Goat Cheese Arugula Pizza - No Red Sauce!51 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!” - by collmarie
Original recipe yields 8 servings
- Preheat oven according to pizza package instructions.
- Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
- Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
- After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!
Amount Per Serving (8 total)
- 266 cal
- 15.7 g
- 19.6 g
Based on a 2,000 calorie diet
Reviews (51)Rate This Recipe
"This was delicious! I mixed two cups of arugula with some lemon juice, olive oil, and fresh ground pepper before chopping it up as the topping so it's less messy to cut and eat. YUM! Very savory recip..." See moree."
"This pizza was DELICIOUS! We absolutely loved it! I actually used spinach because that is all I had on hand, and it went wonderfully with the goat cheese! And the tomatoes were an excellent touch. I ..." See morewill definitely save this recipe and make it over and over again!!"
"This was DELICIOUS! I used a classic pesto recipe on top of a homemade unbaked crust, then a creamy cottage cheese in place of goat cheese (How much better it could be with the goat cheese!) and then ..." See moregrape tomatoes sliced thin. THEN, I sauteed the arugula (2 or 3 cups) in some olive oil and butter and placed that on top of the pizza before baking it. It was so good. Had leftovers for lunch today. I can't wait to make this again with goat cheese!"
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