Best 7 Arugula And Walnut Pizza Recipes

PIZZA WITH MUSHROOMS, GOAT CHEESE, ARUGULA AND WALNUTS

Steps:

• Preheat the oven to 450 degrees with a baking stone inside, if available. Roll out the dough to fit a 12- to 14-inch pizza pan.
• Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist, four to five minutes. Season with salt and pepper, and remove from the heat.
• Crumble the goat cheese into a bowl, add the walnuts and lightly toss together.
• Brush the dough with 2 teaspoons of the remaining olive oil, and top with the mushrooms. Sprinkle on the thyme, and place in the oven. Bake 10 minutes. Remove from the oven, sprinkle the goat cheese and walnuts over the crust, and return to the oven for five to 10 minutes, until the crust is nicely browned and the cheese has softened. Remove from the heat.
• Toss the arugula with the remaining teaspoon of olive oil, the balsamic vinegar and the walnut oil. Scatter it over the pizza, and serve.

ARUGULA AND WALNUT PIZZA

Steps:

• Pre heat oven to 450°F.
• Mix olive oil and garlic in a small bowl and let sit for 5 - 10 minutes for flavors to blend.
• Brush pizza crust with garlic oil, spread arugula over top fallowed by the goat cheese and walnuts.
• Bake 10-14 minutes. (use a pizza pan or cookie sheet for softer crust and for crispier crust bake directly on oven rack).
• Sprinkle baked pizza with 1 to 1 1/2 tablespoons balsamic vinegar (careful to use just a light drizzle).
• Slice and enjoy.

ARUGULA AND PROSCIUTTO PIZZA WITH CARAMELIZED ONIONS, RICOTTA, AND BALSAMIC GLAZE

Steps:

• Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
• Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
• Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
• Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
• When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
• Transfer to a cutting board and cut into 8 slices to serve.
• In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
• Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
• Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
• Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
• When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
• When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
• Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
• Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
• Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.

PIZZA WITH ARUGULA AND MOZZARELLA

Steps:

• Pre-heat oven with pizza stone in it to 525 degrees. Shape a pizza, and let it rise a second time. When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, arrange the mozzarella slices evenly. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza onto pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, and then cook 3 minutes more.) Remove, and immediately scatter the arugula on the cheese. Sprinkle on the remaining 1/8 teaspoon of coarse salt. Drizzle oil over all and serve immediately.
• In a small bowl or coffee cup mix together the milk and water. Sprinkle in the dry yeast, or crumble the fresh yeast in your hand and mix it into the liquid. Stir once, and let sit in a warm place until there is considerable foam on the top, about 10 to 20 minutes. (If your mixture doesn't foam up at least a little, the yeast wasn't fresh. Buy more and start over.) In a large bowl combine the sifted flours with the salt. Mix well. Spill the foaming yeast mixture into the bowl and, working with a wooden spoon, mix together rapidly. Smooth out as many yeast clumps as possible during this stage. Your dough at this point will be very wet. Dust a work surface with flour. Add a little flour, about 1/4 cup, to the dough in the mixing bowl. This should enable you to scrape the dough together and place it on the floured surface. Add more flour if necessary. Begin kneading the dough on the work surface with your hands and adding Tipo 00 flour or cake flour, 1/4 cup at first, less and less as you proceed. While you are kneading, at first the dough will probably stick to the work surface and your hands. Don't worry. Keep kneading and adding more flour. But don't lose patience and add too much. Add slowly. The goal is to create dough that is just past sticky; in fact, when it is finished, it should be threatening to stick to the work surface. You may even want to work with a spatula to remove the dough from the surface if it sticks slightly. All-together, kneading time should be about 10 minutes, until the dough is smooth, silky, and just past stickiness. Do not end up with very dry, very stable dough. Lightly oil the bottom of a large bowl with the olive oil. Form the dough into a ball. Place the dough in the bowl, and cover tightly with plastic wrap. Place the bowl in a spot that's room temperature, neither warm nor cool. In 2 hours or so, the dough should double in size. Cut the dough into 4 quarters. Place 1 quarter on a floured surface, pulling it gently into a round as you place it on the surface. Your goal is a round pizza that is 6 to 7 inches in diameter, approximately 1/4-inch thick, except at the rim where it should be about 3/8 inch thick. Use one of the following means to achieve this: * Pull it from the outer edges until the desired shape is reached. * Working it with your fingertips, push toward the rim, until the center is 1/4 inch thick and the rim is 3/8 inch thick. * Do it pizzeria style by placing the dough on your 2 fists, and revolving it on your fists until it has widened to the desired shape (be careful not to tear the dough at the center). * Use these techniques in combination.
• Do not roll your dough out. Don't worry if your pizza isn't perfectly round; there's much to be said for rusticity. If your pizza doesn't have much of a rim, use your fingertips to crimp the dough and build a small one around the circumference; this is called the cornicione. If your pizza dough has a tear in it, transplant a small piece of dough, smoothing it in. Run a wide spatula under the pizza to make sure you'll be able to move it easily off the surface later; add extra flour underneath if it's sticking. Repeat this process until all 4 pizzas are shaped. Place towels loosely over the pizzas as soon as they're shaped. Let each pizza rest for at least 10 minutes and up to 60 minutes before cooking. The pizzas should puff very slightly.

ARUGULA PIZZA

Steps:

• Preheat oven to 425°. Spread sauce over pizza crust. Layer with 1/2 cup Parmesan cheese, prosciutto and arugula; top with remaining cheese. Bake directly on oven rack until edges are lightly browned, 10-12 minutes. Cut into small squares. If desired, top with more arugula.

ARUGULA & MUSHROOM BREAKFAST PIZZA

Steps:

• Preheat oven to 450°. Place crust on a pizza pan. Spread with ricotta cheese; sprinkle with garlic powder and 1/2 teaspoon paprika. Top with mushrooms and tomatoes., With clean hands, massage arugula with vinegar, oil and 1/8 teaspoon each salt and pepper until softened; arrange over pizza., Using a spoon, make 6 indentations in arugula; carefully break an egg into each. Sprinkle with the remaining paprika, salt and pepper. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-15 minutes.

ARUGULA AND WALNUT PESTO

Steps:

• Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
• Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
• Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
• Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
• Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.
• Makes enough pesto sauce for an ample serving of pasta for four people.