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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
Products used: Fior·di·Latte, Parmesan

Ingredients

Directions

Ingredients

Arugula & Fresh Mozzarella Pizza Yield: one 14-inch pizza
  • 14 oz. Dough ball, slacked
  • 2 oz. Basil pesto
  • 3 oz. Grande Ciliegine Fresh Mozzarella
  • 6 Grape tomatoes, halved
  • 2 oz. Arugula, fresh

Directions

Arugula & Fresh Mozzarella Pizza
  1. Stretch pizza dough to 14" round.
  2. 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.
  3. Bake at 500°F for 8 to 10 minutes in a deck oven, or until cheese is melted and crust is golden.
  4. Remove pizza from oven and finish with fresh Arugula on top.

Ingredients

Basil Pesto
  • 1 lb. Basil
  • 4-6 oz. Pine nuts, to taste
  • 4 oz. Grande Parmesan, grated
  • 1-3 Whole garlic cloves, to taste
  • 18 oz. Olive oil
  • 2-4 oz. Agave syrup, to taste
  • Salt and pepper, to taste
  • Juice of 1-2 lemons, to taste
  • 4 oz. Grande Parmesan, shaved

Directions

Basil Pesto
  1. 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.
  2. Gradually add 2 to 4 oz. agave syrup and 18 oz. olive oil.
  3. Add juice from 1 to 2 lemons.
  4. Add salt and pepper to taste.
  5. Fold in 4 oz. Shaved Grande Parmesan.