Description

This Heirloom Tomato Arugula Goat Cheese Homemade Pizza combines a crispy, golden crust with the fresh, vibrant flavors of heirloom tomatoes and peppery arugula, all complemented by creamy goat cheese. This delightful pizza is easy to prepare at home, featuring a homemade dough that rises to perfection and bakes quickly to a satisfying, wholesome meal perfect for any occasion.

Ingredients

Scale

Dough Ingredients

2 cups All-Purpose Flour
1 teaspoon Salt
1 teaspoon Sugar
1 packet Yeast (about 2 1/4 teaspoons)
3/4 cup Warm Water

Toppings and Finishings

2-3 medium Heirloom Tomatoes, sliced thinly
2 cups Fresh Arugula, rinsed and dried
4 ounces Goat Cheese, crumbled
2 tablespoons Olive Oil, for brushing and flavor
2 cloves Garlic, minced
Salt and Pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Activate Yeast and Combine Dry Ingredients: In a mixing bowl, combine the all-purpose flour, salt, and sugar. In a separate small bowl, activate the yeast by dissolving it in warm water and letting it sit for 5 minutes until frothy.
Mix and Knead Dough: Add the activated yeast mixture to the flour mixture. Knead the combined dough for 5 to 7 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl and cover it, allowing it to rise for 1 hour until doubled in size.
Preheat Oven and Prepare Baking Surface: Preheat your oven to 475°F (245°C). Lightly brush a baking sheet with olive oil to prevent sticking and add flavor.
Roll Out Dough and Add Olive Oil and Garlic: Roll the risen dough into a 12-inch round shape on a floured surface. Transfer it to the prepared baking sheet and brush the surface with olive oil. Sprinkle the minced garlic evenly over the dough.
Add Toppings: Arrange the thinly sliced heirloom tomatoes evenly on the dough. Season the tomatoes with salt and pepper to taste, then sprinkle the crumbled goat cheese over the top.
Bake the Pizza: Place the pizza in the preheated oven and bake for 12 to 15 minutes, or until the crust turns golden brown and the goat cheese is melted and slightly bubbly.
Top with Arugula and Serve: Remove the pizza from the oven and immediately top with the fresh arugula. Slice the pizza into portions and serve right away for best texture and flavor.

Notes

Make sure the water used to activate the yeast is warm, not hot, to avoid killing the yeast.
Allowing the dough to rise fully will yield a lighter, more tender crust.
You can substitute gluten-free flour for a gluten-free alternative, but texture may vary.
For a crispier crust, bake directly on a pizza stone if available.
Fresh arugula is added after baking to maintain its peppery flavor and vibrant texture.
Adjust the amount of garlic according to your preference for stronger or milder flavor.