Margherita Pizza with Arugula

Name: Margherita Pizza with Arugula
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 can crushed plum tomatoes; ¾ cup chopped fresh basil; 2 tbsp finely chopped fresh garlic; 3 tbsp extra-virgin olive oil; 1½ cups grated lowfat Romano; 1½ cups grated lowfat fontina; 6 cups roughly chopped arugula; 2 tbsp balsamic vinegar; 1 piece Grilled Pizza Crust

A fresh take on classic Margherita pizza topped with peppery arugula. Made with crushed plum tomatoes, fresh basil, and a blend of Romano and fontina cheeses, then finished with a balsamic vinegar dressed arugula salad.

6 servings

1 hr 15 min

Published October 4, 2025

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Ingredients

•1 can crushed plum tomatoes
•¾ cup chopped fresh basil
•2 tbsp finely chopped fresh garlic
•3 tbsp extra-virgin olive oil
•1½ cups grated lowfat Romano
•1½ cups grated lowfat fontina
•6 cups roughly chopped arugula
•2 tbsp balsamic vinegar
•1 piece Grilled Pizza Crust

Cooking Instructions

1.
To make sauce, combine tomatoes, basil, garlic, and 1 tbsp oil in a medium-sized bowl. Stir well and set aside for up to 1 hour. Mix cheeses together in a bowl. In a separate bowl, combine arugula, remaining 2 tbsp oil, and vinegar. Season with salt and pepper. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust; dollop each with1/3 cup sauce. (Do not spread.) Top with arugula. Rotate 3 to 4 minutes until bottom is golden brown.
75 min