Whole Wheat Lemon Arugula Pizza
I can’t believe we are already in August! The summer is getting away from me with recipe posting. I just got back from being in New York twice in one week (?) and came home to a refrigerator that looked very sad aaaannd slightly scary. We’ve been on the go constantly this summer! And we still have 2-3 more New York trips in the next couple weeks. So I need to hop to it with some new recipes that I’ve been cookin’!
Today we are discussing SUMMER PIZZA. Heyyyooo. Whole Wheat Lemon Arugula Pizza to be exact. And it’s everything.
We’ve made quite a few pizzas this summer – grilled and baked. I’m that person that throws any and every herb and vegetable on my pizza along with a handful of basil?.
One of my current favorite flavors with pizza has recently been lemon. This whole wheat pizza has a lemon zest/juice, crushed pepper, and parmesan oil rub for the crust and it brings a burst of citrus, garlic, and zip to every bite you take.
To me, sometimes pizza toppings don’t bring enough flavor to the mix. So I’m all about doing a flavorful olive oil rub with herbs, garlic, and a little heat to brush the whole crust with. It’s a small but beneficially way of bringing more flavor to yo’ pizza.
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Lemon Arugula Whole Wheat Pizza - coat the crust with a flavorful oil rub that makes it so flavorful and crispy. Then layer all your greens, cheese, and tomatoes!
Pizza & Toppings
- 1 store-bought whole wheat pizza dough
- 3-4 tbsp pizza sauce
- 1/2 cup arugala
- 2/3 cup mozzarella cheese
- 2-3 thin lemon slices
- 1/2 cup cherry tomatoes
- 1 tbsp fresh basil, chopped
Preheat oven to 450F. Roll dough out on floured surface. I like to get it as thing as possible to get a nice crisp in the oven. Lay dough out on lightly floured pizza pan.
Add all of lemon rub ingredients into a small bowl and mix. Brush all of oil rub evenly over pizza dough. Place in oven alone and bake for 8 minutes. *Baking the crust alone helps develop a crispier pizza.
Carefully remove dough from oven. Spread pizza sauce on crust, lay mozzarella cheese, 1/4 cup of arugula, cherry tomatoes, and lemon slices. Bake for an additional 5 minutes until cheese is melted and crust is golden brown. Add fresh arugula on top, splash of lemon juice, and chopped fresh basil. Enjoy!