Elevate your pizza night with a sensational **Grilled Sun-Dried Tomato and Arugula Pizza**. This recipe delivers a harmony of flavors and textures, combining a perfectly cooked crust with the intense sweetness of sun-dried tomatoes and the vibrant, peppery bite of fresh arugula. Whether you prefer the smoky char of the grill or the consistent heat of your oven, this versatile recipe guarantees a delicious and satisfying homemade pizza experience.
Table of Contents
- The Magic of Grilled Pizza
- Ingredients and Clever Substitutions
- Optional Flavour Boosters
- How To Master This Arugula Pizza (Grilled Method)
- No Grill? Bake This Pizza In The Oven
- Pro Tips for Pizza Perfection
- Serving and Storage Suggestions
- More Pizza Inspiration
- Grilled Sundried Tomato and Arugula Pizza Recipe Card
While some pizza toppings are designed to bake and meld with the cheese, others truly shine when added fresh, after the pizza emerges from the heat. This particular recipe celebrates those fresh additions, especially the invigorating burst of fresh arugula. Much like delicate basil, arugula offers a distinct peppery flavor that contrasts beautifully with the richness of cheese and the sweetness of tomatoes.
The Magic of Grilled Pizza
There’s a reason grilling pizza has become a favorite among home cooks and culinary enthusiasts alike. The high, direct heat of a grill mimics the intense temperatures of a professional pizza oven, delivering an incredibly crisp and chewy crust with those coveted charred marks. Beyond the perfect texture, grilling imparts a subtle smoky flavor that elevates the entire pizza, adding another layer of complexity that’s hard to achieve indoors.
For this specific sun-dried tomato arugula pizza, the grill is our preferred method. Laying the dough directly onto the hot grates creates an unbeatable crust that’s both sturdy and delightfully flavorful. Of course, if outdoor grilling isn’t an option, don’t worry – this recipe is equally delicious when baked in a conventional oven, ensuring everyone can enjoy this gourmet treat.
Ingredients and Clever Substitutions
Crafting the perfect pizza starts with quality ingredients. Here’s a breakdown of what you’ll need for our sun-dried tomato and arugula pizza, along with some helpful substitution tips:
- Sun-Dried Tomatoes: Jarred sun-dried tomatoes packed in oil are incredibly convenient and flavorful. Remember to drain them well and chop them before scattering them over your pizza. This prevents excess oil from making your pizza greasy. If you’ve got homemade roasted tomatoes, they make a fantastic, fresh alternative.
- Tomato Sauce: Whether you opt for a high-quality store-bought marinara or a rich homemade sauce, choose one with vibrant flavor. A pro tip: the next time you whip up a batch of homemade sauce, freeze single-pizza portions for quick and easy pizza nights!
- Fresh Garlic: Don’t underestimate the power of thinly sliced fresh garlic. When baked, it mellows into a wonderfully aromatic and sweet flavor that permeates every bite of your pizza.
- Cheese Blend: A shredded Italian cheese blend typically features a delightful mix of Parmesan, mozzarella, Romano, and provolone. This combination offers a perfect balance of meltiness, tang, and nutty notes. Feel free to use fresh mozzarella for a more traditional Italian touch, tearing it into small pieces.
- Arugula: Always opt for baby arugula. Its tender leaves and milder, yet still distinct, peppery flavor are ideal for topping a pizza. Mature arugula can be too bitter and fibrous. For more arugula recipes, explore Arugula, Cannellini Bean, and Barley Salad.
- Fresh Lemon Juice: This is crucial for tossing the arugula. Freshly squeezed lemon juice brightens the peppery greens, creating a refreshing counterpoint to the rich pizza. Bottled lemon juice simply won’t achieve the same vibrant taste.
- Salt & Pepper: A simple seasoning of kosher salt and freshly ground black pepper enhances the natural flavor of the arugula, especially when combined with the lemon juice.
