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Arugula / Goat Cheese Pizza

This crust is too crispy for my liking, but just right for Jess.


I've been making this since about 2005, and I don't know how it's not on the blog yet. I wish I could give proper credits for the idea, but that's a long time to remember where it came from. I do vaguely remember that the idea for using roasted garlic as a base came from one source, and the idea to add arugula post-baking came from another source, because I remember being pleasantly surprised and impressed with myself when this all came together.

In any event, this is one of my go-to recipes when I have arugula. I like it because it's pizza and salad all in one, so I don't feel the need to serve vegetables alongside it. The only downside is that it doesn't keep very well. In a perfect world, I would only dress the amount of arugula we will eat in that sitting, and I would keep the rest of the arugula dry and separate until we eat the leftovers. In reality, I generally just throw it all together and then the leftovers end up with some soggy, cooked arugula on top.


The Recipe:
1 pizza dough
1 head garlic, roasted (I bake it at 350 for about 75 minutes)
1 log plain goat cheese (8 oz is ideal but I often use 4-6 oz because it's expensive)
1/2 bunch baby arugula
1 tb olive oil
1/2 tsp balsamic vinegar
maldon salt, to taste
  • Spread out pizza dough in pizza shape
  • Spread the roasted garlic all over the dough
  • Crumble the goat cheese on top
  • Bake according to the dough's instructions
  • In the meantime, dress the arugula with olive oil, vinegar, and salt
  • When the pizza is baked, allow to cool for one minute and then top with the dressed arugula

The Verdict:
Overall grade: A
Overall reason: Easy, yummy, and healthy-ish
Time to prepare: 30 minutes, plus time to roast the garlic
Husband quote: I've been making this for too long to remember what he said the first time, but he likes this meal. And who doesn't love the smell of roasted garlic?

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