Fresh Tomato, Arugula, and Feta Pizza
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!
12 ounces pizza dough ⅓ cup tomato sauce ⅓ 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
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.
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.
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.
Serving: 2 slices | Calories: 314 kcal | Carbohydrates: 44 g | Protein: 13 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 21 mg | Sodium: 1045 mg | Potassium: 150 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 572 IU | Vitamin C: 5 mg | Calcium: 170 mg | Iron: 3 mg