Arugula Tomato Cheese Pizza

Craving a delicious homemade pizza bursting with fresh flavors? This Arugula Tomato Cheese Pizza is the perfect blend of tangy tomatoes, peppery arugula, and gooey cheese that will tantalize your taste buds.

Ingredients:

• 1 pre-made pizza dough or homemade dough
• 1 cup of tomato sauce
• 2 cups of shredded mozzarella cheese
• 1 cup of cherry tomatoes, sliced in half
• 2 cups of fresh arugula
• 1/4 cup of grated Parmesan cheese
• Olive oil
• Salt and pepper to taste
• Red pepper flakes (optional, for added heat)

Instructions:

Preparing the Pizza:

1. Preheat your oven to 475°F (245°C) or the temperature recommended for your pizza dough.
2. Roll out the pizza dough on a floured surface to your desired thickness and shape.
3. Place the rolled-out dough on a pizza stone or baking sheet lined with parchment paper.

Assembling the Pizza:

1. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
2. Sprinkle the shredded mozzarella cheese over the sauce, ensuring even coverage.
3. Arrange the sliced cherry tomatoes on top of the cheese.
4. Season the pizza with a pinch of salt, pepper, and red pepper flakes if desired.
5. Drizzle a little olive oil over the pizza for added flavor.

Baking the Pizza:

1. Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust turns golden brown and the cheese is bubbly.
2. Once the pizza is done, remove it from the oven and let it cool for a minute or two.

Adding Fresh Toppings:

1. Scatter the fresh arugula over the hot pizza.
2. Sprinkle grated Parmesan cheese on top of the arugula.
3. Drizzle a bit more olive oil over the finished pizza for a final touch.

Serving:

Slice the Arugula Tomato Cheese Pizza and serve it immediately, savoring the combination of melty cheese, juicy tomatoes, and the peppery kick of arugula.

Enjoy!

This pizza offers a delightful balance of flavors and textures, making it a fantastic meal for pizza night or any occasion when you’re craving a homemade slice of goodness.

Source: halfbakedharvest.com

Yield: 8

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe

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This Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs is a delightful twist on traditional lasagna. It's packed with fresh zucchini, creamy ricotta, and a kick of spice, all topped with crispy oregano breadcrumbs for an extra layer of flavor and texture.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 3-4 medium zucchini or yellow summer squash, sliced 1/8" thick
• 2 tablespoons extra virgin olive oil
• 1 pound ground Italian chicken sausage or chicken (see note)
• 1 red bell pepper, chopped
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• kosher salt and black pepper
• red pepper flakes
• 1 (32 ounce) jar marinara sauce
• 1 1/2 cups whole milk ricotta cheese
• 1 cup shredded provolone cheese
• 1 large egg
• 2 cups shredded dry mozzarella cheese
• 1 cup Panko breadcrumbs
• 2 tablespoons fresh oregano leaves
• fresh basil, for serving

Instructions

1. Preheat the oven to 375° F. Lightly grease a 9x13 inch baking dish.

2 Thinly slice the zucchini to about 1/8 inch thick. Lay the zucchini flat on a clean kitchen towel and sprinkle with salt. Let site 15 minutes to draw out excess moisture, then pat dry with a towel. Try and get as much water out of the zucchini as possible.

3. Meanwhile, heat 1 tablespoon olive oil in a large pot over high heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Reduce the heat to low, add the bell pepper, oregano, thyme, and a pinch each of salt, pepper, and red pepper flakes. Stir in the marinara sauce, then remove from the heat.

4. In a bowl, combine the ricotta, provolone, and egg.

5. To assemble, spread 1/2 cup of sauce in the bottom of the baking dish. Layer over the zucchini, then dollop over 1/2 cup of the ricotta cheese, and top with about 1/2 cup mozzarella. Repeat the layering until all ingredients have been used...don't stress about making it look perfect. Top with mozzarella. Cover with foil and bake 30 minutes. Uncover, and bake another 30 minutes, until the cheese is melted and the sauce is bubbly.

6. Meanwhile, make the breadcrumbs. Heat 1 tablespoon olive oil, the breadcrumbs, and oregano over medium heat. Cook, until the breadcrumbs are toasted all over and the oregano is fried, about 4 minutes. Season with salt.

7. Let the lasagna sit 10-15 minutes before serving. Top with breadcrumbs and fresh basil.