And let’s not forget the foundation of any great pizza: the dough. While a store-bought dough offers a convenient shortcut, making your own pizza dough from scratch is incredibly rewarding and often results in a superior crust. Here are the key dough ingredients:
- Flour: For a uniquely chewy and flavorful crust, we recommend a blend of bread flour and whole wheat flour. The bread flour provides structure and chewiness, while the whole wheat flour adds depth of flavor and a slightly denser texture. If preferred, all-purpose flour can be used, but the texture might vary.
- Active Dry Yeast: This is the leavening agent that gives your dough its rise and airy texture. Ensure it’s active by dissolving it in warm water first.
- Granulated Sugar: A small amount of sugar acts as food for the yeast, helping it activate and produce carbon dioxide, which makes the dough rise beautifully.
- Olive Oil: A touch of olive oil in the dough contributes to its tenderness and helps create a lovely golden crust. You’ll also need a bit more for oiling the rising bowl.
- Warm Water: The water should be warm to the touch (around 105-115°F or 40-46°C) to activate the yeast. Be careful not to make it too hot, as excessive heat can kill the yeast and prevent your dough from rising.
- Kosher Salt: Salt is vital for enhancing the overall flavor of the crust. Without it, your dough will taste bland.
Optional Flavour Boosters
While this pizza is outstanding as is, a few additions can take it to the next level, catering to various tastes:
- Herby Pesto Drizzle: For an extra layer of herbaceous richness, drizzle a little homemade or store-bought pesto over the pizza after it comes off the grill. The fresh basil and garlic notes complement the sun-dried tomatoes beautifully.
- Crispy Prosciutto: If you’re not strictly vegetarian, thin slices of prosciutto add a wonderful salty, savory kick. For best results, add the prosciutto alongside the arugula, after the pizza is cooked, to maintain its delicate texture and flavor.
- Red Pepper Flakes: For those who enjoy a little heat, a sprinkle of red pepper flakes before serving adds a pleasant spicy warmth.
- Balsamic Glaze: A light drizzle of balsamic glaze provides a tangy-sweet finish that pairs exceptionally well with both the sun-dried tomatoes and the peppery arugula.
How To Master This Arugula Pizza (Grilled Method)
Creating this delicious pizza is a straightforward process, especially with our step-by-step guide:
- Prepare the Dough: In a large mixing bowl, combine the warm water, active dry yeast, granulated sugar, and 1/2 teaspoon of olive oil. Let this mixture stand for about 5-7 minutes, until it becomes visibly foamy, indicating the yeast is active. Stir in both the bread flour and whole wheat flour, followed by the kosher salt. Mix until a shaggy, cohesive dough forms.
- Knead Until Smooth: Turn the shaggy dough out onto a lightly floured work surface. Knead it vigorously for approximately 8-10 minutes until it transforms into a smooth, elastic, and supple ball. Alternatively, a stand mixer fitted with a dough hook can handle this task efficiently, typically taking 5-7 minutes on medium speed.
- Allow the Dough to Rise: Lightly oil a clean bowl. Place the kneaded dough ball into the oiled bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot (like a slightly warmed oven, turned off, or near a sunny window) and let it rise until it has doubled in size, which usually takes about 1.5 to 2 hours.
- Preheat Your Grill: While the dough is rising or just before the final steps, preheat your gas or charcoal grill to high heat. Ensure the grates are clean to prevent sticking.
- Roll Out the Dough: Once risen, gently punch down the dough to release the air. Transfer it to a lightly floured surface. Roll it out into a circle or oval approximately 12 inches in diameter. Don’t worry if it’s not perfectly symmetrical – rustic charm is part of homemade pizza!
- Grill the Crust (First Side): Carefully transfer the rolled-out pizza dough directly onto the hot grill grates. Close the lid and grill for 2-3 minutes. You’ll notice the crust starting to bubble and develop beautiful grill marks. It should be sturdy enough to handle.
