Best 2 Arugula Salad Pizza Recipes

Indulge in a culinary journey with our versatile arugula salad pizza, a delectable fusion of flavors and textures. This innovative dish starts with a crispy pizza crust, topped with a flavorful arugula salad. The salad boasts a medley of fresh arugula, tangy goat cheese, juicy tomatoes, crunchy walnuts, and a balsamic vinaigrette dressing. This recipe is a perfect appetizer, light lunch, or even a delightful dinner option.

In addition to the classic arugula salad pizza, we also offer variations to cater to diverse preferences. For those who prefer a vegetarian delight, the roasted vegetable arugula salad pizza is a must-try. Colorful roasted vegetables like bell peppers, zucchini, and mushrooms adorn the pizza, creating a vibrant and flavorful experience.

For those seeking a protein-packed option, the grilled chicken arugula salad pizza is a perfect choice. Tender grilled chicken strips add a savory touch to the pizza, complemented by the refreshing arugula salad.

Lastly, the arugula salad flatbread is a delightful twist on the classic pizza. Featuring a crispy flatbread base, it's topped with the same arugula salad, making it a lighter and equally satisfying option.

No matter your preference, our arugula salad pizza and its variations promise a symphony of flavors and textures that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

TWO-CHEESE TORTILLA PIZZA WITH ARUGULA SALAD

Two-Cheese Tortilla Pizza with Arugula Salad image

This crisp, cheesy pizza is thin on calories but packed with flavor. Whole-wheat tortillas have fewer carbs than thick pizza crusts and get crisp in the oven. Pair with a green salad to round out the meal with vitamins and minerals.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 15m

Number Of Ingredients 11

Ingredients

4 whole-wheat tortillas (8-inch)
3 teaspoons olive oil
2 cans (14.5 ounces each) diced tomatoes, drained
3/4 cup coarsely grated part-skim mozzarella (3 ounces)
1 small chunk Pecorino Romano (1 ounce), shaved with a vegetable peeler
1/4 cup pitted Kalamata olives, halved lengthwise
1/4 teaspoon red-pepper flakes
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
2 bunches arugula (8 ounces total), thick stems removed, washed well
1/2 cup fresh basil leaves, roughly torn

Steps:

Preheat oven to 450 degrees with racks in upper and lower thirds. Place tortillas on two rimmed baking sheets; brush with 1 teaspoon oil. Dividing evenly, top with tomatoes, cheeses, olives, and red-pepper flakes. Bake until crust is crisp and browned, 13 to 15 minutes, rotating sheets halfway through.
Meanwhile, make vinaigrette: In a medium bowl, whisk together remaining 2 teaspoons oil and vinegar; season with salt and pepper.
When pizzas are finished baking, toss arugula with vinaigrette. Top pizzas with basil, and cut into wedges; serve with arugula salad.

ARUGULA SALAD PIZZA

Arugula Salad Pizza image

Make and share this Arugula Salad Pizza recipe from Food.com.

Provided by jrusk

Categories Cheese

Time 17m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 prepared pizza crust (12inches)
1/2 tablespoon olive oil
2 cups mozzarella cheese
5 cherry tomatoes or 5 grape tomatoes, sliced
1 cup arugula
1 tablespoon balsamic vinegar
salt & fresh ground pepper (to taste)

Steps:

Preheat oven according to pizza crust instructions.
Spread olive oil over crust. Top with mozzarella cheese then add tomato slices.
Bake pizza accordingly. Usually at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
When pizza is done remove from oven and spread arugula evenly on top. Turn off the oven and put the pizza back in for about 5 minutes (until the arugula is wilted).
Remove pizza from oven and sprinkle the balsamic vinegar evenly over the pizza. (Just enough to give the hint of flavor).
Top with salt and fresh ground pepper.
Slice and serve.

Nutrition Facts : Calories 376, Fat 28.6, SaturatedFat 15.2, Cholesterol 88.5, Sodium 707.1, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 25.5

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcrowd the pizza with toppings, or it will be soggy.
Bake the pizza at a high temperature so the crust gets crispy.
Use a pizza stone or baking sheet for the best results.
Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Arugula salad pizza is a delicious and easy-to-make meal that is perfect for any occasion. It is a great way to use up leftover arugula and other vegetables. The combination of sweet, tangy, and salty flavors is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give arugula salad pizza a try!