Fresh Tomato, Arugula, and Feta Pizza

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Sharing one of our absolute favorite pizza’s to date! This Fresh Tomato, Arugula, and Feta Pizza is literally the pizza to make on repeat this summer. Homemade pizza dough topped with our delicious tomato sauce, a sprinkling of parmesan cheese and mozzarella, plenty of arugula, garden fresh tomatoes, and a little bit of crumbled feta. Trust us, this pizza is SO good. It has just enough cheese to be cheesy, but still have lots of flavor. The real secret? After baking, finish this pizza with a swirl of basil pesto for a delicious pop of flavor that really makes this gorgeous summer pizza stand out from the rest. Every bite of this pizza is truly SO delicious and always leave you wanting another slice.

sliced pizza on wood board with fresh arugula around, slice of pizza on white plate above with glass of beer on marble surface

About The Recipe

If there’s one thing my mom and I love most about traveling, it’s getting to branch out and try new food! That’s exactly where the inspiration for this pizza came from. Back in April, we were traveling to Florida, and since we live so far away, we stop halfway through to get a nights rest.

One of our favorite go-to traveling restaurants? Mellow Mushroom! I mean, pizza after a long drive? Always a good idea.

This pizza is inspired by one we tried back in April! It was so freaking good, but after we came home, we sort of forgot what was in it! So, this is kind of our take on their Kosmic Karma pizza. We used what we had in our garden and it came out SO well that we just had to share with all you!

It’s bright, full of flavor, very light, and a serious crowd pleaser! I mean, I don’t even like tomatoes, but I ADORE this pizza. I could eat the whole thing by myself.

We’ve definitely added it to our weekly rotation of pizza’s to make.

The best part? This pizza is SUPER quick to make and, when you think about it, is actually pretty healthy for you!

sliced pizza on board with eaten piece on the board, a slice on a stack of white plates beside and fresh arugula around

Reasons You Will Love This Fresh Tomato, Arugula, and Feta Pizza

  • Super quick and easy to make.
  • Perfect weekend night dinner!
  • Full of flavor.
  • Something the whole family will love.
  • Reheats well!

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

tomato sauce, pizza dough, arugula, feta, mozzarella, sliced tomatoes, and basil pesto on marble surface

How To Make This Fresh Tomato, Arugula, and Feta Pizza

Step 1: Roll out the dough

On a lightly floured piece of parchment, roll pizza dough into a 12-inch circle.

Step 2: Build

Spread the tomato sauce on crust, leaving a 1-inch border. Sprinkle sauce with parmesan.

Top with the arugula and sprinkle shredded mozzarella over the top.

Add the sliced tomatoes and top with feta.

Step 3: Bake

Using a peel, or the back of a sheet pan, place pizza on stone. Bake until puffy and browned, about 8 minutes. Remove from the oven and swirl basil pesto over the top.

How To Store

The best thing about pizza is that it’s almost always better the next day! You can store this pizza in a zip top bag or wrapped in foil and keep in the fridge for about 1-2 days. To reheat, simply place a slice in the microwave and reheat! You can also use your oven to reheat the pizza! Just be sure to place it on a sheet pan.

Substitutions

  • You can use store-bought pizza dough instead of homemade, but we can’t guarantee cooking times.
  • Store-bought tomato sauce can be used for the sauce.
  • To make this recipe vegan, you can use your favorite vegan cheeses!
  • The amounts on the toppings are to our taste. You can adjust as needed!
  • Fresh mozzarella can be used in place of shredded.
  • You can also use store-bought basil pesto rather than homemade.

Looking for more recipes like this? Here are a few you may like: BBQ Chicken PizzaMargherita Pizza, Pull-Apart Pepperoni Pizza Bread, Mushroom and Spinach Flatbread

pizza on round wood board with slice on stack of plates beside, with arugula beisde, two glasses of beer, and bowl of crumbles feta

Expert Tips

  • Be sure to preheat your baking stone for at least an hour before baking the pizza!
  • Make sure to flour your parchment paper and your hands before handling the pizza dough! This is to insure nothing sticks so it’s a very important step to remember.
  • You will need tomato SAUCE for this recipe, not tomato pesto.
  • If you don’t have a baking stone, you can bake this on a sheet pan or a pizza pan!
  • Each oven bakes differently. Keep an eye on the pizza while it”s baking.

When you make this Fresh Tomato, Arugula, and Feta Pizza, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

sliced pizza on wood board with fresh arugula around, slice of pizza on white plate above with glass of beer on marble surface

Fresh Tomato, Arugula, and Feta Pizza

Traci
Super simple, but SO delicious! This Fresh Tomato, Arugula, and Feta Pizza is light, full of flavor, quick to make, and every bite leaves you wanting more. There's no better pizza to bake on REPEAT this summer!
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4
Calories 314 kcal

Ingredients
 

  • 12 ounces pizza dough
  • cup tomato sauce
  • cup shredded parmesan cheese
  • ½ cup arugula
  • ¼ cup shredded mozzarella
  • 1-2 small tomatoes, sliced
  • ¼ cup crumbled feta cheese
  • 1 Tablespoon basil pesto

Instructions

  • Place pizza stone, if using, in oven.
  • Heat oven to 550° F.
  • On a lightly floured piece of parchment, roll pizza dough into a 12-inch circle.
  • Spread tomato sauce on crust, leaving a 1-inch border.
  • Sprinkle sauce with parmesan.
  • Top with arugula.
  • Sprinkle mozzarella over top.
  • Add tomatoes.
  • Top with feta.
  • Using a peel, or the back of a sheet pan, place pizza on stone.
  • Bake until puffy and browned, about 8 minutes.
  • Remove from oven.
  • Swirl pesto on top.

Notes

Substitutions:
  • You can use store-bought pizza dough instead of homemade, but we can’t guarantee cooking times.
  • Store-bought tomato sauce can be used for the sauce.
  • To make this recipe vegan, you can use your favorite vegan cheeses!
  • The amounts on the toppings are to our taste. You can adjust as needed!
  • Fresh mozzarella can be used in place of shredded.
  • You can also use store-bought basil pesto rather than homemade.
 
Expert Tips:
  • Be sure to preheat your baking stone for at least an hour before baking the pizza!
  • Make sure to flour your parchment paper and your hands before handling the pizza dough! This is to insure nothing sticks so it’s a very important step to remember.
  • You will need tomato SAUCE for this recipe, not tomato pesto.
  • If you don’t have a baking stone, you can bake this on a sheet pan or a pizza pan!
  • Each oven bakes differently. Keep an eye on the pizza while it”s baking.

Nutrition

Serving: 2slicesCalories: 314kcalCarbohydrates: 44gProtein: 13gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 1045mgPotassium: 150mgFiber: 2gSugar: 7gVitamin A: 572IUVitamin C: 5mgCalcium: 170mgIron: 3mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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