Best 5 Sheet Pan Pizza With Asparagus And Arugula Recipes

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# Sheet Pan Pizza with Asparagus and Arugula: A Delightful Fusion of Flavors

Indulge in a culinary masterpiece that combines the crispy crunch of pizza with the vibrant flavors of spring produce. Our sheet pan pizza with asparagus and arugula is a symphony of textures and tastes that will tantalize your taste buds. This innovative recipe elevates the classic pizza experience by incorporating fresh asparagus, peppery arugula, and a zesty lemon-herb sauce. With minimal preparation and a hassle-free cooking process, this dish is perfect for busy weeknight dinners or casual gatherings with friends and family.

**Explore the Treasure Trove of Recipes:**

1. **Sheet Pan Pizza with Asparagus and Arugula:** Embark on a culinary journey with our signature recipe, where pizza dough is transformed into a golden-brown canvas, adorned with tender asparagus, peppery arugula, and a tangy lemon-herb sauce.

2. **Homemade Pizza Dough:** Unleash your inner baker with our step-by-step guide to creating a soft and chewy pizza dough from scratch. This versatile dough is perfect for various pizza creations, allowing you to customize toppings and flavors to your liking.

3. **Lemon-Herb Sauce:** Discover the zesty and aromatic secret behind our pizza's vibrant flavor. This simple yet flavorful sauce combines the brightness of lemon, the earthiness of herbs, and a hint of garlic, creating a tantalizing base for the pizza toppings.

4. **Arugula Salad with Lemon Vinaigrette:** Elevate your pizza experience with a refreshing arugula salad, tossed in a zesty lemon vinaigrette. This vibrant salad is a perfect accompaniment to the rich flavors of the pizza, providing a light and tangy contrast.

Let's cook with our recipes!

ULTIMATE ARUGULA PIZZA



Ultimate Arugula Pizza image

This arugula pizza features a topping of baby greens! The fresh, peppery flavor is a great contrast to the rich cheese below.

Provided by Sonja Overhiser

Categories     Main dish

Time 1h30m

Number Of Ingredients 14

375 grams (3 cups) all-purpose flour
1 tablespoon instant or active dry yeast
1 teaspoon each dried oregano and garlic powder
1 teaspoon kosher salt
264 grams (1 cup - 2 tablespoons) warm water
1 tablespoon olive oil, plus more for the sheet
1 1/4 cup pizza sauce (purchased or our favorite Easy Pizza Sauce)
1 cup (3 ounces) shredded smoked gouda cheese
1/2 cup shredded Parmesan cheese
6 ounces fresh mozzarella cheese
4 cups (3 ounces) baby arugula
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt, plus more for sprinkling
Fresh basil leaves, for garnish

Steps:

  • In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
  • Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  • Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Add a light sprinkle of flour to the boule. Then roll out dough on floured surface to roughly the shape of the 13×18 sheet pan. Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and brush it lightly with oil. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough.
  • Press the dough back into the corners of the pan so it evenly covers the pan. Cover and rest 45 minutes.
  • Meanwhile, preheat oven to 500F.
  • After the 45 minute rest, bake the pizza dough for 6 minutes without sauce and toppings.
  • Remove the dough from the oven. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake for 6 to 8 minutes until the cheese is melted and lightly brown.
  • In a small bowl, mix the baby arugula with the olive oil and 1/4 teaspoon kosher salt. Sprinkle the pizza with torn basil, then add the arugula on top. Cut into pieces with a knife (a pizza cutter doesn't get all the way to the pan edges) and serve immediately.

