Meaty Arugula Pizzas Recipe
Meaty Arugula Pizzas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
When I was growing up, my mom always made homemade pizza every Friday night. We'd watch a movie as a family or have friends over, too. Now that I'm married, I carry on the pizza tradition. —Morgan Harvey, Longview, Washington
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 10 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 3-1/2 to 4 cups bread flour
  • 4 teaspoons cornmeal
  • TOPPINGS:
  • 1 pound bulk Italian sausage
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 4 cups fresh arugula or baby spinach
  • 1/2 cup grated Parmesan cheese
  • Additional fresh arugula or baby spinach, optional

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 tablespoons oil, salt, sugar, yeast mixture and 1-1/2 cups flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
Preheat oven to 425°. Grease two 15x10x1-in. baking pans; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 15x10-in. rectangle; transfer to prepared pans, pinching edges to form a rim. Cover with plastic wrap; let rest 10 minutes.
In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Mix oil and garlic; spread over pizza crusts. Sprinkle each with 1/4 cup mozzarella cheese. Top with pepperoni, arugula, cooked sausage and remaining mozzarella cheese; sprinkle with Parmesan cheese.
Bake 10-15 minutes or until crust and cheese are lightly browned. If desired, top with additional arugula before serving. Yield: 2 pizzas (8 pieces each).
Originally published as Meaty Arugula Pizzas in Country Woman October/November 2015

Nutritional Facts

1 piece: 310 calories, 17g fat (6g saturated fat), 34mg cholesterol, 751mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 14g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 3-1/2 to 4 cups bread flour
  • 4 teaspoons cornmeal
  • TOPPINGS:
  • 1 pound bulk Italian sausage
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 4 cups fresh arugula or baby spinach
  • 1/2 cup grated Parmesan cheese
  • Additional fresh arugula or baby spinach, optional
  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 2 tablespoons oil, salt, sugar, yeast mixture and 1-1/2 cups flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Preheat oven to 425°. Grease two 15x10x1-in. baking pans; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 15x10-in. rectangle; transfer to prepared pans, pinching edges to form a rim. Cover with plastic wrap; let rest 10 minutes.
  4. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Mix oil and garlic; spread over pizza crusts. Sprinkle each with 1/4 cup mozzarella cheese. Top with pepperoni, arugula, cooked sausage and remaining mozzarella cheese; sprinkle with Parmesan cheese.
  5. Bake 10-15 minutes or until crust and cheese are lightly browned. If desired, top with additional arugula before serving. Yield: 2 pizzas (8 pieces each).
Originally published as Meaty Arugula Pizzas in Country Woman October/November 2015

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