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.
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.
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.
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!
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.