Nutrition Facts : Calories 220 calories, Sugar 1.4 g, Sodium 295.5 mg, Fat 7.8 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 26.7 g, Fiber 1.4 g, Protein 10 g, Cholesterol 21.7 mg

ASPARAGUS PIZZA



Asparagus Pizza image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

WHITE PIZZAS WITH ARUGULA



White Pizzas with Arugula image

Provided by Ina Garten

Time 1h45m

Yield 6 pizzas

Number Of Ingredients 17

1 1/4 cups warm (100 to 110) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Steps:

  • Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
  • Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
  • Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
  • Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
  • Preheat the oven to 500 degrees. (Be sure your oven is clean!)
  • Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
  • Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
  • Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
  • Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

PIZZA WITH ASPARAGUS



Pizza With Asparagus image

Provided by Florence Fabricant

Categories     dinner, pizza and calzones, main course

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

1 package active dry yeast
Pinch of sugar
cup warm water
1 teaspoon salt
2 tablespoons olive oil
Freshly ground black pepper
3 cups all-purpose or bread flour (approximately)
Cornmeal
8 medium asparagus
1 cup shredded mozzarella cheese
1/2 cup shredded Italian Fontina cheese
1/4 cup crumbled Gorgonzola cheese

Steps:

  • Dissolve yeast and sugar in water and set aside to proof for about five minutes. Pour yeast mixture into a bowl, add salt, olive oil, pepper and two cups of flour. Mix well. Add some of the remaining flour, in two or three portions, until the dough begins to leave the sides of the bowl. You should have some flour left.
  • Dust a work surface with some of the remaining flour and turn the dough out onto it. Knead until it is very smooth and elastic, kneading in additional flour as necessary.
  • Place the dough in a large lightly oiled bowl. Turn the dough to oil the top, cover loosely and allow to rise until doubled, about 1 hour at room temperature. Punch the dough down.
  • Preheat oven to 425 degrees and place oven rack in the lowest position. Dust a lightly oiled baking sheet or pizza stone with cornmeal.
  • Divide the dough into four portions and roll or stretch each to form an eight-inch circle, leaving a thicker border.
  • Snap off the bottom ends of the asparagus and peel the bottom half of each. Slice each asparagus in half lengthwise, then cut each piece in half.
  • Sprinkle the mozzarella cheese over the circles of dough, then arrange the asparagus pieces, cut side down, in a pattern on each. Sprinkle with Fontina and Gorgonzola.
  • Bake pizzas about 15 minutes, until the crust is lightly browned and the cheese is bubbling. Serve at once.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 12 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 6 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 613 milligrams, Sugar 2 grams

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA



Linguine with Asparagus, Bacon, and Arugula image

A must try, this recipe combines sauteed asparagus, bacon, and arugula with linguine; a special bright flavor comes from fresh lemon juice. It's simple and tasty!

Provided by Asiangirl

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 5

Number Of Ingredients 7

1 pound linguine, uncooked
⅓ pound sliced bacon, cut in half
⅓ cup extra virgin olive oil
2 cloves garlic, thinly sliced
½ pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (5 ounce) package baby arugula leaves
¼ cup fresh lemon juice

Steps:

  • Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
  • Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

Nutrition Facts : Calories 619.3 calories, Carbohydrate 70.5 g, Cholesterol 20.6 mg, Fat 30.9 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 7.1 g, Sodium 265.6 mg, Sugar 4.7 g

Tips:

  • For a crispier crust, use a pizza stone or baking sheet. Preheat the stone or sheet in the oven before adding the dough.
  • To prevent the crust from getting soggy, don't overload it with toppings. Use a light hand with the sauce and cheese, and add the toppings evenly.
  • If you're using fresh asparagus, be sure to trim the tough ends before slicing.
  • To wilt the arugula, simply toss it with a little olive oil and salt. You can also add a squeeze of lemon juice for extra flavor.
  • Serve the pizza immediately after it comes out of the oven. This will ensure that the crust is crispy and the cheese is melted and gooey.

Conclusion:

Sheet pan pizza is a quick and easy way to make a delicious and satisfying meal. With a few simple ingredients, you can create a pizza that is perfect for any occasion. Whether you're feeding a crowd or just yourself, sheet pan pizza is a great option. So next time you're looking for a quick and easy meal, give sheet pan pizza a try. You won't be disappointed!

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