- Flip and Top the Pizza: Using sturdy tongs, carefully flip the partially cooked crust. Immediately spread an even layer of tomato sauce over the crust, leaving a small border for the edges. Evenly scatter the drained, chopped sun-dried tomatoes, thinly sliced garlic, and the shredded Italian cheese blend over the sauce.
- Melt the Cheese: Close the grill lid again and continue grilling for another 2-4 minutes, or until the cheese is completely melted and bubbly, and the crust is cooked through and lightly golden. Keep a close eye on it to prevent burning.
- Prepare the Arugula: While the pizza finishes grilling, in a small bowl, gently toss the fresh baby arugula with fresh lemon juice, a pinch of kosher salt, and a dash of black pepper.
- Finish and Serve: Carefully remove the hot pizza from the grill using a pizza peel or large spatula. Transfer it to a cutting board. Generously scatter the seasoned arugula over the entire pizza just before slicing and serving. Enjoy immediately!
No Grill? Bake This Pizza In The Oven
No grill? No problem! You can achieve a fantastic pizza right in your kitchen oven. For the best results, a pizza stone or heavy-duty baking steel is highly recommended as it helps create a beautifully crisp crust. Here’s how:
- Preheat Oven with Stone: Place your pizza stone or baking steel in the oven and preheat to a scorching 450°F (232°C). Allow it to preheat for at least 30-45 minutes to ensure the stone is thoroughly hot. This intense heat is key to a crispy crust.
- Prepare and Transfer Dough: While the oven preheats, roll out your pizza dough as instructed in step 4 above. Carefully sprinkle a light dusting of cornmeal or semolina flour onto a pizza peel or an inverted baking sheet (this helps the dough slide off easily). Gently transfer the rolled-out dough onto the prepared peel.
- Top and Bake: Slide the dough onto the preheated pizza stone in the oven. Quickly spread the tomato sauce, sun-dried tomatoes, sliced garlic, and shredded cheese over the dough, leaving a small border.
- Bake to Perfection: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbling with some golden spots.
- Finish with Arugula: Once baked, carefully remove the pizza from the oven. Toss the fresh arugula with lemon juice, salt, and pepper, then generously scatter it over the hot pizza before slicing and serving.
Pro Tips for Pizza Perfection
- Don’t Overload: While it’s tempting to pile on the toppings, less is often more with pizza. An overloaded pizza can lead to a soggy crust and uneven cooking. Stick to the recommended amounts for the best balance.
- Hot Surface is Key: Whether grilling or baking, ensure your cooking surface (grill grates or pizza stone) is exceptionally hot before the dough touches it. This initial blast of heat is what creates that desirable crispy, chewy crust.
- Room Temperature Dough: Allow your pizza dough to come to room temperature for at least 30 minutes before rolling it out. Cold dough is much harder to stretch and work with.
- Fresh Ingredients Matter: Especially for a pizza that highlights fresh greens like arugula, using the freshest ingredients available will make a noticeable difference in flavor.
- Watch Closely: Pizza cooks quickly, especially on a grill. Stay near your grill or oven and monitor the pizza constantly to prevent burning.
Serving and Storage Suggestions
This Grilled Sun-Dried Tomato and Arugula Pizza is best served immediately, straight from the grill or oven, while the crust is crisp and the cheese is perfectly melted. Pair it with a simple side salad dressed with a light vinaigrette for a complete meal. A glass of crisp white wine or a light-bodied red would also complement the flavors beautifully.
If you happen to have any leftovers (a rare occurrence with this delicious pizza!), store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until warmed through and the crust is crisp again. Avoid microwaving, as it tends to make the crust soggy.
