Rustic Arugula and Goat Cheese Pizza

Hold me back! This pizza is SOOO good I wanted to eat the entire thing! Using the oven-roasted tomatoes I made yesterday, I made a gourmet rustic arugula and goat cheese pizza for dinner! I’ll make a homemade pizza over delivery any night if it has enticing rustic flavors like these!

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Rustic Arugula and Goat Cheese Pizza

vegetarian, soy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free

Pizza Dough:
I usually like to make my pizza dough using 3 cups of all-purpose white flour, but I only had a cup left in the cupboard and had to substitute with 2 cups of whole wheat flour for the rest. The dough makes enough for 2 pizzas so use half and stick the other half in the freezer for later.

Ingredients:

  • 1 cup all-purpose flour
  • 2 cups whole wheat flour
  • 2 tsp quick acting yeast
  • 3 Tbsp olive oil
  • 1 cup water
  • 1 Tbsp dried rosemary

In a large bowl combine flour, yeast, rosemary, 2 Tbsp olive oil, and water. Mix with a wooden spoon until dough forms. Place dough on a floured work surface and knead until a ball of dough with even distribution of ingredients forms. Place dough back in bowl and pour remaining Tbsp olive oil over it. Turn ball of dough in oil until completely covered. Cover bowl tightly with plastic wrap and place in a warm area of the kitchen for at least an hour until dough has risen. Cut dough in half. Place one half on a well floured work surface and use a rolling pin to roll the dough out into a large circle. Place dough on a greased pizza plan (folding crust over if it exceeds the size of the pan) and set aside.

Arugula and Goat Cheese Pizza:
I doubled the recipe here because as I was eating the pizza I wished that the toppings were more generous.

  • 2 sweet yellow onions, thinly sliced (yes, use 2; they shrink considerably)
  • 2 Tbsp olive oil
  • 2 tsp dried thyme
  • 1 cup oven-dried tomatoes
  • 3-4 oz goat cheese
  • handfuls of fresh arugula

Preheat oven to 400*F. In a large skillet, sauté onions with oil and thyme until caramelized (about 30 minutes). Cover pizza crust with onions and bake for 12 minutes. Remove from oven and add tomatoes and goat cheese. Bake for 10 minutes longer until cheese melts. Remove from oven and cover generously with arugula. Oh yeahhh.

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I’m drooling just thinking about it 😉

Looking for other fabulous pizza ideas? Check out my recipes for BBQ Chicken Pizza, Chicken & Spinach Alfredo Pizza, Margarita Pizza, Healthy Veggie Pizza

Comments

  1. Oooh, I’m definitely making this after the NU-PSU game to eat during the Michigan game.

  2. Go NU!

  3. The pizza was delicious; unfortunately, the football game was depressing and I definitely over-ate.

  4. Yum! Pizza looks so good! Definitely a good way to drown your sorrows after the depressingness of NU losing a 21 point lead.

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