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      White Pizza with Arugula & Sun-Dried Tomatoes

      White Pizza with Arugula and Sun-dried Tomatoes

      National Pizza Day is February 9th so this week is dedicated to one thing and one thing only - pizza. Whether you prefer Hawaiian, meat lovers, Greek, pepperoni, or plain old cheese, I think we can all agree that pizza is a go-to and hardly (if ever) disappoints.

      The Test Kitchen developed both a red and a white pizza that we are sharing with you on the blog this week. We’ll start with the white - white pizza with arugula and sun-dried tomatoes.

      White Pizza with Arugula and Sun-dried Tomatoes

      This refreshing pie breaks from the standard mozzarella and marinara pizza formula. Instead, the Test Kitchen brushed the homemade pizza dough with a mixture of olive oil, garlic, and Italian seasoning.

      White Pizza with Arugula and Sun-dried Tomatoes

      After baking the oil-brushed dough for about 10 minutes at 475 degrees, remove the pizza from the oven and sprinkle shredded fontina and parmesan cheese on top of the crust. Bake for another 5 minutes until the cheese is fully melted then remove from the oven and finish your pie.

      White Pizza with Arugula and Sun-dried Tomatoes

      Toss fresh arugula and sun-dried tomatoes with your favorite Italian vinaigrette. This tangy mixture will be the main attraction of this vegetarian-friendly pizza. Toss the arugula and sun-dried tomatoes onto the crust, sprinkle with the remaining cheese and a little black and red pepper. Finish with a squeeze of fresh lemon juice and voila!

      White Pizza with Arugula and Sun-dried Tomatoes

      You won’t need to make a side salad because this pizza is basically a pizza and salad in one. You get crispy, crunchy crust, plenty of greens, sun-dried tomatoes, and salty cheese in each and every bite. When you’re craving pizza but want something a little lighter (and greener) than the usual pepperoni delivery order, make this vegetarian pie at home.

      Arugula White Pizza

      Yield: Serves 8
      Author: Hamilton Beach Test Kitchen


      • Pizza Crust for Breadmaker
      • Cornmeal
      • 2 tablespoons olive oil
      • 2 cloves garlic, minced
      • 1 teaspoon Italian seasoning
      • 1 cup shredded fontina cheese
      • 3/4 cup fresh shredded Parmesan cheese, divided
      • 4 cups baby arugula
      • 1 cup fresh basil leaves
      • 1 package (3 ounces) sun-dried tomato halves
      • 2 tablespoons Italian vinaigrette
      • 1 teaspoon coarse black pepper
      • 1/2 teaspoon dried crushed red pepper
      • 1/2 small lemon, optional


      1. Prepare Pizza Crust dough.
      2. Heat oven to 475°F. If using a pizza stone, place in oven to preheat.
      3. Dust cutting board with flour. Roll dough into a 14-inch diameter.
      4. Place dough in pizza pan or sprinkle a pizza peel with cornmeal and slide dough on peel. In a small bowl, combine olive oil, garlic and Italian seasoning.
      5. Brush olive oil mixture on crust. Prick bottom of crust with a fork to keep from bubbling. Place pizza pan in oven or slide pizza onto pizza stone.
      6. Bake 10 minutes. Sprinkle with shredded fontina and 1/2 cup Parmesan cheese. Return to oven and bake until cheese is melted, about 5 minutes.
      7. in a medium bowl, toss arugula with basil, sun-dried tomato halves and vinaigrette. Arrange over melted cheese. Sprinkle with remaining Parmesan cheese, black and red pepper. Squeeze lemon juice over pizza, if desired.

      With a Hamilton Beach® Bread Maker, preparing a variety of breads is simple: just add ingredients, select the cycle, and press start. After you make the first delicious batch, it won’t be long before family and friends are asking for more.


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