More Pizza Inspiration
Looking for more delicious pizza ideas to try? Explore these fantastic recipes:
Grilled Mushroom Corn Pizza
Grandma Pizza
Roasted Vegetable Pizza
Classic Grilled Pizza
Easy Mediterranean Pizza
Cauliflower Pizza Crust (Gluten-Free Option)
Grilled Sundried Tomato and Arugula Pizza
By: Paige Adams
Prep Time: 2 hours 15 minutes
Cook Time: 8 minutes
Rising Time: 2 hours
Total Time: 4 hours 23 minutes
Servings: 6
Print Recipe
Peppery baby greens tossed in lemon juice are a fresh final topping for this sun dried tomato arugula pizza. Grill it or bake it in the oven.
Ingredients
For the Dough:
- ⅔ cup warm water
- ½ teaspoon active dry yeast
- ½ teaspoon granulated sugar
- ½ teaspoon olive oil, plus more for the bowl
- 1 cup bread flour, plus more for the work surface
- ½ cup whole wheat flour
- ½ teaspoon kosher salt
For the Pizza Toppings:
- 1 cup tomato sauce
- 1 cup chopped sun-dried tomatoes (oil drained)
- 1 garlic clove, thinly sliced
- 1 cup shredded Italian cheese blend
- 1 cup baby arugula
- Juice of 1 fresh lemon
- Pinch of kosher salt and black pepper
Instructions
- For the Dough: In a large bowl, combine the warm water, yeast, sugar, and ½ teaspoon olive oil. Let stand for 5-7 minutes until foamy. Stir both flours and salt into the yeast mixture until it forms a shaggy dough. Turn the dough onto a lightly floured work surface and knead for 8-10 minutes until the dough is smooth and elastic. (Alternatively, the dough can be mixed and kneaded in a stand mixer with a dough hook for 5-7 minutes.)
- Dough Rise: Gather the dough into a ball, transfer to an oiled bowl, and cover tightly. Place the bowl in a warm spot to allow the dough to rise until it has doubled in size, about 1.5 to 2 hours.
- Preheat Grill: Preheat a gas or charcoal grill to high heat, ensuring grates are clean.
- Roll & Grill Crust: On a lightly floured work surface, roll out the dough into a 12-inch diameter circle or oval. Carefully place the dough directly on the hot grates and grill for 2-3 minutes with the lid closed until the crust has grill marks and has puffed up. Using tongs, carefully flip the crust and grill for an additional 2 minutes.
- Top the Pizza: Spread the tomato sauce on the grilled crust, leaving a 1-inch border at the edge. Scatter on the chopped sun-dried tomatoes and thinly sliced garlic. Sprinkle evenly with the shredded Italian cheese blend.
- Melt Cheese: Continue grilling until the cheese has melted and is bubbly, about 2-4 minutes. Keep a close eye to prevent burning.
- Prepare Arugula: While the pizza finishes, toss the baby arugula in a small bowl with fresh lemon juice, a pinch of salt, and black pepper.
- Serve: Carefully remove the pizza from the grill. Scatter the seasoned arugula generously across the pizza before slicing and serving immediately.
Notes
This recipe makes one 12-inch pizza, yielding 6 servings.
To bake the pizza in the oven: Preheat the oven to 450°F (232°C) with a pizza stone or baking steel inside for at least 30-45 minutes. Roll out the dough onto a cornmeal-dusted pizza peel. Slide the dough onto the hot stone. Top with tomato sauce, sun-dried tomatoes, garlic, and cheese. Bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly. Remove from oven, then toss the arugula with lemon juice, salt, and pepper and sprinkle it over the cooked pizza before serving.
Nutrition Information (Approximate)
Carbohydrates: 31g |
Protein: 10g |
Fat: 7g |
Saturated Fat: 2g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Cholesterol: 12mg |
Sodium: 556mg |
Potassium: 510mg |
Fiber: 4g |
Sugar: 2g |
Vitamin A: 586IU |
Vitamin C: 27mg |
Calcium: 178mg |
Iron: 2mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Pizza
Cuisine: Italian
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