Arugula and Roasted Red Pepper Sheet Pan Pizza
Servings: 8 slices
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.