powder and salt–I don’t buy self-rising flour!!) can make the most tender and easy pizza crust ever!!
I can’t even say enough good about it, except to say I feel confident to always make pizza dough at home even without my bread machine now. That is the MAGIC of Chobani Greek Yogurt!
So onto the pizza, my daughter and I made the dough and greased a pizza pan with olive oil. Then we dipped our fingers in flour (so much fun for a 5 year old) and patted the dough to the shape and crust size we wanted–less than 1/2 inch thick. And yes, you read correctly, we did not use a rolling pin. This dough was so soft and so easy to pat out, it was not needed and may have made our job harder.
Then we brushed the crust with olive oil, sprinkled over fresh minced garlic, a dash of dried oregano, salt and pepper. Then I placed seeded cut vine-ripened tomatoes onto the crust–be sure to seed the tomatoes, or you will end up with a soggy crust–yuck! Next we sliced fresh mozzarella (and only fresh if you want your pizza to be out of this world good) and scattered the cheese over the pizza. Slid it into an oven set to 500 degrees and let it bake for about 12 minutes. Start looking close at 10 minutes–every oven is different!
While we were waiting for the pizza to cook, we tossed about 3 cups of arugula with a squeeze of fresh lemon and a drizzle of olive oil and salt and pepper and then topped the pizza.
Again, let me say “OH MY WORD.” My daughter even told her dad when he returned home from traveling that she made the best pizza she has ever eaten. I would have to agree!
Greek Yogurt Pizza Dough Margherita Pizza topped with Arugula Salad
- 1 recipe for Greek Yogurt Pizza Dough #MadeWithChobani yogurt
- 2 vine-ripened tomatoes sliced and seeded.
- 1 lb fresh mozzarella cheese
- 3 tablespoons olive oil divided
- 1 teaspoon dried oregano
- 1 tablespoon minced garlic
- 2-3 cups arugula
- juice of 1/2 lemon
- salt and pepper to taste
Preheat the oven to 500 degrees.
Prepare the pizza dough. Brush a pizza pan or cookie sheet with olive oil or non-stick spray. Pat the dough out with floured fingers to a thin crust.
Spread the dough with the 2 tablespoons of oil and then spread the garlic over the oil. Sprinkle the oregano and salt and pepper evenly over the crust.
Arrange the tomatoes evenly over the crust. Season the tomatoes with salt and pepper as well. Then spread out the mozzarella evenly (I keep saying evenly, because you want every bite to be equally delicious!)
Bake for 10-15 minutes.
While the pizza is baking, toss the arugula with the lemon juice and 1 tablespoon olive oil and salt and pepper.
Once the pizza is baked, top with the arugula salad and enjoy!!