Sun Dried Tomato And Arugula Pizza Recipes
ARUGULA & SUN-DRIED TOMATO PIZZA
Live it up, and make our Arugula & Sun-Dried Tomato Pizza recipe tonight. Our Arugula & Sun-Dried Tomato Pizza is a cinch to make with refrigerated dough.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 13x9-inch rectangle. Bake 8 min.
- Spread crust with pasta sauce; top with cheese and tomatoes.
- Bake 4 to 6 min. or until cheese is melted and edges of crust are golden brown.
- Top with arugula; drizzle with oil.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 480 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 4 g, Protein 7 g
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- Make the dough the day before so that it has time to really rise and develop flavor. Set up a stand mixer with a dough hook All-Purpose Flour (1.25 pound) the Water (1 1/2 cup) and Active Dry Yeast (1 packet) in its bowl.
- Let it sit for the yeast to activate for a couple of minutes, then add the Olive Oil (1/2 cup), Salt (2 pinch), and Granulated Sugar (1/4 teaspoon). Turn the mixer on low to start to stir those ingredients together.
- While it is still mixing, slowly add the flour until you have a soft dough. Turn the speed to medium and let the dough work for 3-5 more minutes until it starts to pull away from the sides of the bowl.
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