Margherita Pizza with Arugula
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
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
