Arugula & Fresh Mozzarella Pizza
With consumers looking to add a healthy balance back to their diets and arugula being the fastest growing pizza ingredient from 2015-2019*, adding this Arugula & Fresh Mozzarella Pizza to your menu is the perfect way to freshen up your menu. *Datassential Menu Trends, 2019
Course: Pizzas
Arugula & Fresh Mozzarella Pizza
Description
Ingredients
Arugula & Fresh Mozzarella Pizza
Basil Pesto
Instructions
Arugula & Fresh Mozzarella Pizza
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Stretch pizza dough to 14" round.
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Spread 2 oz. basil pesto over dough leaving a 1-inch border around outer edges, top with 3 oz. Grande Ciliegine and 6 halved grape tomatoes.
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Bake at 500°F for 8 to 10 minutes in a deck oven, or until cheese is melted and crust is golden.
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Remove pizza from oven and finish with fresh Arugula on top.
Basil Pesto
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Blend 1 lb. basil with 4 to 6 oz. pine nuts, 1 to 3 garlic cloves, and 4 oz. Grated Grande Parmesan in a blender or robot coupe.
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Gradually add 2 to 4 oz. agave syrup and 18 oz. olive oil.
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Add juice from 1 to 2 lemons.
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Add salt and pepper to taste.
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Fold in 4 oz. Shaved Grande Parmesan.
Note
Yield: One 14-inch pizza
