Best 3 Roasted Red Pepper Pizzas With Arugula Recipes

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Indulge in a culinary journey with our delightful Roasted Red Pepper Pizzas with Arugula, a symphony of flavors that will tantalize your taste buds. Featuring a crispy pizza crust topped with a vibrant medley of roasted red peppers, tangy goat cheese, and a drizzle of zesty balsamic glaze, this dish is a feast for the senses. Accompanying this main recipe are three additional variations that cater to diverse preferences: a vegetarian delight with roasted zucchini and mushrooms, a meat-lover's dream with savory Italian sausage, and a classic Margherita pizza that embodies simplicity and elegance. Each pizza is adorned with fresh arugula, adding a peppery kick and refreshing touch. Whether you're a seasoned pizza aficionado or seeking a new culinary adventure, our Roasted Red Pepper Pizzas with Arugula and its accompanying recipes are sure to satisfy your cravings and leave you craving for more.

Let's cook with our recipes!

ROASTED RED PEPPER PIZZA



Roasted Red Pepper Pizza image

Provided by Food Network Kitchen

Time 45m

Yield one 13-by-18-inch pizza

Number Of Ingredients 21

1 28-ounce can whole San Marzano plum tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
For the pepper spread:
1 Fresno or red jalapeno chile pepper
1 large red bell pepper
1 clove garlic
2 anchovy fillets
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Kosher salt
For the pizza:
1 Prebaked Pizza Crust, recipe follows
6 ounces fresh mozzarella cheese (preferably buffalo mozzarella),drained and sliced
1/4 cup grated parmesan cheese
Torn fresh oregano or basil, for topping
4 cups bread flour, plus more for dusting
2 teaspoons kosher salt
1 teaspoon rapid-rise instant yeast
1/2 cup extra-virgin olive oil, plus more for the bowl

Steps:

  • Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
  • Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.
  • Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.
  • Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
  • Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
  • Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
  • Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.

ROASTED-RED-PEPPER PIZZAS WITH ARUGULA



Roasted-Red-Pepper Pizzas with Arugula image

Cut your peppers fine before spreading them on this cheesy pizza. The arugula goes on top after the pizza comes out of the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 10

6 ounces roasted red peppers, (about 3), drained, rinsed, and roughly chopped
Coarse salt and ground pepper
All-purpose flour, for work surface
1 pound pizza dough (thawed if frozen), divided into 4 balls
Cornmeal, for baking sheets
1 pound fresh mozzarella, thinly sliced or shredded by hand
1/4 cup extra-virgin olive oil
5 ounces arugula (4 cups)
1 small bunch basil, leaves torn
Lemon wedges, for serving

Steps:

  • Preheat oven to 500 degrees. In a blender, puree peppers until smooth. Season with salt and pepper. On a floured work surface, roll 2 dough balls into 10-inch rounds. Sprinkle 2 rimmed baking sheets with cornmeal; place 1 round on each. Top each round with 3 tablespoons red-pepper puree and one-fourth the cheese, leaving a 1-inch border. Drizzle each with 1 1/2 teaspoons oil and season with salt and pepper. Bake until crust is golden brown and cheese is melted and bubbling, about 10 minutes. Transfer pizzas to plates and keep warm.
  • Wipe sheets clean, sprinkle with cornmeal, and repeat to make 2 more pizzas. In a medium bowl, toss arugula with 2 tablespoons oil; season with salt and pepper. Divide basil among pizzas and top with arugula. Serve with lemon wedges.

ROASTED RED PEPPER AND ARUGULA PIZZA



Roasted Red Pepper and Arugula Pizza image

This recipe came from a "Cooking Light" recipe book. It is fast, healthy and delicious! We used spinach leaves instead of arugula and left off the pine nuts when we made this recipe and it turned out great.

Provided by Overton Fam

Categories     < 30 Mins

Time 21m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 8

1 tablespoon yellow cornmeal
1 Pillsbury refrigerated classic pizza crust
1 (7 ounce) jar roasted red peppers, drained
2 cups arugula leaves (or 2 cups loosely packed spinach leaves)
1 1/2 tablespoons pine nuts
1/4 cup red onion, sliced thinly
1/4 teaspoon crushed red pepper flakes
1 cup mozzarella cheese, preshredded

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
  • Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
  • Bake at 425 degrees for 7 minutes. Remove crust from oven.
  • Layer red pepper strips and arugula (or spinach leaves) over crust.
  • Sprinkle with pine nuts, red onion and crushed red pepper.
  • Put in oven again and bake for 5 minutes.
  • Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
  • Cut into 8 pieces.

Tips:

  • Choose the best peppers: Look for ripe, firm red bell peppers with smooth, unblemished skin. Avoid peppers with soft spots or wrinkles.
  • Roast the peppers properly: Roasting the peppers brings out their natural sweetness and smoky flavor. Make sure to roast them until the skin is slightly charred and blistered.
  • Use a flavorful cheese: The type of cheese you use will greatly impact the flavor of your pizza. Choose a cheese that melts well and has a bold flavor, such as mozzarella, cheddar, or Parmesan.
  • Don't overload the pizza: Too many toppings can make the pizza soggy. Stick to a few simple toppings, such as arugula, roasted red peppers, and a sprinkle of cheese.
  • Bake the pizza at a high temperature: This will help to create a crispy crust and prevent the pizza from becoming soggy.

Conclusion:

Roasted red pepper pizzas with arugula are a delicious and easy-to-make meal that is perfect for any occasion. With just a few simple ingredients, you can create a pizza that is packed with flavor and nutrients. So next time you're looking for a quick and tasty meal, give this recipe a try. You won't be disappointed!

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