If you’ve talked to me about my favorite restaurant recently, I will quickly tell you how much I love Tazza Kitchen in Trenholm Plaza. Then, I will immediately tell you how obsessed I am with their fantastic gin drink, The Bramble, and how their Proscuitto and Arugula Pizza is all I can think about.
As Andrew and I were planning our weekly grocery trip to the grocery store (I’ll tell you later about the fantastic deals we find at Aldi), Pinterest new to serve me a post for Lemon Arugula Pizza by Two Peas and Their Pod. Desperate to recreate a version new favorite pizza, I scribbled all of the ingredients and skimmed the directions. After church and shopping, I knew we would be hungry, so I opted to purchase a thin crust pizza crust versus making it from scratch. And, to be honest, Andrew and I haven’t had very good luck with using pizza dough. I think we’re too impatient.
In case you do want the full experience, the complete recipe is detailed here.
If you take the Drozdak route, this pizza is really easy and really fast. Here’s what you’ll need:
- Thin crust pizza crust
- Olive Oil
- 1 package Fresh Mozzarella
- About 1/2 cup of Shredded Parmesan cheese
- 2 + cups of Arugula (depends on how much you want to add)
- Lemon Juice
- Salt and Pepper
Go ahead and preheat your oven to 400 degrees. Start by brushing the pizza crust with olive oil. Then, slice fresh mozzarella and place around the pizza crust. The mozzarella will essentially be your pizza sauce, so make sure you cover the crust and leave a little bit of room around the edge. Next, sprinkle some shredded Parmesan cheese on top.
Place the crust directly on the oven rack and bake for 5-7 minutes. Once the crust is a golden brown and the cheeses are melted, it’s ready for you take out.
Next, top the pizza with two cups of arugula. Then, sprinkle lemon juice and add fresh black pepper and salt to taste. You can also add a little more Parmesan. Let your pizza cool for a few minutes and then you’re ready to slice and eat.
Recipe Source: Two Peas and Their Pod