Pizza with Arugula, Grape Tomatoes, Parmesan, Garlic, Lemon, Avocado & Feta Cheese

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All Photos © Christine Elise McCarthy 2012

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Pizza with Arugula, Grape Tomatoes, Parmesan, Avocado & Feta Cheese

INGREDIENTS

Preheat over to 450.  Always do this first.  I put my oven on midday – if I know I will be making pizza.  You want your oven at full temp before putting the pizza in.

1/4 – 1/3 already prepared pizza dough recipe (https://delightfuldeliciousdelovelyblog.wordpress.com/2012/07/08/pizza-dough-5/) – or other dough you might prefer to use.  YOu can use more or less dough – depending on the size of the pan you are using & also on how thick you like your crust.  I like mine VERY thin.

6-10 Grape Tomatoes – halved

3 TBS tomato sauce

8 oz Arugula – chopped to about half its original size – or smaller.

Handful shredded parmesan & more for shaving (with a vegetable peeler)

Handful of shredded mozzarella or other pizza-friendly cheese of your choice

1 clove garlic (or more to taste) – crushed or chopped fine

1/2 small lemon – juiced

1/2 avocado – sliced thin

2-3 TBS feta cheese

olive oil

Small handful of chopped Italian parsley

Salt & pepper to taste

DIRECTIONS

Roll the pizza dough out thin to fit the pan you are using.

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Fold over any extending edges.

Spread the tomato sauce on the dough in a thin layer.

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In a bowl – whisk the lemon juice and, based on the quantity of lemon juice you have, add about the same amount (or a bit more) olive oil with the garlic and salt & pepper.  Toss this with the arugula & the Parmesan.  Be sure to give the arugula a bit of a chop.  Do not mince it – but keep in mind that arugula is long & once it is soft & hot – it is hard to bite through.  You do not want hot arugula flopping out of your pizza onto your chin because 1) it hurts and 2) it makes you look silly.

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Spread this over your pizza dough.

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Spread the halved tomatoes evenly around the pizza.  Sprinkle the mozzarella (or other cheese) over that.

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Sorry – I got a little carried away with my blur effect.  🙂

Bake about ten minutes.  This is never a precise thing.  Start looking at the pizza after 5 minutes & check every five minutes.  How long it takes will depend on how thickly you topped it, the pan you are using & the accuracy of your oven’s temperature.

When you feel it looks done, take it from the oven & transfer it to whatever you will be cutting it on.  Add the sliced avocado in a fan around the pizza & put the feta in the center.  Shave flecks & strips of extra Parmesan over it.  Sprinkle parsley over the entire thing & serve!

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Photos © Christine Elise McCarthy 2012

One thought on “Pizza with Arugula, Grape Tomatoes, Parmesan, Garlic, Lemon, Avocado & Feta Cheese

  1. I tried this recipe…OMG!!!! So good, and easier than I thought it would be. Found it’s most important to pre-heat the oven to 450.(in my oven 500)…start the oven before you start building the pizza, otherwise the crust is not crisp on the bottom…I tend to rush things and found out why my pizza was soft on the bottom…this pizza was a big hit with everyone…thanks Christine!

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