I have decided to get back into meal planning. Things fell off a little bit over the summer when I was unbelievably busy, and when I went grocery shopping every two weeks I found myself just shoving things into the cart without any real intention to make something specific. This led to an almost bi-weekly fridge purge, and I ended up throwing away half of the things I bought because they went bad before I had the chance to use them. Meal planning helps mitigate that, and it’s nice because then I don’t have to think too hard about cooking. Anyway–we decided to do a pizza night sometime this week, and this was the result.
This recipe makes two to four servings, or eight pieces of pizza.
Ingredients:
- 1 lb pre-made, uncooked pizza dough
- 2 cups fresh arugula
- 2 red bell peppers
- ½ lb mozzarella cheese, sliced into rounds
- 1/3 cup soft goat cheese
- ¼ cup parmesan cheese
- ¼ cup pesto
- 2 tbsp minced sun-dried tomatoes
- 2 tbsp olive oil
- ½ tsp basil
- ½ tsp parsley
- ½ tsp oregano
- ½ tsp thyme
- ¼ salt
- ½ black pepper
Directions:
- If using a frozen ball of dough, let sit out at room temperature for about 30 mins to thaw and gently rise.
- Slice stems and remove cores from red bell peppers. Cut each pepper in half top-to-bottom so you end up with four large, relatively flat pieces of bell pepper.
- Lay pepper halves on a baking sheet skin-side up. Broil on high for 3-5 minutes, or until the peppers have softened and begun to blacken. Remove from the oven and slice into thin strips.
- Preheat oven to 450F.
- On a clean, cool baking sheet, add a layer of 1 tbsp olive oil. Gently flatten and spread out your pizza dough until you have a thin sheet on your pan, roughly ¼ inch thick.
- Top pizza dough with pesto as a base, and add spices (basil, parsley, oregano, thyme, salt, and pepper). Layer on cheeses, arugula, sliced roasted peppers, and minced sun-dried tomatoes as desired.
- Bake pizza for 15-17 minutes, or until the crust has browned and the cheese has melted. (NOTE: Depending on the age and quality of your oven, you may need to rotate the pan to ensure even baking on both sides.) Remove carefully, slice, and enjoy!
This recipe keeps for about 24hrs and reheats just about as well as any other store-bought or homemade pizza. I recommend setting your oven to 400F, layering some fresh cheese on top, and baking it for 3-5 minutes for the best second-day results. You could also add fresh cheese and broil it for a few minutes, as well!
Arugula and Roasted Red Pepper Sheet Pan Pizza
Ingredients
- 1 lb pizza dough uncooked
- 2 cups arugula fresh
- 2 red bell peppers
- ½ lb mozzarella cheese sliced into rounds
- 1/3 cup soft goat cheese
- ¼ cup parmesan cheese
- ¼ cup pesto
- 2 tbsp sun-dried tomatoes minced
- 2 tbsp olive oil
- ½ tsp basil
- ½ tsp parsley
- ½ tsp oregano
- ½ tsp thyme
- ¼ salt
- ½ black pepper
Instructions
- If using a frozen ball of dough, let sit out at room temperature for about 30 mins to thaw and gently rise.
- Slice stems and remove cores from red bell peppers. Cut each pepper in half top-to-bottom so you end up with four large, relatively flat pieces of bell pepper.
- Lay pepper halves on a baking sheet skin-side up. Broil on high for 3-5 minutes, or until the peppers have softened and begun to blacken. Remove from the oven and slice into thin strips.
- Preheat oven to 450F.
- On a clean, cool baking sheet, add a layer of 1 tbsp olive oil. Gently flatten and spread out your pizza dough until you have a thin sheet on your pan, roughly ¼ inch thick.
- Top pizza dough with pesto as a base, and add spices (basil, parsley, oregano, thyme, salt, and pepper). Layer on cheeses, arugula, sliced roasted peppers, and minced sun-dried tomatoes as desired.
- Bake pizza for 15-17 minutes, or until the crust has browned and the cheese has melted.* Remove carefully, slice, and enjoy!
Notes
- * Depending on the age and quality of your oven, you may need to rotate the pan to ensure even baking on both sides.