Thursday, July 12, 2012

Pesto, Tomato, Goat Cheese, and Arugula Pizza

This is one of the first out-of-the-box pizzas I ever made, and my family instantly fell in love!  Because the flavor of the tomatoes is so important, we only make this during tomato season.   I knew it was going to be one of the first recipes I made with this year's tomato crop!  The quality of the pesto is also key, so please, PLEASE make your own!  This pizza is a little more complicated to eat with the whole arugula leaves on top, so I will chop some of the arugula to top my daughter's pieces; it makes it much easier for her to handle.  We will be enjoying this fantastic pizza throughout the summer and I sure hope you will too!

your favorite pizza crust
1/3-1/2 C pesto
3-4 tomatoes, sliced
4 oz crumbled goat cheese
two large handfuls of arugula
olive oil


  1. Heat the oven to 475 degrees with your pizza stone inside.  
  2. Spread the pesto evenly over the pizza crust.  Place your tomato slices around the pizza and top with the goat cheese.
  3. Bake directly on the pizza stone for about 10 mins or until the goat cheese is lightly browned.
  4. While the pizza is baking, place the arugula in a bowl and toss with a drizzle of olive oil to very lightly and evenly coat the leaves.
  5. Cut pizza into slices and top with arugula to serve. 

Adapted from Myra Goodman


  1. This is just the pizza for me!
    Especially when it has cheese and PESTO :)

  2. I have never had pizza with pesto sauce! This looks really good! Thanks for sharing on Foodie Friends Friday! Please come back next week with another great recipe!

  3. I wish for the great of success in all of our destiny endeavors

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