Arugula Pizza with Balsamic Glaze

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Arugula Pizza with Balsamic Glaze

 Now that the weather is a little cooler it's time to turn on the oven for some homemade pizza. This Arugula Pizza with Balsamic Glaze was the highlight of the day.

Pizza is just so versatile, you can top it with whatever you like. I started the morning by making two batches of pizza dough. I used Fleischmann's RapidRise Instant Yeast, with the rapid rise yeast your dough will be ready in about 30 minutes.

Ingredients for the Pizza Dough:

2 packages of RapidRise Yeast
6 to 7 cups all-purpose flour
2-1/2 cups lukewarm water
1/8 teaspoon salt
3 tablespoons of light olive oil

To mix the dough I used my KitchenAid Stand Mixer with the dough hook. Add the water, yeast, salt, and oil into the mixing bowl. Begin adding the flour one cup at a time. Continue mixing until the dough forms. Then, Roll out on a floured surface, cover with a kitchen towel for about 30 minutes. This recipe will easily make three pizzas.

Arugula Pizza


Lightly grease the pizza pan and roll out the dough. I made several tomato pizzas and Jamie made this Arugula Pizza with fresh tomatoes and balsamic glaze.

Start with spreading olive oil over the top of the rolled out dough. Add fresh oregano leaves, Italian seasoning, one clove of minced garlic, and some shredded mozzarella cheese. The fresh oregano is from Jamie's herb garden.

Arugula Tomato Pizza Recipe


Now, add fresh sliced tomatoes and fresh arugula. You can slice the tomatoes to your liking thick or thin. Add some more shredded mozzarella cheese over top and bake at 450 degrees for 10 to 12 minutes until the crust is golden brown.

Arugula Tomato Pizza


Remove the pizza from the oven and drizzle the top with Cento Italian Glaze. This is a sweet and tart glaze made from balsamic vinegar and works well with meat, roasted vegetables, cheese plates, and fruits. Now, it's time to slice and enjoy your pizza.

As always thanks for stopping by and I hope you enjoy it!

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